Sweet Potato Currant Waffle

By Marcus Samuelsson |

Prep Details

Servings: 5

Calories per serving: 360 per serving

Prep time: 45 minutes

Cooking time: 15 minutes

Total time: 1 hour


1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch chunks

1/2cup orange juice

1 cup whole-wheat pastry flour

1/2cup all-purpose flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/4 tsp ground allspice

1/3 cup currants

2 tbsp maple syrup

1 tbsp unsalted butter, melted and cooked until light brown

1 1/2 cups lowfat buttermilk, at room temperature

1 large egg, beaten

2 tbsp crystallized ginger,finely chopped

1/4 tsp kosher salt

4 large egg whites, room temperature

1/4 tsp cream of tartar


Photo: 3liz4

1. Put the sweet potatoes in a medium saucepan and cover with the orange juice and ½ cup water. Bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, 25-30 minutes.
2. Meanwhile, whisk the flours, pumpkin pie spice, baking powder, and allspice together in a large bowl. Whisk in the currants. Make a well in the center of the mixture and set aside.
3. Preheat the oven to 250F. Put a rack on a baking sheet. Set aside.
4. Drain the tender sweet potatoes and discard the liquid. Put the potatoes in a mixing bowl and add the syrup and butter. Using an electric mixer on low speed, beat just until the potatoes break up. Do not overbeat; they should look well mashed but not fluffy.
5. Add the buttermilk, egg, ginger, and salt. Using an electric mixer on medium speed, mix just until well blended.
6. Lightly spray the waffle iron with cooking spray. Preheat the iron.
7. Wash and dry the beaters. In a small glass, stainless steel, or copper mixing bowl, use an electric mixer on medium-low speed to beat the egg whites just until foamy. Gradually add the cream of tartar and continue to beat until soft, glossy peaks form, increasing the speed gradually.
8. Pour the sweet potato mixture into the well in the center of the flour mixture. Stir just to blend. Spoon about 1/3 of the beaten egg whites over the batter; gently stir to combine. Spoon the remaining egg whites over the batter and use a spatula to gently fold the whites until they are combined with the flour mixture.
9. Gently spoon the batter into the hot waffle iron, filling to the manufacturer's directions. Do not overfill. Bake until the waffles are golden brown and firm to the touch, about 8 minutes. Serve immediately.