1948 Sweet Potato Waffles
March 24, 2020
- Serving Size: 1 (257.2 g)
- Calories 588.4
- Total Fat - 36.8 g
- Saturated Fat - 19.2 g
- Cholesterol - 516.4 mg
- Sodium - 1354.8 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 5.4 g
- Sugars - 8.5 g
- Protein - 22.9 g
- Calcium - 470.7 mg
- Iron - 4.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Beat egg white until stiff
In another bowl
Cream butter and sugar
Add milk and sweet potatoes
Sift dry ingredients together
Mix into creamed mixture
Fold in stiff egg white
Bake in hot pam sprayed waffle iron until done
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose sweet potatoes that are firm and free of blemishes for the best results.
- For a richer flavor, use melted butter instead of softened butter.
- Substitute 4 tablespoons of vegetable oil for the butter. This substitution will make the recipe vegan and will also make the waffles lighter and crisper.
- Substitute 1/4 cup of applesauce for the egg. This substitution will make the recipe vegan and will also add a subtle sweetness to the waffles.
Savory Sweet Potato Waffles Replace the sugar with 1 tablespoon of garlic powder and 1 tablespoon of onion powder. Omit the nutmeg and add 1/2 teaspoon of paprika and 1/2 teaspoon of black pepper. Add 1/2 cup of shredded cheese to the batter. Bake in a hot waffle iron until done.
Apple Bacon Compote - A sweet and savory compote made with tart apples, bacon, and warm spices that pairs perfectly with the 1948 Sweet Potato Waffles. The smoky flavor of the bacon and the sweetness of the apples help to balance out the savory flavor of the waffles.
Buttermilk Fried Chicken: Buttermilk fried chicken is a classic Southern dish that pairs perfectly with the 1948 Sweet Potato Waffles. The crunchy, savory chicken is a great contrast to the sweet and fluffy waffles, and the buttermilk marinade adds a subtle tangy flavor. The combination of the two dishes makes for a delicious and comforting meal.
Q: How do I know when the waffles are done?
A: The waffles are done when they are golden brown and crisp. You can also check by inserting a toothpick into the center of the waffle and ensuring it comes out clean.
Q: What type of waffle maker should I use?
A: It depends on what type of waffle you want to make. Electric waffle makers are good for making traditional waffles, while Belgian waffle makers are better for making light and fluffy waffles. There are also stovetop models that work well for making thin and crispy waffles.
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This recipe was first published in 1948 in the cookbook "Favorite Recipes of the South" by the Junior League of Atlanta.
This recipe is similar to the sweet potato waffles served by the famous chef and restaurateur, Paula Deen, who has been serving them since the early 2000s.