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© Meredith Corporation. All rights reserved. Used with permission.
(5 waffles (4 squares each) 1 2/3 cups syrup)
For cranberry syrup, in a medium saucepan combine cranberries, syrup, orange juice, and 1/2 teaspoon cinnamon. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberries pop. Mash cranberries slightly. Remove from heat and set aside.
In a large bowl combine pastry flour, all-purpose flour, brown sugar, baking powder, salt, and 1/4 teaspoon cinnamon. In another medium bowl combine milk, sweet potatoes, eggs, and oil; add all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles with warm cranberry syrup.