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NUTTY SWEET POTATO WAFFLES

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Appropriate for luncheon or a light supper meal as well as breakfast.
Yields 8 large waffles
 

DIRECTIONS

• 1/2 cup / 125 ml butter

Melt. Set aside and allow to cool.
 

• 2 cups / 500 ml sweet potatoes (cooked & mashed)
• 6 eggs (beaten)
• 2 cups / 500 ml milk

Stir into cooled butter.
 

• 1 cup / 250 ml whole wheat flour
• 1 cup / 250 ml rolled oats (finely ground in blender)
• 1 cup / 250 ml walnuts, pecans, or hazelnuts (finely ground)
• 2 tablespoons baking powder
• 2 teaspoons salt

Sift together into the sweet potato mixture. Mix until combined. Bake in a hot waffle iron.
 

Alice Keppley, Boyertown, Pennsylvania