Sweet Potato Waffles

By Stef -

These were good- both Jared and I gave them a 7.5. You can really taste the orange in it, but I couldn't taste the ginger at all, so I'll probably increase it next time. I got the recipe from food52.com.

6
 tablespoons unsalted butter, melted
 2 1/2
 cups flour
 2
 tablespoons brown sugar (increase up to 1/4 or 1/3 cup if you know you want your waffles for something sweet) I left this out
 2 1/4
 teaspoons baking powder
 1
 teaspoon baking soda
 1
 teaspoon salt
 1
 teaspoon orange zest
 1/2
 teaspoon ground ginger
 4
 large eggs, lightly beaten
 1 
can (13- or 14-ounce) coconut milk I used 1/2 C. and then used regular milk for the rest
 1 1/4 
cups pureed sweet potatoes (or pumpkin, or other winter squash)

Preheat your waffle iron. In one bowl whisk together the flour, baking soda, powder, salt, ginger, orange zest, and sugar.
In a large bowl, whisk together the melted butter, eggs, coconut milk, and pureed sweet potatoes. Then, stir in the dry ingredients just until smooth.

Griddle the waffles in the waffle iron according to the iron's instruction, cooking until the waffles are browned and crispy on the outside. Keep cooked waffles warm in a 225F oven so you can serve them all at once. As with most waffles, these freeze well and can be toasted when you want to eat them.

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