Yams Chocolate Nick Waffles

 

Spiralized Sweet Potato Waffles

Video taken from the channel: The Toasted Pine Nut


 

Sweet-Potato Chocolate-Chunk MuffinEveryday Food with Sarah Carey

Video taken from the channel: Everyday Food


 

BREAKFAST | Sweet Potato Waffles

Video taken from the channel: Losing Half


 

I tried making muffins with sweet potatoes instead of flour | PALEO MUFFINS

Video taken from the channel: Kaylie’s Healthy Recipes


 

Sweet Potato Pancakes with Chocolate Chips

Video taken from the channel: Happy Foods Tube


 

Spiralized Sweet Potato Waffles with Chocolate

Video taken from the channel: Inspiralized


 

Sweet Potato-Cocoa Waffles

Video taken from the channel: Sandra’s Easy Cooking


Preheat waffle maker. Whisk together milk, butter, eggs, chocolate chips, molasses and cinnamon and set aside. Add flour into a large bowl and make a hole in the centre. Slowly whisk the milk mixture into the flour to make a batter and don’t worry if there are some lumps. The stir in the sweet potato till mixed.

Preheat a nonstick waffle iron, coated with cooking oil, to medium heat. Microwave sweet potato until fork tender, about 8 minutes. Cut in half and scoop out the flesh. Mash the sweet potato and measure out 1/2 cup (100g). Place in a large bowl and allow to cool slightly.

Add kefir, eggs, maple syrup and coconut oil to the bowl and whisk to combine. Instructions Microwave 1 small sweet potato until fork tender. Cut in half, and scoop out the flesh.

Mash the sweet potato and measure ½ cup; place in a large bowl. Whisk together puree, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Add the flour mixture to sweet potato mixture and stir until combined, using a.

Another “can’t live without it” recipe from my favorite chef, Danielle Walker. Do you have the cook book Against All Grain yet? To make buttery pecan waffles: replace the 3 T coconut oil with 3 T butter, melted; and replace the 1 C cashews with 1 C pecans.

I actually like the pecan waffles better. Heat a waffle iron according to your manufacturer’s instructions. Be sure to grease it well; again according to the instructions. Mix the dry ingredients together with a whisk, stirring in the chocolate chips last.

Add in the milk, then the slightly cooled melted butter. In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla and whisk until incorporated.

Add flour, baking powder, and salt and stir until just combined, then stir in milk. Stir. Preheat a waffle iron to medium-high.

Whisk the flour, baking powder, and salt in a large bowl. Separate the 2 eggs and put all the whites in a large bowl. In a large liquid measuring cup or medium. Best Toppings For Chocolate Chip Waffles.

We love to top our chocolate chip waffles with fresh sliced bananas, chocolate chips, and maple syrup. The combination of sweet banana and melted chocolate is super delicious. These waffles are one of our favorite breakfasts! Strawberries, bananas, blueberries or other seasonal fruit. These waffles are not a sweet dessert waffle, so the syrup and berries really make them great.

I would consider these a bit of a dark chocolate waffle. If you want less of a chocolate flavor, feel free to use 1/4 cup of cocoa powder and increase the all-purpose.

List of related literature:

If you can find them, Beauregard, Garnet, or Jewel sweet potatoes have the best texture for this recipe.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sweet potatoes are canned, dehydrated, frozen, or processed for starch, sugar, and syrup.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

In a large bowl, mix the potatoes, almonds, sugar, egg yolks, vanilla, and lemon rind.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

Pulse flour, brown sugar, granulated sugar, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-size pieces of butter will remain), about 12 pulses.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This recipe produces a firmer finished product with much more flavor — a definite improvement over store-bought sweet potatoes from a can.

“Canning and Preserving For Dummies” by Amelia Jeanroy, Karen Ward
from Canning and Preserving For Dummies
by Amelia Jeanroy, Karen Ward
Wiley, 2009

ROASTED SWEET POTATOES WITH MAPLE­THYME GLAZE Whisk ¼ cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme together in small bowl.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Yukons (a cross between a baking and a boiling potato) are sweeter and more assertively potato-y.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Add the butter, cinnamon, maple syrup and heavy cream and mash the potatoes using a potato masher, a food mill or just smash them with a good wooden spoon.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

To the pan with the sweet potatoes, add ¼ cup of the almond milk, the butter, salt, and cinnamon.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

FOR THE TOPPING: Process flour, brown sugar, granulated sugar, softened butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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9 comments

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  • just when we just bought a muffin tin, these muffin recipes are comin up! thanks for this! btw her hair matches the sweet potato and it looks really nice. ��

  • Ello my Lovely xxx
    Big Thank You From Me for creating your content ������
    Over a year ago,
    Because of my health conditions, I was recommended by my Specialist and Pain Clinic doctor, to change my diet completely.
    Paleo way of living was suggested to me.
    I have to admit it wasn’t easy at the beginning….when you are struggling with constant pain nausea, diarrhoea, cramps…etc it’s really hard to sit down and re-think and make a plan how you you are gonna feed yourself from now on…
    But, with a time, I did educate myself…and started slowly only with simple veges…..and deter a while.introducing more fruit and nuts…and seeds..
    I can’t say that I feel 100% better, I can’t even say 50% better….but at least I can eat without throwing up all the time….and carry on kinda normal living….
    Now.a year later….feeling as good as i can be, I’ve started looking for inspiration how to live Paleo life and have Fun With Food the same time������
    And I found you, Hun ��
    Your food ideas are very adventurous but simple the same time�� And the way you explain everything is marvellous ������
    You are just giving me a Hope I can healthy but delicious food.
    Also, after watching your videos I feel like experimenting in the kitchen �� and
    I absolutely love it.������
    When you are baking, creating certain food ideas in your head, how do you go about it?
    Where do you start???

  • To save time I start my sweet potatoes in microwave and finish in the toaster oven. BTW you can freeze leftover Sweet potato purée.

  • Oh yeah I have to try this recipe but I thought in baking you either use only baking soda or only baking powder vs using both? Doesn’t baking powder already have some baking soda in it?

  • Oh, thank you so much for making another sweet potato baked good with a measurement for the weight of the sweet potato!! I tried the recipe where you measure your sweet potato with a tape measure and I wasn’t able to get the same texture as you did in the final product. I have more hope for this one! (Although I would also be interested in a weight on your coconut flour.) Thank you again!!

  • I made these just over a year ago when my parents were on a really restrictive diet. I used soaked chia seeds as an egg substitute and banana “nice”cream on top to keep our waffles and ice-cream Christmas tradition alive. They were wonderful!

  • I don’t like muffins but these are good! It might be because I substituted melted butter for the oil. I used half whole wheat and half whole wheat pastry flour (just ’cause I wanted too). I’m wondering if brown sugar would be good instead of white. Thanks for a great recipe.

  • Sarah you are by far my favorite chef ever. I have made a whole buch of your recipes, and they are all amazing. When ever I watch your video’s you put a smile on my face. You also inspire me to put forward my talent in the culinary arts. I am glad to say, I will be starting my path for my career in the culinary world in September at the Academic Art Enriched Program; so I can do work in the kitchen everyday.
    -Jessica Crook
    My Instagram: wallpaper_worthy_pictures_

  • I love muffins and these look amazing!!!! Don’t disparage muffins Sarah! I make them all the time: I’m a big fan of fruity nutty muffins that use honey or fruit to sweeten so no refined sugar. They make such quick breakfast and snack food since they store well after making. Also think about trying out savory muffins: my favorite yet was leek and ham muffins!