3 tablespoons melted unsalted butter, plus more for brushing
Marshmallow Fluff, for topping
Chopped toasted pecans, for topping
How to Make It
Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the shredded sweet potatoes with the eggs, flour, sugar, cinnamon, baking powder, salt and the 3 tablespoons of melted butter.
Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with Marshmallow Fluff and chopped toasted pecans.
You can also make these in a Belgian waffle maker. Spoon one-third of the mixture onto the waffle iron instead of one-fourth.
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