Maple Pecan Sweet Potato Waffles Recipe

Ingredients

Waffle Batter

• 1 ½ cups mashed roasted sweet potato (about 2 medium sweet potatoes)
• 1 cup whole‑wheat flour
• 2  teaspoons baking powder
• ¼  teaspoon salt
• 2  large eggs, lightly beaten
• ¼  cup unsweetened almond milk (or any milk)
• 2  tablespoons melted butter (or coconut oil)

Maple Pecan Topping

• ⅓  cup pure maple syrup
• ¼  cup chopped pecans
• 1  tablespoon unsalted butter
• Pinch of sea salt

Optional Garnish

• Fresh thyme leaves
• Powdered cinnamon for dusting

Instructions

Make the Waffle Batter

1. Combine dry ingredients. In a large mixing bowl whisk together whole‑wheat flour, baking powder, and salt. This ensures even leavening and prevents pockets of flour.
2. Mix wet ingredients. In a separate bowl stir the mashed sweet potato, eggs, almond milk, melted butter, and a pinch of vanilla if desired. The butter adds richness while the milk keeps the batter fluid.
3. Bring together. Pour the wet mixture into the dry ingredients and fold gently until just combined. Over‑mixing would develop gluten and make the waffles dense; a few lumps are perfectly fine.

Prepare the Maple Pecan Topping

1. Combine glaze. In a small saucepan melt butter over medium heat, then stir in maple syrup and a pinch of sea salt. Bring to a gentle simmer, whisking constantly for 2‑3 minutes until the mixture thickens slightly.
2. Add pecans. Toss the chopped pecans into the glaze, stirring for another minute until they become glossy and lightly toasted. The heat releases the nuts’ natural oils, intensifying their flavor.