Sweet Potato Waffles with Cranberry Syrup

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  • Makes: 10 servings
  • Serving Size: 2 waffle squares and 2 1/2 tablespoons syrup each
  • Makes: 5 waffles (4 squares each) 1 2/3 cups syrup
  • Prep: 30 mins
  • Cook: 3 mins to 5 mins

Sweet Potato Waffles with Cranberry Syrup

Directions

  1. For cranberry syrup, in a medium saucepan combine cranberries, syrup, orange juice, and 1/2 teaspoon cinnamon. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberries pop. Mash cranberries slightly. Remove from heat and set aside.
  2. In a large bowl combine pastry flour, all-purpose flour, brown sugar, baking powder, salt, and 1/4 teaspoon cinnamon. In another medium bowl combine milk, sweet potatoes, eggs, and oil; add all at once to flour mixture. Stir just until moistened (batter should be lumpy).
  3. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles with warm cranberry syrup.

From the Test Kitchen

*

We do not recommend using a sugar substitute for this recipe.

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Nutrition Facts (Sweet Potato Waffles with Cranberry Syrup)

  • Per serving:
  • 172 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 1 mg chol. ,
  • 246 mg sodium ,
  • 33 g carb. ,
  • 3 g fiber ,
  • 13 g sugar ,
  • 5 g pro.
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