Categories: Breakfast, Fall, Vegan, Vegetarian
Ingredients
- 2-1/2 cups all purpose flour
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2-1/4 to 2-1/2 cup soy milk, depending how thick your pureed sweet potatoes
- 3 small sweet potatoes, about 15 oz
- 1/4 cup vegetable oil
- 1/3 cup brown sugar
- 2 teaspoon vanilla extract
- 1/4 cup pecan halves
- 1/4 cup Earth Balance buttery spread
- maple syrup
Directions
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Pierce potatoes with a fork, microwave for 6-7 minutes or until soft. Let it cool. Peel and puree with a potato masher.
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Toast pecan halves on a dry frying pan, turning them and watch them until they are very toasty and brown. Chop them with a knife. Mix 2 tablespoons of chopped pecan with the 1/4 cup Earth Balance.
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Preheat your electric waffle maker.
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Measure and sift dry ingredients into a medium bowl. Add the remaining chopped pecan to the dry ingredients and mix well.
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Mix 2 cups soy milk, mashed sweet potatoes, oil, brown sugar, and vanilla extract in a bowl. Use an immersion blender or a hand mixer, beat or mix the liquid ingredients and mashed potato until smooth.
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Combine the liquid mixture and dry ingredients together until well mixed. The batter should be thick like muffin butter. If it is too thick add more soy milk.
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Spray the hot waffle iron with canola oil in a spray bottle. Pour about 2/3 cup of waffle batter and set a timer for 6 minutes for each waffle or following the instructions of your waffle maker.
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Serve it warm with toasted pecan ‘butter’ and pure maple syrup. Top with Soyatoo, if desired.