• ¾ cup baked, peeled and mashed sweet potatoes (about ½ pound)
• 1 ½ teaspoons melted, unsalted butter
• 1 egg
• ½ cup rice milk (I like the vanilla flavored), or unsweetened soymilk
• ½ cup whole wheat flour*
• 1-teaspoon baking powder
• ¼ teaspoon salt

*For a heartier version, try a combination of whole wheat flour and buckwheat flour. Whole wheat pastry flour may also be substituted for about 1/3 of the whole wheat flour. It is milled more than whole wheat flour for a lighter finished product.

Preheat waffle iron.

In a large bowl, combine sweet potatoes, butter, egg and milk or soymilk. Beat until blended. Add flour, baking powder and salt. Stir until smooth.

Spray waffle iron with non-stick cooking spray. I like Spectrum high-heat canola.

Pour ¼ cup of batter onto center of waffle iron and bake.

Makes 4 servings.

This is a good one for Dads. They can make the batter the night before, refrigerate and be a hero in the morning. Another alternative is to bake the sweet potatoes the night before and Dad and the kids do the rest of the prep together in the morning. Good bonding and learning occur while Mom gets to sleep late. Everyone
loves this one.

Adapted from Canyon Ranch handout, 1992

For original recipe go to
http://www.canyonranch.com/connection/recipes/recipes-single-recipe.aspx?RecipeItemID=515&CatItemID=16