Towards the end of last week we were able to catch up on the DVR. One show we’ve been anxiously awaiting was the recent Iron Chef America episode on the Food Network. While I didn’t intend to keep with the theme of my last post, the secret ingredient just happened to be bourbon!
Since I still have some sweet potatoes from my Dad’s garden in the kitchen, I perked up when I saw that Iron Chef Cat Cora was roasting some sweet potatoes for one of her dishes. The final creation was a bourbon sweet potato waffle.
Can you guess what I made for Sunday breakfast this weekend?
I used a combo of whole wheat flour, white whole wheat flour and maple syrup to make a hearty, slightly sweet waffle. A little nutmeg and cinnamon in the batter gave it a mild holiday flavor.
I decided to top it off with a simple, sweet butter made with cinnamon and maple syrup. If you add the butter when the waffles are warm, it will melt down into a cinnamon sauce and you won’t need any additional syrup at all.
2 cup white whole wheat flour
1 tbsp baking powder
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 tsp salt
2 cups milk
1 tsp vanilla
¼ cup maple syrup
2 tbsp bourbon
¼ cup mashed sweet potato
Preheat your waffle iron and melt the two tablespoons of butter. This will be used to brush on the iron before cooking the waffles.
In a large bowl, sift together the flours, baking powder, nutmeg, cinnamon and salt. Set aside.
In a separate bowl, whisk together the milk, eggs, vanilla, maple syrup and bourbon. Whisk in the sweet potato vigorously to break up any clumps.
Slowly add the dry ingredients to the wet ingredients, stirring gently to incorporate. Once the batter is mixed, brush butter on the waffle iron and pour by ¼ to 1/3 cup portions onto the hot waffle iron. Cook about 3 to 4 minutes, until the waffled is puffed and slightly browned. Makes 6 to 8 waffles. Top with maple cinnamon butter when warm. (recipe below)
½ stick unsalted butter, softened
2 tsp maple syrup
¾ tsp ground cinnamon
Stir all ingredients together until combined. You can also use a small food processor to blend the ingredients. Add more cinnamon or syrup to taste if desired. Makes about ¼ cup.