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Ingredients
- 1 sm Red yam or possibly sweet potato
- 1 Tbsp. Vegetable oil
- 1 c. All-purpose flour
- 1 Tbsp. Firmly packed brown sugar
- 1 tsp Baking pwdr
- 1/4 tsp Salt
- 1Â 1/4 c. Lowfat milk
- 1 lrg Egg
- 1Â 1/2 Tbsp. Unsalted butter - melted
- 1/3 c. Coarsely minced pecans
- 1/2 c. Fresh or possibly frzn cranberries
- 1/4 c. Maple syrup
- 1 c. Unsalted butter - room temp.
Directions
- Directions: Preheat the oven to 350 degrees. Rub the outside of the yam with the oil and bake for 1 hour till tender. When cooked and cold, scrape out the flesh and throw away the skin. Set aside 2/3 c. of the flesh and reserve the rest for another use. Mash the sweet potato till smooth. Lower the temperature of the oven to hot. In a large bowl, combine the flour, sugar, baking pwdr, and salt. In a separate bowl, whisk together the lowfat milk, egg and melted butter. Stir the lowfat milk mix and sweet potato puree into the dry ingredients. Mix in the pecans. Heat a waffle iron till warm and pour in the batter. Cook according to waffle maker directions. Place cooked waffles in oven to keep hot. To prepare the butter, combine the cranberries and maple syrup in a sauce pan and cook over low heat, stirring frequently for 5 min. Cook till cranberries soften and pop. Allow the cranberries to cold, then pour the mix into a bowl. Add in the unsalted butter and with an electric mixer, mix at low speed till well combined. Don't over-mix, as the butter will turn pink. You should see cranberry bits.
- Serve butter with waffles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 2974 | |
| Calories from Fat 2089 | 70% |
| Total Fat 238.17g | 298% |
| Saturated Fat 133.44g | 534% |
| Trans Fat 0.35g | |
| Cholesterol 758mg | 253% |
| Sodium 2085mg | 87% |
| Potassium 1024mg | 29% |
| Total Carbs 187.87g | 50% |
| Dietary Fiber 7.7g | 26% |
| Sugars 80.92g | 54% |
| Protein 33.49g | 54% |
