Sweet Potato Waffles with
Cranberry Syrup and
Hazelnut Butter

1 12 oz. sweet potato
1 1/4 C. flour
1/4 C. corn meal
2 T. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, separated
1 1/4 C. milk
2 T. butter, melted

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.

*NOTE: To save time (and dishes), cook and measure the sweet potato and prepare the Cranberry Syrup and Hazelnut Butter the night before.

Source Unknown