Sweet Potato Waffles with Cranberry Orange Topping

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These sweet potato waffles are crisp on the outside, tender inside, and warmly spiced with cardamom, cinnamon, nutmeg, and allspice. Mashed sweet potatoes and sour cream add richness to the batter, while whipped egg whites help give the waffles a light texture.

The waffles are especially good with the cranberry orange topping. Frozen cranberries are cooked with maple syrup, orange juice, and orange zest until they burst and create a thick, spoonable sauce. The tart cranberries and bright orange complement the naturally sweet waffles without making them overly sweet.

Why You'll Love These Sweet Potato Waffles

• Light and tender: Whipped egg whites are folded into the batter to help create a lighter texture.
• Warmly spiced: Cardamom, cinnamon, nutmeg, and allspice give the waffles plenty of flavor without overpowering the sweet potatoes.
• Seasonal topping: The cranberry orange topping adds a tart, citrusy contrast to the waffles.
• A great use for leftover sweet potatoes: Cold mashed sweet potatoes work well in the batter.

How to Make Them

Start by making the cranberry orange topping. Add the frozen cranberries, maple syrup, orange juice, orange zest, and a pinch of salt to a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Set it aside while you make the waffles.

For the waffle batter, whisk together the flour, sugar, baking powder, cardamom, cinnamon, nutmeg, allspice, and salt in a large bowl.

In a separate bowl, whisk the egg yolks with the sour cream, mashed sweet potatoes, milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and stir just until the flour is moistened. Avoid overmixing the batter.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, taking care not to deflate them.

Preheated waffle iron according to the manufacturer's instructions. Add the batter to the waffle iron, using a cookie scoop makes it easy and keeps them all the same size.  

Keep the cooked waffles warm in a low oven while you finish the remaining batter. Serve the warm waffles with cranberry orange topping or butter and maple syrup,

Tips for Making Sweet Potato Waffles

• Use cold mashed sweet potatoes: The recipe calls for cold mashed sweet potatoes, so leftover cooked sweet potatoes work well.
• Use a cookie scoop: It makes it easy to portion the batter evenly into the waffle iron and helps keep the waffles a consistent size.
• Do I have to separate the eggs? No, but the waffles will be more dense.
• Keep finished waffles crisp: Place cooked waffles on a baking sheet in a low oven while you cook the rest. Avoid stacking them, which can trap steam.

Can You Make These Waffles Ahead?

Yes. Cooked waffles can be kept warm in a low oven while you finish the batch. For longer storage, let the waffles cool completely and refrigerate or freeze them. Reheat them in a toaster or oven to help restore their crisp exterior.

This recipe is part of our Fall Flavors celebration, where we’ve been sharing dishes inspired by the flavors of the season. We hope you’ve enjoyed following along with all of the seasonal inspiration. Check out what the other bloggers are sharing today using the links below.

Sweet Potato Waffles with Cranberry Orange Topping

Author: Jolene's Recipe Journal

Ingredients

For the Cranberry Orange Topping

• 2 cups frozen cranberries
• 1/4 cup maple syrup
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1 pinch salt

For the Waffles

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground allspice
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1 cup sour cream
• 1 cup cold mashed sweet potatoes
• 1/2 cup whole milk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract

Instructions

Make the Cranberry Orange Topping

1. Add cranberries, maple syrup, orange juice, orange zest, and salt to a small saucepan.
2. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and set aside.

Make the Sweet Potato Waffles

1. In a large bowl, whisk together flour, sugar, baking powder, cardamom, cinnamon, nutmeg, allspice, and salt.
2. In a separate bowl, whisk together egg yolks, sour cream, mashed sweet potatoes, milk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir gently until the flour is moistened. Do not overmix.
4. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Preheat a waffle iron according to the manufacturer's instructions. Add batter and cook until the waffles are deep golden brown, about 5 minutes per batch.
6. Transfer cooked waffles to a baking sheet and keep warm in a low oven while cooking the remaining waffles.
7. Serve warm waffles topped with cranberry orange topping.

Notes

Adapted from: https://www.tasteofhome.com/recipes/sweet-potato-waffles/

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Elite Gourmet Stuffed Waffle Maker

Sweet Potato Waffles with Cranberry Orange Topping

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