It’s tough to choose a favorite thing about fall, but waking up on a crisp morning, going for a run, and coming home to open all the windows, make a pot of hot coffee, and cook up a leisurely breakfast to enjoy in my backyard is definitely up there. And yes, you could certainly argue that last sentence is way more than one thing. But this is my blog and my favorite thing, so I’m going with it.
I’m a big fan of fall foods, and I’m happy to use them in any and every way I can. I’m hard-pressed to pass up just about anything made with fresh, peak season apples, pumpkin, squash, cranberries, or sweet potatoes. Since breakfast is my favorite meal of the day, eating any of these foods on a cool fall morning is bound to put me in my happy place.
But here’s the deal with these waffles–I’d eat them for breakfast, lunch, or dinner. They’re that good. With just 2 tablespoons of brown sugar, they aren’t overly sweet. In fact, they really aren’t sweet at all, meaning a healthy smattering of butter and maple syrup won’t take them over the top. But if you want them sweeter, by all means, up the brown sugar and use sweetened coconut.
Since they aren’t sweet on their own, they could easily cross over into savory, as well. In fact, I’m dreaming of omitting the pecans and topping them with some Jamaican jerk chicken or omitting the pecans and coconut and making them a base for Nashville-style hot chicken. I’m also mulling over waffle bite-pulled pork appetizers and a sweet-tart mini waffle with cranberries and an orange glaze.
Basically, I’m trying to work them into every holiday gathering I’ll be a part of this holiday season. I don’t think anyone will be mad.
Step up your waffle game this fall with this these hearty and uber flexible waffles packed to the brim with mashed sweet potatoes, flaked coconut, and toasted pecans.
Sweet Potato-Coconut Waffles
adapted from Spicy Southern Kitchen
1 c. white whole wheat flour
1/2 c. all-purpose flour
2 TBSP dark brown sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. freshly-grated nutmeg
1/2 tsp. salt
3 eggs, separated
1 c. plain yogurt (not Greek, which is too thick)
1/2 c. milk
1 c. mashed sweet potato
1/4 c. butter (1/2 stick), melted, plus more for brushing waffle iron
3/4 c. toasted unsweetened flaked coconut, plus more for topping (optional)
1 c. toasted chopped pecans, plus more for topping (optional)
butter, for serving
warmed pure maple syrup, for serving
1. Preheat a waffle iron (I use a Belgian waffler) according to manufacturer’s instructions. Place a baking sheet in the oven and turn to warm setting or preheat to 200° F.
2. Meanwhile, in a large bowl, whisk together flours, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a medium bowl, whisk together egg yolks, yogurt, milk, sweet potato, and butter.
3. Add the wet ingredients to to dry in three additions, stirring just until mixture incorporates each time.
4. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold egg whites into batter, then fold in coconut and/or pecans, if using.
5. Once the waffle iron comes to temperature, brush with melted butter. Pour in proper amount of batter and cook according to manufacturer’s instructions. Repeat for each waffle.
6. To keep waffles warm during cooking, place directly on to baking sheet in preheated oven. To serve, top each waffle with a generous pat of butter, maple syrup, coconut, pecans, and/or any toppings you desire.
Yield: 4 full Belgian waffles