Autumn Breakfast

Sweet Potato Waffles
3/4 cup mashed sweet potato (baked or boiled)
3 eggs, seperated
1/4 teaspoon salt
1 tablespoon raw sugar (or brown sugar)
2 tablespoons walnut oil (or canola oil)
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon ground ginger (or nutmeg)
1/8 to 1/4 teaspoon cloves
1 cup flour (can use part whole wheat)
2 teaspoons baking powder
1/3 to 1/2 cup milk
For serving:
warm maple syrup
butter
walnut pieces
Begin heating waffle iron. Mix sweet potato, egg yolks, salt, sugar, oil and spices together in a bowl. Beat egg whites in another bowl to soft peaks. Stir baking powder into flour. Add flour and 1/3 cup milk to sweet potato mixture and beat well. Fold about 1/2 cup of mixture into egg whites, then fold the egg whites into the sweet potato mixture until thoroughly incorporated. Gently stir in additional milk if batter is too thick. Open hot waffle iron and spoon batter into sections. Cook according to manufacturer's directions. Serve warm with syrup, butter and walnuts.

Hints: This is a great way to use left over baked sweet potatoes. The lower amounts of spice are just enough to give hints; the higher amounts are for those who like a deeper spice flavor. Adjust according to your taste. Cardamom or mace could be used instead of those spices listed. Experiment! I like the part whole wheat option but have not tried this recipe with all whole wheat yet. The beaten egg whites helps lighten the final product but is not necessary-just use eggs all at once in the beginning. I recommend not cooking the waffles too long-a light golden brown is best. I am sure you could use pumpkin puree or cooked butternut or banana squash in place of the sweet potato.

A great way to sneak a vegetable into someones diet. (Even Bill liked these waffles and he is not very keen on sweet potatoes.) With a side of bacon and a mug of warm cider, they are fabulous on a crisp, clear Autumn morning.