Sweet Potato and Cornmeal Waffles

With a house full of holiday guests the next day, what better way to utilize some of those leftovers from the day before and send those guests “packing” with bellies full of brunch style waffles!

By / Photography By Brandon Smith | October 25, 2017

Ingredients

  • 2 cups leftover mashed sweet potatoes or sweet potato casserole
  • 1 cup all purpose flour
  • ½ cups yellow corn meal
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 2 large eggs
  • 1 cup buttermilk
  • 8 or more poached eggs
  • Fresh Arugula
  • Leftover holiday ham

Preparation

Preheat your waffle iron according to manufacturer's directions. In a mixing bowl add the mashed sweet potatoes. Mix in the eggs one at a time. In a separate bowl combine the flour, cornmeal, baking soda, and salt. Mix evenly with a spoon. Add half the dry mixture to the sweet potato mixture and mix in with a spoon. Add the melted butter and half of the buttermilk. Mix again thoroughly. Repeat with the remaining dry ingredients and buttermilk. Mix into a batter. If the batter is too loose add additional flower until you have a nice thick batter. Drop ¼ cup of the batter onto your hot waffle iron and cook approximately 10 minutes or until golden brown. Top the waffles with pan grilled leftover holiday ham, a small handful of fresh arugula, and top with a fresh poached egg or two.

Ingredients

  • 2 cups leftover mashed sweet potatoes or sweet potato casserole
  • 1 cup all purpose flour
  • ½ cups yellow corn meal
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 2 large eggs
  • 1 cup buttermilk
  • 8 or more poached eggs
  • Fresh Arugula
  • Leftover holiday ham
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