SWEET POTATO WAFFLES RECIPE RECIPES

Steps:

• Bring a large pot of water to a boil. Fill a large pot with at least 4 quarts of water and bring to a boil over medium-high heat.
• Heat the oven to 375°F and butter a casserole dish. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x9-inch square baking dish or other 2-quart casserole dish with butter; set aside.
• Boil the sweet potatoes until tender, about 25 minutes. Add the sweet potatoes to the boiling water and then reduce heat to medium. Simmer until completely tender, about 25 minutes.
• Drain the sweet potatoes and mash. Drain the sweet potatoes, then transfer them to a large bowl. Add the brown sugar, butter, pumpkin pie spice, and salt. Using a potato masher, mash to desired consistency, folding in the sugar and butter as you go.
• Top with mini marshmallows and bake. Transfer the mashed sweet potatoes to the prepared baking dish and smooth into an even layer. Sprinkle with the mini marshmallows. Bake until the top is golden-brown and crisp, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice.?Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.?
• Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.