Sweet Potato Waffles with Cranberry Syrup and Hazelnut Butter



1 12 oz. Sweet potato

1 1/4 cups flour

1/4 corn meal

2 Tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs, separated

1 1/4 cups milk

2 Tablespoons butter, melted

Cranberry Syrup*

1 cup cranberries

1 cup water

1/2 cup sugar

1/4 cup pure maple syrup

Hazelnut Butter*

1 stick unsalted butter, softened

1/4 cup hazelnuts, toasted and chopped

1 Tablespoon honey

1/4 teaspoon pumpkin pie spice



To prepare the waffles: Prick sweet potato with a fork and microwave

on high until soft. Cut in half and scoop onto a plate. Mash until

smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar,

baking powder and salt in a large bowl. Whisk egg yolks, milk,

butter, and sweet potato until blended. Beat egg whites on medium

-high speed until stiff but not dry. Add sweet potato mixture to dry

ingredients; stir just until moistened; fold in the egg whites. Heat

a waffle iron. Add 1/2 cup batter and cook according to

manufacturer's directions. Serve hot with Cranberry Syrup and

Hazelnut Butter.



To prepare Cranberry Syrup: In a medium saucepan, combine cranberries,

water and sugar and bring to a boil; reduce heat to medium-high and

boil 10 minutes. Puree in a food processor until smooth and strain

through a sieve into a small bowl, then stir in the maple syrup.



To make Hazelnut Butter: Stir butter until fluffy then add the nuts,

honey and spice.



Makes 8 servings: eight 6" waffles, 1 3/4 cups syrup and 3/4 cup

butter.



*NOTE: To save time (and dishes) I cook and measure the sweet potato

and prepare the Cranberry Syrup and Hazelnut Butter the night before.

I just whip up the waffles in the morning and by using the waffle

iron, the oven's free to cook the turkey.