Michael’s Sweet Potato Waffles

At an elegant brunch before the Brookhill Steeplechase in Clayton, North Carolina, Michael Martin prepares sweet potato waffles, which I’ve adapted here. Michael started out with a recipe he found on the Food Network Web site, but modified it to reduce the fat and calories. Although this version calls for brown sugar, Michael uses a brown sugar substitute for baking (such as Splenda), so feel free to use that if you wish. The optional whipped cream adds a touch of decadence. Serve these waffles during those early-morning satellite-dish soccer games.

 

MAKES 5 TO 6 WAFFLES, DEPENDING ON THE SIZE OF YOUR WAFFLE MAKER

 

3	medium-size sweet potatoes
½	cup egg substitute or egg whites
1	tablespoon light buttery spread (such as Smart Balance Light), at room temperature
1	cup fat-free buttermilk
2	tablespoons light brown sugar
1	tablespoon orange zest
2	cups reduced-fat baking mix (such as Reduced-Fat Bisquick)

GARNISHES

 

	Chopped toasted pecans
	Maple syrup
	Whipped cream (optional)

1. Peel the sweet potatoes and cut them into cubes. Place in a steamer over boiling water and steam for 20 minutes, or until you can pierce the cubes easily with a fork. Remove and allow to cool slightly, then whip the potatoes with an electric mixer until smooth.
2. Measure 1½ packed cups of the sweet potatoes into a large bowl, reserving any leftovers for another use. Add the egg substitute, buttery spread, buttermilk, brown sugar, and orange zest to the bowl. Mix with a wooden spoon or with a mixer until smooth and thoroughly blended.
3. Stir in the baking mix. Mix until just combined, being careful not to overmix. Let the batter rest for 5 minutes.
4. Preheat a waffle maker. Pour in about ¾ cup of the batter, or the amount your waffle maker requires, and cook until done. Repeat until all the batter is used up.
5. Serve the waffles hot or warm with chopped toasted pecans, maple syrup, and/or whipped cream, if desired.

EXTRA POINTS You can prepare these waffles up to 3 days ahead of time. Cool them completely and freeze them in zipper-top plastic bags or airtight containers. When ready to serve, warm them in a 200°F oven. To toast the pecans and make them more flavorful, toss them in a dry frying pan over medium heat just until fragrant. Do not allow them to brown.