Saturday, January 7, 2017

Sweet Potato Waffles

Hey guys, fun news!  I am always taking tons of pictures but then never post them to the blog because 1) Blogger is a pain in the ass and 2) sometimes I don't know how to fit them into the context of a post.  I decided to start up an Instagram account for the blog so that I can share them easily without you guys having to endure one of my novel blog posts.  There's so many little things I want to share sometimes that don't really warrant a whole post! The main reason I'm really kind of excited about it is that I feel like I always have good pictures of my meals to share, so now I can do that easily, plus give a calorie count with it.  If you want to follow me, my username is runstogetwaisted.

This is one of the pictures I shared to the new Instagram, but this morning I made some really awesome sweet potato waffles, and it was my own recipe!  Basically I had one small baked sweet potato left over in the fridge that I didn't want to waste, so I decided to take it and try to turn it into waffles.  It turned out really awesome and I was super happy with them.  Because of the moisture content of the sweet potato, they weren't super crispy, but I actually liked the soft texture.



They happen to be gluten free because I have a bag of Pamela's baking mix in the pantry that I don't want to go to waste.  I say this as a baker and as someone who is very picky about baked goods, but Pamela's mix is actually pretty awesome and impossible to tell from normal baking mix.  However, if you don't have that or don't want to get it, I'm sure this would work just as well with something like Bisquick.

Gluten Free Sweet Potato Waffles (makes 4 waffles)

1.5 cups of Pamela's baking mix
1/2 cup mashed sweet potato
1/2 cup whole milk
2 eggs
1 tsp vanilla
1 tsp orange zest
1 TB oil (vegetable, coconut, canola, whatever)
dash of cinnamon

Combine all wet ingredients in a large bowl and whisk until smooth.  Add in baking mix and whisk until combined.  Use a 1/3 measuring cup to scoop batter onto a hot waffle iron and cook per the waffle maker directions.

The waffles themselves were 317 calories apiece, but once I added 2 TB of maple syrup and 1 TB of butter, it made it 527 calories.  I think next time I'll just cut the toppings down to 1 TB of syrup and 1/2 TB of butter.  Anyway, it was super tasty, so I hope you'll make them.  Make sure you put the orange zest in the batter, it definitely elevates it and gives it a really lovely freshness.

We are getting a winter storm here in Portland and it's been miserably cold all week, or at least cold for us.  It's generally not gotten above 25 or 30 degrees all week, and we've had dips into the teens.  Today we're getting snow (it's snowing as we speak) and then freezing rain for two days.  It was good incentive to get our weekly shopping done and get our butts home!  One thing I've noticed with the cold is how stiff and sore my joints and muscles have felt.  I actually did an extra warm up video before my workout today and was very thankful I did.  I needed a little extra before I could even think about lifting weights today.  And ironically the extra credit video they offered today was a 30 minute stretching video, so it was basically like having one really long cool down.  I was very appreciative of it.  Even with that, my joints are still feeling a bit stiff!

I hope you all are having a great weekend and staying warm!






1 comment:

  1. That looks good! I'm not a huge fan of sweet potatoes but I'd be willing to give it a whirl.

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