MAKES: 10 SERVINGS
SERVING SIZE: 2 WAFFLE SQUARES AND 2 1/2 TABLESPOONS SYRUP EACH
MAKES: 5 WAFFLES (4 SQUARES EACH) 1 2/3 CUPS SYRUP
PREP: 30 MINS
COOK: 3 MINS TO 5 MINS
1 1/2 cups fresh cranberries
3/4 cup reduced-calorie maple-flavored syrup
1/3 cup orange juice
1/2 teaspoon ground cinnamon
1 1/4 cups whole wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons packed brown sugar*
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups fat-free milk
1 cup pureed, cooked sweet potatoes
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
2 tablespoons canola oil
- For cranberry syrup, in a medium saucepan combine cranberries, syrup, orange juice, and 1/2 teaspoon cinnamon. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberries pop. Mash cranberries slightly. Remove from heat and set aside.
- In a large bowl combine pastry flour, all-purpose flour, brown sugar, baking powder, salt, and 1/4 teaspoon cinnamon. In another medium bowl combine milk, sweet potatoes, eggs, and oil; add all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles with warm cranberry syrup.
From the Test Kitchen
We do not recommend using a sugar substitute for this recipe.
Nutrition Facts (Sweet Potato Waffles with Cranberry Syrup)
Per serving: 172 kcal , 3 g fat (0 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 1 mg chol. , 246 mg sodium , 33 g carb. , 3 g fiber , 13 g sugar , 5 g pro.