When I have extra mashed sweet potatoes or sweet potato casserole on hand, I like to whip up a batch of these savory sweet potato waffles. Easy to make, and freezer friendly, they’re a fabulous way to reinvent leftovers!
Sweet potatoes are wonderful, aren’t they darlings? I love to experiment with recipes, but favorites will always include a good sweet potato casserole and basic mashed sweet potatoes. It’s comfort food with a twist, and a great way to use the 3 or 4 potatoes you happen to find *after* you buy more sweet potatoes at the store. Not that this is personal experience speaking or anything. The good news is, should you find yourself with extra sweet potato casserole or mashed sweet potatoes, I have a fabulous leftover remake recipe for you in these savory sweet potato waffles!
My husband jokes that I am the Queen of Leftovers and can remake any leftover dish into something new for our family to enjoy. There’s just no need to throw out perfectly good food when – with a few modifications – you can enjoy something different and not feel like you’re eating the same thing over and over. Since we’ve had years where we prepare full Thanksgiving and Christmas dinners for 2, I’ve had a bit of practice. 😉
You’ll definitely want to save this savory sweet potato recipe to make with your leftovers though! Just scrape off the topping if you have sweet potato casserole leftovers. You don’t have to I suppose, but you’ll be adding crunch if you use nuts and a good bit of sweetness if you’re a marshmallow-loving house. We are pecan people, but I have been known to make a half and half casserole when the marshmallow members of the family visit.
The cheddar is my favorite cheese to use in these waffles, white or yellow will do, because the flavor is strong enough to pair well with just about any seasoning you’ve put with the sweet potatoes. We typically serve the waffles with sunny side up eggs as a “gourmet waffle” twist to a classic breakfast, but they’re also great on their own with maybe a drizzle of syrup or a bit of butter.
I hope you enjoy this recipe!
- 2 cups mashed sweet potato or leftover sweet potato casserole topping scraped off
- 1 cup shredded cheddar cheese
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 1 1/2 cups all purpose flour
- 6 egg whites or 3 whole eggs
- Optional toppings: butter syrup, fresh chives
Preheat your waffle iron to medium high heat.
In a mixing bowl combine all ingredients except the egg whites. If you're using whole eggs, separate the egg whites from the yolk and mix the yolks in with the other ingredients.
In a separate bowl, whip the egg whites until they form soft peaks. Fold the egg whites into the rest of the ingredients.
Scoop about half a cup of waffle batter into the iron and cook 3-4 minutes until cooked through and lightly toasted.
Serve immediately, or store in a warmed oven (heat to 170 F then turn off) until ready to serve. If you wish to freeze any of the waffles, wait until they're completely cool then place in a freezer-weight plastic bag and freeze.