Yield: 1 servings
|1 small||Red yam or sweet potato|
|1 tablespoon||Vegetable oil|
|1 cup||All-purpose flour|
|1 tablespoon||Firmly packed brown sugar|
|1 teaspoon||Baking powder|
|1½ tablespoon||Unsalted butter - melted|
|⅓ cup||Coarsely chopped pecans|
|½ cup||Fresh or frozen cranberries|
|¼ cup||Maple syrup|
|1 cup||Unsalted butter - room temp.|
Directions: Preheat the oven to 350 degrees. Rub the outside of the yam with the oil and bake for 1 hour until tender. When cooked and cool, scrape out the flesh and discard the skin. Set aside ⅔ cups of the flesh and reserve the rest for another use. Mash the sweet potato until smooth. Lower the temperature of the oven to warm. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg and melted butter. Stir the milk mixture and sweet potato puree into the dry ingredients. Fold in the pecans. Heat a waffle iron until hot and pour in the batter. Cook according to waffle maker directions. Place cooked waffles in oven to keep warm. To prepare the butter, combine the cranberries and maple syrup in a sauce pan and cook over low heat, stirring frequently for 5 minutes. Cook until cranberries soften and pop. Allow the cranberries to cool, then pour the mixture into a bowl. Add the unsalted butter and with an electric mixer, mix at low speed until well combined. Do not over-mix, as the butter will turn pink. You should see cranberry bits.
Serve butter with waffles.
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Converted by MM_Buster v2.0l.