The best days are those when you wake up without having to rush off somewhere. So, on those days, make a big breakfast! I LOVE sweet potatoes and feel good feeding them to my family. They’re high in fiber, and rich in vitamins A and C to name a few.
I developed this recipe, adding sweet potato to my family waffle recipe, and made it even more healthy using white whole wheat flour.
Prep time: 15 minutes |Cook time: 5 minutes |Total time: 20 minutes |Servings: 4
Ingredients:
1 1/2 cup(s) of white whole wheat flour
1/4 cup(s) of sugar
1/2 tsp. of baking powder
1/4 tsp. of salt
1/2 tsp. of vanilla extract
1/4 tsp. of cinnamon
1 cup(s) of half and half
1/2 cup(s) of sour cream
1 baked sweet potato (skin off, about 3/4 cup)
4 tbsp. of melted butter
3 eggs, separated at room temp.
4 ounce(s) of PHILADELPHIA cream cheese
1/2 cup(s) of heavy cream
1 tbsp. of sugar
1/4 cup(s) of pecans
Steps:
Preheat waffle iron; spray with oil
Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl and whisk them until well combined.
Just barely combine the wet ingredients with a whisk: vanilla, egg yolks, butter, half and half, sour cream and sweet potato.
In a large bowl, combine the dry and wet ingredients; stir to combine, about 20 strokes
Beat the egg whites with electric mixer on high speed, about 1-2 minutes until soft peaks form.
Incorporate the egg whites into the batter, folding them in with a rubber spatula, about 1/3 of them at a time.
Pour the batter onto your waffle iron.
While the waffle is cooking, beat 4 oz. cream cheese at medium speed with an electric mixer for 1 minute.
Add 1/2 cup heavy cream to the cream cheese, and 1 T. sugar. Mix at high speed for 1 minute.
Place a waffle on a plate, and top with a generous heap of the fluffy cream cheese topping. Add pecans (and fruit or other nuts if you wish) and ENJOY!
