Savor The Earth

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Happy Waffle Day! Texas Sweet Potato Waffles November 22, 2009

Filed under: breakfast,easy,vegetarian — Austin Frugal Foodie @ 1:13 pm

Texas Wafflin'

We eat homemade waffles almost once a week around here, usually on Sundays (Waffle Day!).  If you’ve stocked up on Texas sweet potatoes (on sale through Tuesday at HEB for 19¢ a pound), and roasted three or so in your toaster oven—they’ll keep for a good week in the fridge—you can whip up a delicious seasonal treat to get your morning off to a great start.


  • 1 cup local milk.  I use Swede Farm Dairy or Wateroak Farm goat milk.
  • 1 cup local or organic yogurt.  I use homemade.
  • 4 ounces (1 stick) organic butter.  I love Organic Valley.  At Whole Foods you can use their Whole Deal coupon for $1 OFF.  Or click for a coupon.
  • 3 ounces (about ¾ cup plus 2 Tablespoons plus ½ teaspoon) organic whole wheat pastry flour
  • 2 ounces(½ cup) local (Richardson Farms) or organic whole wheat flour
  • 3 ounces (about ¾ cup minus 2 teaspoons) organic all-purpose flour.  WF 365 brand in the 5# bag is usually the best price.
  • 2 1/8 teaspoons baking powder, sieved.  I recommend Rumford, aluminum-free and non-GMO.
  • 1 teaspoon baking soda, sieved
  • 3/8 teaspoon apple pie spice
  • 3/8 teaspoon pumpkin pie spice
  • about 2/3 cup baked Texas sweet potato, skin included
  • 1/2 cup toasted Texas pecans.  Get yourself some of the new crop.
  • 2 local eggs
  • 2 Tablespoons organic dark brown sugar.  I think Whole Foods is packaging their own brand now.  Should be the best buy.  I’m still working on my bag of Wholesome Sweeteners.
  • heaping ½ teaspoon salt.  I use Real Salt.
  • 2 teaspoons vanilla extract.  I like Nielsen-Massey.  They make several varieties and forms including organic.
  • zest of 1 Texas orange.  Use a rasp or box grater.

Combine the milk and yogurt and let sit while you prepare the rest of the recipe.  Get the butter melting on low heat.  Combine the dry ingredients (pastry flour through spices) in a bowl and whisk together.  Put the milk/yogurt in a blender with the sweet potato and pecans and blend until smooth.  Pour into a large bowl and whisk in the remaining ingredients (eggs through zest, plus melted butter).  Dump the flour mixture into the wet ingredients and whisk together just to blend well.  Don’t overmix.  Let batter rest in the fridge, covered, for about an hour.

Bake on a preheated (hot!) waffle iron until done.  The size of your waffles and the cooking time will vary depending on the waffle iron design.  Enjoy with organic maple syrup—Shady Maple Farms is still on sale at Newflower Market for only $17.99 a quart (grade A dark amber and grade B).


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