Sweet Potato Waffles with a Citrus Curd

Wishing your friends and family good financial fortune in the New Year is a gift in and of itself. Express that hope with golden foods like a silky citrus curd paired with crispy-edged Sweet Potato Waffles made savory and complex with the delicate anise note of roasted fennel. A bit of fresh dill cuts through the richness with a grassy freshness. If you’re feeding a crowd, you can make the waffles in batches and keep them warm in a low oven. The citrus curd can be made up to 3 days in advance.

Why Does Sweet Potato Puree Work in a Waffle Recipe?

Sweet potato puree is an excellent addition to waffle recipes because it adds moisture and natural sweetness without requiring a large amount of extra fat or sugar. The starch that’s in this puree helps to bind the batter and creates that tender and crispy final texture with a slight chew to it. Besides the texture, it infuses the waffles with a subtle earthy flavor and a beautiful golden-orange color. Make your breakfast more nutritious by packing it with vitamins A and C and extra fiber in this recipe.

Sweet Potato Waffles with a Citrus Curd

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• Author: Chef Marijke Uleman
• Yield: Serves 8

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Description

Belgian waffles are no match for a waffle made from sweet potato puree.

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Ingredients

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For the sweet potato waffles: 

• 2 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 1/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp orange zest
• 1/2 tsp ground ginger
• 6 tbsp unsalted butter, melted
• 4 large eggs, lightly beaten
• 1 can (13–14 oz) coconut milk
• 1 1/4 cups pureed sweet potatoes

For the citrus curd:

• 2 eggs, lightly whisked
• 2 egg yolks, lightly whisked
• 90 g citrus juice (orange, lemon, blood orange)
• 2 tbsp citrus zest
• 200 g sugar
• Pinch salt
• 6 tbsp butter, cubed

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Instructions

For the sweet potato waffles:

1. Preheat waffle iron.
2. In a bowl, mix the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, orange zest, and ginger.
3. In another bowl, whisk the wet ingredients: melted butter, eggs, coconut milk, and sweet potato puree.
4. Combine wet and dry ingredients until smooth.
5. Cook in the waffle iron until golden and crispy.
6. Serve warm with citrus curd or other toppings or freeze for later use.

For the citrus curd:

1. To make the citrus curd, add eggs, citrus juice, citrus zest, sugar, and salt to a medium saucepan.
2. Stir over medium heat until the mixture boils and thickens, about 8–10 minutes.
3. Remove from heat and add butter, mixing until completely melted.
4. Strain mixture, cover with plastic wrap, and chill for a minimum of 2 hours.

Notes

Note: Any leftover waffles can be frozen to use at another time.

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

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