Description
These scratch-made Sweet Potato Waffles with Butter Pecan Syrup are quite the delicious treat for breakfast or brunch! Tender and warmly spiced waffles infused with sweet potato magic and doused in homemade butter pecan syrup. Everything about these waffles beams with comforting, rich, and warming flavors galore!
Ingredients
For the butter pecan syrup:
- 1 cup whole pecans
- 1 cup packed dark brown sugar
- ½ cup water
- ¾ cup pure maple syrup
- 8 tablespoons (1 stick) salted butter, cut into pats
- 1 tablespoon vanilla bean paste
- 1 teaspoon whiskey or bourbon, optional
For the sweet potato waffles:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 large eggs
- ¼ cup light or dark brown sugar
- 1 cup roasted sweet potato puree
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, melted and lightly cooled
Instructions
For the butter pecan syrup:
- Add the whole pecans into a dry saucepan and place over medium-high heat. Let the pecans toast for 3-4 minutes, stirring them every so often, until lightly browned. Then transfer the toasted pecans to a cutting board to cool down a bit.
- Reduce the heat to medium and then add the brown sugar, water, and maple syrup and stir the mixture well to combine. Let the mixture come up to a slight boil, stirring every so often, until the sugar is fully dissolved.
- Meanwhile, chop the pecans into rough pieces and then add them to the saucepan. Reduce the heat to low and continue simmering the syrup mixture for 2-3 minutes.
- Stir in the pats of butter and continue stirring until the butter fully dissolves and is well incorporated in the mixture- continue cooking for 4-5 minutes.
- Then remove the syrup from the heat and add the vanilla bean paste and whiskey/bourbon (if using) and stir well to combine. Pour the butter pecan syrup into a syrup dispenser or glass vessel and set aside until ready to use on the waffles.
For the sweet potato waffles:
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger, and salt. Whisk the dry ingredients to combine and then set aside.
- In a large bowl, whisk the eggs and brown sugar. Then add the sweet potato puree and buttermilk and whisk everything to fully combine until smooth.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to fold everything together until just combined. Lastly, pour in the melted butter and fold together just until the butter incorporates within the waffle batter.
- Heat your waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly spray it with nonstick spray and pour the batter in, leaving a 1-inch border as the batter will spread out.
- Cook waffles until golden brown and lightly crisp, about 3-5 minutes or more, depending on your waffle maker. Place the cooked waffles onto a wire rack, in a single layer, and repeat the process until all waffle batter is cooked.
- Serve sweet potato waffles immediately with softened butter and butter pecan syrup. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.