A Sweet Potato Breakfast

We got up early this morning to go to our last farmers market of the season.   That really makes me sad.   We bought spinach, mixed lettuces, onions, apples, and eggs (and some jewelry for the nieces—a little something from everyone) and told all the vendors good-bye for the season.

The real reason we went is because I was totally out of eggs and sorely needed them for the next installment of  Sweet Potato-palooza!  I took some of the leftover puree from the Savory Sweet ‘Tater Quiche for this recipe.    (I still have some leftover from that one potato—enough for a sweet potato pie, I think, but you knew that was coming eventually, right?)

I took my Pumpkin-Pecan Waffles and adapted the recipe for sweet potatoes and almonds.  Here it is:

Sweet Potato-Almond Waffles

1 1/2 c. flour
1 c. whole wheat flour
1 T. brown sugar
4 t. baking powder
1 t. cinnamon
2 c. 2% milk
1/2 t. almond extract
2 eggs
3/4 c. sweet potato puree
1/4 c. melted butter, cooled
1/3 c. sliced almonds

In a medium mixing bowl, combine flours, brown sugar, baking powder, and cinnamon.  Whisk to combine and set aside.

In a blender, combine milk, almond extract, eggs, sweet potato puree, and cooled melted butter.   Pulse until incorporated.

Pour milk mixture into dry ingredients and stir.  (Don’t over stir, but get the lumps out.)  Add almonds and stir to incorporate.

Heat waffle iron and cook according to manufacturer’s directions.

Serving options:

 

Because of the sweetness of the potatoes, I decreased the sugar measurably.

This large and hearty breakfast will keep us going until tonight.   I hope to make a sweet potato soup and salad with some of our farmers market produce.     (Only day two and my husband is already tired of sweet potatoes.   🙂  I may try to just sneak them in and not tell him.

Happy weekend!