From the kitchen
Cashew Milk Sweet Potato Waffles
A dense, moist waffle batter using mashed sweet potato and rich cashew milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 cup Mashed Cooked Sweet Potato
- 1 cup Cashew Milk
- 2 large Eggs
- 3 tbsp Melted Butter
Method
- Preheat a waffle iron. Whisk the flour, baking powder, cinnamon, and salt together.
- In a separate bowl, whisk the mashed sweet potato, cashew milk, eggs, and melted butter until smooth.
- Fold the wet ingredients into the dry just until combined.
- Ladle batter onto the preheated waffle iron and cook according to manufacturer's instructions until golden and crisp.
- Serve warm with maple syrup.
Kitchen note
Cashew milk's natural creaminess balances the density of the sweet potato well, keeping this batter from turning gummy the way a heavier, starchier milk pairing might.
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