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November 6, 2011

Recipe for rosemary-parmesan sweet potato waffles

Fun with sweet potatoes, all week.

Rosemary-parmesan-sweet-potato-waffles

If you're keeping count, these rosemary-parmesan sweet potato waffles are the fourth of the five waffle variations Chelsea, Alex and I made during Wafflepalooza. Though we paloozed way back in August, we all agreed these waffles would be perfect right now, in sweet potato season, and I can't tell you how difficult it's been to keep the recipe to myself for three months. Despite last week's freakishly-early New England snow, I still have rosemary growing in my herb garden; if you don't have access to fresh rosemary, substitute any of the Simon and Garfunkel herbs -- parsley, sage or thyme. Remember, you can freeze waffles, and reheat by popping them in the toaster.

Rosemary-sweet-potato-waffles-1

Rosemary-parmesan sweet potato waffles

From the pantry, you'll need: all-purpose unbleached flour, baking powder, eggs, brown sugar, unsalted butter, Parmigiano-Reggiano cheese, cooking spray.

Slightly adapted from this recipe from Scarborough Fair Bed and Breakfast. Makes 6-8 waffles (serving size: 1-2 waffles per person).

Ingredients

1-1/2 cups cooked sweet potato (2 medium-large potatoes)
2 tsp minced rosemary leaves
2 cups all-purpose unbleached flour
1/4 tsp kosher salt
1 Tbsp baking powder
1/2 tsp black pepper
3 eggs, yolks and white separated
1-1/2 cups nonfat (skim) milk
1/3 packed light brown sugar
4 Tbsp unsalted butter, melted
1/2 cup finely grated Parmigiano-Reggiano cheese
Cooking spray

Directions

Preheat waffle maker to 400°F.

Prick the sweet potatoes with a fork once or twice, and microwave for 9 minutes or until the potato is quite squishy. Let cool slightly, and scoop out the flesh. Mash well with a spoon, and set aside. (If you have leftover mashed potatoes, use 1-1/2 cups.)

In a large bowl, whisk together the rosemary, flour, salt, baking powder and black pepper.

In a separate bowl, whisk together the egg yolks, sweet potatoes, milk, brown sugar and melted butter, until the mixture is smooth. Stir in the cheese.

In a small bowl, whisk the egg whites until stiff peaks form (or use a hand mixer). The egg whites should be glistening, and should hold their shape.

Take 1/4 cup of the batter, and with a rubber spatula fold it into the egg whites. Then, fold all of the egg white mixture into the batter, taking care not to deflate the batter.

Pour half of the mixture on the bottom plate of the waffle maker, and spread evenly. Close the top, and cook for 5-6 minutes, or until the waffles are as crisp as you like them. Repeat with remaining batter.

Serve with a pat of butter on top.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Sweet potato latkes
Vegan black bean and sweet potato stew
Squash, sweet potato and carrot soup
Cranberry, orange and walnut buttermilk ricotta waffles
Lemon waffles
Zucchini waffles

Other recipes that use these pantry ingredients:
Spiced pumpkin waffles, from Andrea Meyers
Italian pizzelle cookies, from Food Blogga
Savory waffles with mushrooms and braised veal, from Blue Kitchen
Classic waffle cones, from Chocolate Gourmand
Honey yogurt waffles, from Two Peas & Their Pod

Comments

I bet it was difficult to keep those a secret!!

I have been staring at seven pounds of sweet potatoes and wondering what to do. I will be dusting off the waffle iron this weekend!

Looks like heaven in a waffle!

Sounds great! Gorgeous photo, too.

Now that really sounds good. What a great combination of ingredients!

Pam, it was, but I'm a good secret-keeper. Glad to share these waffles now.

TW, these are waffles you can make now and freeze for later. I'm not sure about seven pounds' worth -- but I have more recipes coming all this week, so save a few sweet potatoes.

My Kitchen, these are definitely my kind of waffles, more savory than sweet.

Deena, thanks!

Curt, I've never made sweet potato waffles before. What a great way to use potatoes.

Rosemary! Brilliant addition here.

Sylvie, I grow rosemary in my garden though I'm not a big fan of it, but with the sweet potatoes in these waffles, it's absolutely perfect -- and I'm glad I had it on hand!

Genius idea for waffles!

wow beautiful sweet potato waffles. Am so impressed! Love the addition of rosemary and parmesan!

Genius! I think you should specialize in waffles and slow-cookers!!
As for the rosemary - I believe it to be a perennial -the same as oregano. My oregano comes back in its pot each year and this year I will see if my very healthy rosemary plant makes it too. So far so good. I plan on leaving it in the pot - sunny outdoor location - and if it snows real deep I will elevate it to a table top to avoid major damage or I guess I could put on the sandwich boards and burlap it...lol..kinda like those hedges in the front of peoples houses wrapped up.

Maria, the sweet potato flavor really mellow in the waffles, and they are so delicious.

Foodwanderings, everything tastes better with parmesan, doesn't it?

Carol, I'm giggling. Rosemary in our climate doesn't last the winter -- it freezes in place, and dries, but won't overwinter. It's perennial in warmer climates. Oregano is a true perennial, and mine comes back in my garden every year. But, bring in your rosemary, and let it spend the winter in a sunny window. Then, next summer, plant it outside again.

Holy yum! I love this take on the waffle to make it more savory and appropriate for the cooler weather. So creative and delicious looking!

So interesting, a savory waffle - I need to get myself a waffle iron!

These sound like the most glorious waffles. Breakfast-for-dinner is always an event to look forward to and these would fit perfectly.

This seems like a nice twist on the normal waffles. Thanks for sharing with everyone.

THANKS!!! I better get that rosemary in before it gets any colder!!

These look so good and I love your ingredients!

I wonder if this batter can be used to make pancakes. I don't have a waffle maker of any sort, but we are big pancake fans.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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