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Post by Okwes on Dec 7, 2005 8:17:41 GMT -5
Sweet Potato Waffles/Cranberry Syrup and Hazelnut Butter
1 12 oz. sweet potato 1 1/4 c. flour 1/4 corn meal 2 t. sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3 lg. eggs, separated 1 1/4 c. milk 2 t. butter, melted cranberry syrup* 1 c. cranberries 1 c. water 1/2 c. sugar 1/4 c. pure maple syrup hazelnut butter* 1 stick unsalted butter, softened 1/4 c. hazelnuts, toasted and chopped 1 t. honey 1/4 tsp. pumpkin pie spice
To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry Syrup and Hazelnut Butter.
To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.
To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.
Makes 8 servings: eight 6' waffles, 1 3/4 cups syrup and 3/4 cup butter.
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