Sweet Potato Waffles with Cranberry Syrup

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

 

 

 


Ingredients

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


Directions
  1. 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.
  2. 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).
  3. 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.