“These smell wonderful while cooking. The taste reminds me of sweet potato cookies. I found this recipe in Taste Of Home magazine. My family really enjoyed these waffles. When I made them I used Splenda in place of the sugar and walnuts in place of the pecans as that's what I had on hand. I also added 1 scoop of protein powder to my batter. The next time I make these I plan to bump up the Splenda to 2 or more tablespoons and the cardamom to 1 1/2 teaspoons. Also when I made these I got 14 square waffles made.”
READY IN:
25mins
SERVES:
10
YIELD:
10 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet poatoes, milk and butter; stir into dry ingredients just until moisted. Fold in pecans.
  2. In a small bowl, beat eggs whites until stiff peaks form; fold into batter. Bake in preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.

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