Gluten-Free Sweet Potato and Corn Waffles
Inspired by techniques from Serious Eats.
A soft, naturally sweet waffle built on roasted sweet potato and a blend of gluten-free flours, finished with maple syrup.
Always check the labels of the products you use.
Method
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Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
- fork or potato masher
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 610 kcal |
| Protein | 9.8 g |
| Carbohydrate | 91 g |
| of which sugars | 25.2 g |
| of which free sugars | 18.2 g |
| Fat | 23.3 g |
| of which saturates | 5.4 g |
| Fibre | 4.6 g |
| Salt | 1.95 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sweet potato
- 1 medium sweet potato (about 350 g), for 240 g mashed flesh
Batter
- 130 g fine corn flour (finely ground cornmeal)
- 57 g gluten-free sorghum flour
- 71 g cornflour (cornstarch)
- 24 g dark brown sugar about 2 tbsp
- 1 tbsp pumpkin pie spice
- 3 tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp xanthan gum
- 300 ml whole milk (or a plant milk)
- 2 large eggs
- 60 ml vegetable oil
For cooking
- 1 tsp neutral oil, for the iron
To serve
- 60 ml maple syrup, to serve
- 15 g butter, to serve (optional)
- 1
Roast. Prick 1 medium sweet potato and roast at 200°C until very soft, about 45-50 min, then cool and mash 240 g of the flesh until smooth.
- 2
Warm. Lower the oven to 95°C with a wire rack set in a baking tray inside, then heat the waffle iron and brush it lightly with 1 tsp oil.
- 3
Dry. Whisk 128 g corn flour, 57 g sorghum flour, 71 g cornflour, 2 tbsp dark brown sugar, 1 tbsp pumpkin pie spice, 3 tsp baking powder, ½ tsp fine salt and ½ tsp xanthan gum in a large bowl.
- 4
Wet. In a separate bowl whisk 300 ml milk with the mashed sweet potato, 2 eggs and 60 ml vegetable oil until smooth.
- 5
Combine. Pour the wet mixture into the dry ingredients and whisk until smooth.
- 6
Cook. Ladle batter into the hot iron and cook until crisp and golden brown.
- 7
Hold. Move cooked waffles to the rack in the oven to keep warm while the rest cook.
- 8
Serve. Serve with 60 ml maple syrup and 15 g butter if liked.
Storage
These waffles are best eaten freshly cooked; if you must keep extras, store them covered in the fridge and warm them through in a toaster before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
