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Sweet Potato Waffles with Whipped Orange Butter

  • 30minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups unbleached all-purpose flour

  2. 1 tablespoon baking powder

  3. 1/2 teaspoon fine kosher or sea salt

  4. 1/2 cup packed brown sugar

  5. 1/2 teaspoon ground cinnamon

  6. 1/8 teaspoon ground ginger

  7. 1 1/4 cups milk

  8. 1/3 cup molasses

  9. 1/2 cooked or canned sweet potato or pumpkin puree

  10. 1 large egg

  11. WHIPPED ORANGE BUTTER :

  12. 1/2 cup unsalted butter, softened

  13. 1 teaspoon freshly grated orange zest

  14. 1 tablespoon granulated sugar

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum , pumpkin, and egg. Whisk until smooth.

  2. Bake in a waffle iron according to the manufacturers directions. Baking time will vary with the consistency of the batter and your preference for browning.

  3. For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.

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