This month’s #FoodieExtravaganza is celebrating Waffles! September is National Waffle month and along with a bunch of other bloggers we are having a Foodie Extravaganza all about Waffles! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month, our host Summer of Summer Scraps offered up a poll and the theme of waffles won! While I wasn’t part of the majority vote (I voted for breakfast) I’m ecstatic that waffles won out. Waffles are my favorite breakfast item!
I thought about doing savory waffles for a little bit of a twist – but then I found this recipe saved on my foodgawker favorites. Sweet potato seemed like a winner with it now being September and Fall fast approaching. I also used up the blueberries in my fridge to make a homemade blueberry syrup. The syrup complimented the cinnamon sweet potato waffles very well – a little bit of summer with a little bit of fall.
Sweet Potato Waffles
- 2 medium, or 1 large, sweet potatoes
- 1 C all-purpose flour
- 1 C whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 2 eggs
- 2 C buttermilk
- 4 tbsp melted butter
- Preheat oven to 400 degrees F. Poke sweet potatoes with a fork. Bake 40 minutes, or until cooked through. Allow potatoes to cool to touch. Remove flesh from skins and puree until smooth.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
- In a medium bowl, whisk together eggs, buttermilk, and butter.
- Combine wet ingredients into dry ingredients. Mix in sweet potatoes.
- Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.
*This recipe is adapted from Rachael at http://rachaelwhite.me/sweet-potato-cinnamon-waffles/*
- 5 C blueberries
- 4 C water, divided use
- 2 C sugar
- rind of 1 lemon
- juice of 2 lemons
- In a saucepan bring sugar, 3 C water, and lemon rind to a gentle boil. Stir until sugar is disolved and cook until the syrup reaches a 225 degrees F.
- Meanwhile, in a separate saucepan, mash blueberries with remaining 1 C of water. Cook over low for 15 minutes. Press through a fine strainer and set aside.
- Combine syrup, blueberry juice, and lemon juice. Bring to a boil and cook for 1 minute. Allow to cool and refrigerate until ready to use. It can be stored for up to 6 months.
*This recipe is adapted from Grace at http://www.foodandwine.com/recipes/perfect-blueberry-syrup*
Be sure to check out these other waffle recipes:
Cinnamon Swirl Waffles from Summer Scraps
Caramel Apple Waffles from We Like to Learn as we Go
Cheddar and Jalapeno Waffles from Rhubarb and Honey
Strawberry Shortcake Waffles from Mrs. Penguin
4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie
Lasagna Waffles from Love in the Kitchen
Pumpkin Pie Waffles from Eazy Peazy Mealz
Oat Sourdough Waffles from Passion Kneaded
Waffle Crusted Apple Pie Parfait from The Freshman Cook
Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula
Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas
Bacon and Cheese Waffles from Housewife Eclectic
Maple Bacon Waffles from Ashlee Marie
Loaded Baked Potato Waffles from Food Lust People Love
We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is waffles. We hope you all enjoy the delicious ways we made our waffles and be sure to come to see what next month’s new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
Update May 2016: These waffles are one of my go-to recipes when I need to get Firecracker to eat and I’ve made them countless times. After moving to California I decided it was high time to try and rephotograph them. I don’t make the blueberry syrup, but we’ve had fabulous berries from the farmers market.