Kick your day off—or top it off—with something sweet. Our Sweet Potato Waffles with Marshmallows do just the trick with yummy syrup and chopped pecans.
What You Need
Original recipe yields 6 servings
2 lb. sweet potatoes (about 4), peeled, shredded
2 egg white s
1/4 cup plus 2 Tbsp. flour
2 Tbsp. milk
1 tsp. ground cinnamon
4 cups JET-PUFFED Miniature Marshmallows
6 Tbsp. maple-flavored or pancake syrup
6 Tbsp. chopped PLANTERS Pecans
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Let's Make It
Spray electric waffle iron with cooking spray. Heat iron to medium.
Mix first 5 ingredients in medium bowl. Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid using fork. Repeat with remaining batter to make 12 waffles.
Heat broiler. Arrange waffles on broiler pan; top each with 1/3 cup marshmallows. Broil, 6 inches from heat, 1 min. or until lightly browned.
Stack 2 waffles on plate for each serving; drizzle with 1 Tbsp. each syrup and nuts.
Toast pecans to add crunch and intensify their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 70g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 waffles each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.