| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Canadian |
Vegetables, Breads |
12 |
Waffles |
INGREDIENTS
| 2 |
c |
Sifted-cake-and-pastry flour |
| 1/3 |
c |
Chopped toasted pecans(opt) |
| 4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs, separated |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Pureed cooked sweet potato |
| 1/3 |
c |
Butter, melted |
| 2 |
ts |
Grated orange rind |
| 1 |
tb |
Granulated sugar |
INSTRUCTIONS
In large bowl, combine flour, pecans (if using), baking powder and salt.
Whisk together egg yolks, milk, sweet potato, butter and orange rind; pour
over dry ingredients. Stir together just until moistened.
In separate bowl, beat egg whites until soft peaks form; beat in sugar
until stiff peaks form. Stir about half into potato mixture; fold in
reminder.
Using 1/3 cup for each waffle, pour onto heated nonstick or lightly greased
waffle iron; cover and cook for 4 to 5 minutes or until golden brown and
waffle iron stops steaming. (Or cook in lightly greased skillet for about
3 minutes per side or until puffed and golden brown.) Makes 12 waffles
Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 4, 1998
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