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Rosemary Sweet Potato Waffles

From Scarborough Fair Bed and Breakfast

Makes 10 6-inch waffles.

These wonderful waffles are the flavors of fall on your plate for breakfast. With earthy rosemary combining with the sweetness of the sweet potato, you get a very soul-satisfying breakfast. We often serve these waffles topped off with fresh apples and dried cranberries that we sautéed in a bit of butter cinnamon and brown sugar. See the listed tips below for other creative ways to dress up pancakes and waffles.

2 tsp minced rosemary leaves
2 cups all purpose flour
1/4 tsp salt
1 tbs baking powder
3 eggs, yolks and whites separated
1 1/2 cups cooked sweet potato, mashed
1 1/2 cups milk
1/3 cup packed light brown
4 tablespoon unsalted melted butter

Preheat waffle iron.

In a large bowl, whisk together leaves, flour, salt, and baking powder. In another bowl, whisk together yolks, sweet potatoes, milk, brown sugar and butter. Pour sweet potato mixture over flour mixture; whisk until smooth. In a small bowl, whisk egg whites until stiff peaks form. Fold in egg whites. Ladle waffle batter into hot iron and cook according to manufacturer’s directions.

Tips for Serving Pancakes and Waffles:

Details make the difference! Here are some serving suggestions to make these great cakes even more delectable.

  • Use dried fruits and nuts to enhance the fall flavors. Try dried cranberries, apricots or pears.

  • Candied pecans or ginger adds a touch of earthy sweetness.

  • Fresh seasonal fruit such as apples and pears sautéed in butter, brown sugar and cinnamon is great atop a stack of these amber colored gems.

  • For even greater flavor add some black or blueberries and bananas for a final salute to summers sweetness.

  • Use a squirt type bottle filled with apple or pumpkin butter to drizzle on the plate and atop the pancakes.