Print
Sweet Potato Casserole Waffles
Sweet potato note: For the sweet potato puree, roast one large sweet potato in its skin in a 350°F oven. Allow to cool. Cut and remove flesh. Stir with a fork until smooth. Pumpkin alternative: If you don't want to roast sweet potatoes, replace the one cup of sweet potato puree with one cup of canned pumpkin filling.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4
Ingredients
- 1 cup gluten-free corn flour (5 ounces; 142 grams)
- 1/2 cup sorghum flour (2 1/2 ounces; 70 grams)
- 1/2 cup cornstarch (2 ounces; 56 grams)
- 2 tablespoons dark brown sugar (1 ounce; 26 grams)
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/4 cups milk or dairy-free milk replacement (10 ounces; 283 grams)
- 1 cup sweet potato puree see note above
- 2 large eggs (about 3 1/2 ounces; 100 grams)
- 1/4 cup vegetable oil (1 3/4 ounces; 50 grams)
- maple syrup butter, and marshmallows for serving, optional
Instructions
-
Preheat waffle iron and lightly grease with non-stick cooking spray. In large mixing bowl, whisk together cornflour, sorghum flour, cornstarch, dark brown sugar, pumpkin pie spice, baking powder, salt, and xanthan gum. In medium mixing bowl, whisk together milk, sweet potato puree, eggs, and vegetable oil until smooth.
-
Pour wet ingredients over dry ingredients, whisk until smooth. You can use a handheld (balloon) whisk for this or an electric mixer. Ladle batter into preheated waffle iron according to manufacturer's instructions. Cook waffles until crisp. Hold finished waffles in a warm oven while you cook remaining batches.