Leftover Mashed Sweet Potatoes To Waffles – Respect Food

Leftover Mashed Sweet Potatoes To Waffles

Using leftovers for breakfast is both delicious and respectful to food. Enjoy a waffle recipe that lets you use leftover sweet potatoes!

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30 Min.


250 g whole wheat
1 tbsp baking powder
1 teaspoon cinnamon
1/2 tsp salt
3 tsp eggs, room temperature
240 ml milk
60 ml olive oil
60 ml mapple syrup
1 tsp vanilla extract
360 g mashed leftover sweet potato
oil, of choice, for greasing
275 cranberry sauce
60 ml orange juice
3 tbsp mapple syrup
1 pink lady apple
60 ml water
75 gr raw pecans
2 tbsp crumbled goat cheese


In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a separate large bowl, whisk together eggs, milk, olive oil, maple syrup, vanilla, and sweet potato until smooth.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined, making sure not to overmix the batter.

Scoop enough batter to fill your waffle iron into the centre. Cook for 5-6 minutes, until the waffle, is golden brown and cooked all the way through. Remove the waffle and repeat with the remaining batter.

Make the cranberry syrup: Add the cranberry sauce and orange juice to a blender and blend until smooth. The syrup should be thin enough to drizzle, but not liquidy. Add more orange juice as needed to reach the right consistency. Set aside.

Make the pecan topping: In a small saucepan, combine the apple, pecans, maple syrup, and water. Cook over medium-high heat until the syrup starts to glaze the pecans and the apples soften, about 10 minutes.

Serve the waffles warm with pecan topping, cranberry syrup, and a few pieces of goat cheese, if desired.