Sneaky Sweet Potato Waffles

Hey there! Here is a great way to sneak veggies into some of your favorite foods. What better way to kick off Fall than with sweet potatoes! I decided to make sweet potato waffles, mainly because I've been craving them and also to get Ayla to eat more veggies. Sweet potatoes are loaded with beta-carotene, which offers up a hefty load of Vitamin A. Beta-carotene is fat soluble, so that extra butter on your waffle will only aid in absorption. Eat up and enjoy!

Sweet Potato Waffle recipe:

1 cup all-purpose flour                                1 cup milk
1 cup whole wheat flour                              1/4 cup light brown sugar
1 tbsp. baking powder                                1/4 cup melted butter
1/2 tsp kosher salt                                     1 tsp. orange zest
1/2 tsp cinnamon                                       1 1/2 cups sweet potato (mashed)
                                                                 6 egg whites

* Use room temperature ingredients for a better batter.

Sift the flours, baking powder, salt and cinnamon into a mixing bowl. In another bowl add milk, brown sugar, butter, orange zest and potatoes, mix until incorporated. Beat your egg whites in separate bowl until you get medium peaks. Add your dry ingredients to your wet ingredients and stir until the batter just comes together. Next, you're going to add your egg whites in three batches. Mix just until blended together. Preheat your waffle iron to medium. Once up to heat, spray with non-stick cooking oil and pour in about 1 cup of batter. Close lid and wait about 6 minutes or until golden brown. Serve with butter and maple syrup or for a dessert add a scoop of butter pecan ice cream. You can also let waffles completely cool and then freeze them for a quick, easy, healthy breakfast.