Last week's chicken and waffles dinner got me thinking—if chicken and waffles is such a magical combination, why can't we make a Thanksgiving flavored variation? These Sweet Potato Waffles from Alton Brown's Good Eats 2: The Middle Years, seemed like the ideal starchy side for Thanksgiving.
You may get some "why are there waffles sitting next to the turkey and stuffing?" but folks will soon understand. They make a great base for piling up high, and can be finished with gravy and a little maple syrup. I'd also recommend eating them all together in one big turkey-stuffing-gravy-cranberry-waffle bite. It's kind of genius, and delicious in the same way that chicken and waffles is—only on a much grander scale.
- 8 ounces sweet potatoes, peeled and cubed
- 1 cup whole milk
- 2 ounces light brown sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon orange zest, grated
- 10 1/2 ounces all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 large egg whites at room temperature
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot. Mash with a potato masher.
In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter, and orange zest.
Sift together the flour, baking powder, and salt and add to the sweet potato mixture. Stir to incorporate but do not overmix; there should be lumps remaining in the batter.
In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter one third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron’s capacity), pour the batter onto a heated, oiled waffle iron and cook until lightly browned, 5 to 6 minutes. Serve hot.