Make waffles so good you’ll want to eat them any time of day. Or every day. This Sweet Potato and Ricotta Waffle recipe has just the right touch of brown sugar and vanilla. But the real hero here? We’d say it’s the ricotta cheese. Ricotta’s slightly sweet flavor never overpowers the winning team of sweet potatoes and pumpkin pie spice.
Or maybe you’re the valiant one when you make these for someone else, because this recipe is an excellent source of vitamin B12 and folate, and a good source protein, vitamin A, calcium, iron and choline.
Make waffles so good you’ll want to eat them any time of day. Or every day. This Sweet Potato and Ricotta Waffle recipe has just the right touch of brown sugar and vanilla. But the real hero here? We’d say it’s the ricotta cheese. Ricotta’s slightly sweet flavor never overpowers the winning team of sweet potatoes and pumpkin pie spice.
Or maybe you’re the valiant one when you make these for someone else, because this recipe is an excellent source of vitamin B12 and folate, and a good source protein, vitamin A, calcium, iron and choline.
Make waffles so good you’ll want to eat them any time of day. Or every day. This Sweet Potato and Ricotta Waffle recipe has just the right touch of brown sugar and vanilla. But the real hero here? We’d say it’s the ricotta cheese. Ricotta’s slightly sweet flavor never overpowers the winning team of sweet potatoes and pumpkin pie spice.
Or maybe you’re the valiant one when you make these for someone else, because this recipe is an excellent source of vitamin B12 and folate, and a good source protein, vitamin A, calcium, iron and choline.
Whisk flour, baking powder, pumpkin pie spice and salt together in a large bowl to mix well.
Whisk eggs lightly in a medium bowl. Add ricotta cheese and sweet potato; mix well. Whisk in milk, butter, brown sugar and vanilla until well blended.
Make a well in the center of the flour mixture. Pour in the ricotta mixture and fold the ingredients together just until combined. The batter will not be completely smooth but will remain slightly pebbled.
Heat waffle maker according to manufacturer's directions. Spray lightly with cooking spray. Bake the batter, using the amount and cooking time recommended by your waffle maker manufacturer. For crisp waffles, do not underbake.
Serve waffles immediately, or keep warm in a single layer on rack in a 200°F oven until all the batter is cooked.
Notes:
*2-1/2 teaspoons ground cinnamon and 1/4 teaspoon each ground ginger and nutmeg can be substituted for the pumpkin pie spice.
**If you are in a rush, well-drained unsweetened canned sweet potato can be used. And sweet potatoes, once the have been poked with a fork, can be microwaved for five minutes to achieve tenderness.
1/2 cup finely chopped nuts can be folded into the batter at the end of step 3 if desired.
