SWEET POTATO WAFFLES RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 (8-inch) waffles
Number Of Ingredients 11
Steps:
- Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.
- In a large bowl, whisk together flour, baking powder, and salt and set aside.
- In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.
Nutrition Facts : Calories 465, FatContent 13 grams, SaturatedFatContent 8 grams, CholesterolContent 36 milligrams, SodiumContent 841 milligrams, CarbohydrateContent 73 grams, FiberContent 2.5 grams, ProteinContent 14 grams, SugarContent 21 grams
BEST PUMPKIN PUREE RECIPE - HOW TO MAKE HOMEMADE PUMP…
Get ready to totally transform your Thanksgiving menu with this homemade pumpkin puree recipe. All you need is two small pumpkins.
Provided by Ree Drummond
Categories Thanksgiving baking comfort food dessert snack
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 1
Steps:
- Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.
- Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
- Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
- Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
- Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
- Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
- You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
- To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.
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SWEET POTATO WAFFLES RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 45 minutes
Category dessert
Cuisine american
Calories 465 per serving
Reviews 4.4
Total Time 45 minutes
Category dessert
Cuisine american
Calories 465 per serving
- In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.
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BEST PUMPKIN PUREE RECIPE - HOW TO MAKE HOMEMADE PUMP…
Get ready to totally transform your Thanksgiving menu with this homemade pumpkin puree recipe. All you need is two small pumpkins.
From thepioneerwoman.com
Reviews 4.8
Total Time 1 hours 30 minutes
Category Thanksgiving, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
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Reviews 4.8
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Category Thanksgiving, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
- To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.
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