Yield: 2 Servings
|½ pounds||Sweet potatoes; cooled and cooked and mashed; about 3/4 cup|
|1½ teaspoon||Corn-oil margarine; melted|
|1 medium||Egg white; lightly beaten|
|¾ cup||Lowfat milk; *see note|
|½ cup||Whole wheat flour|
|1 teaspoon||Baking powder|
Preheat waffle iron.
Combine cooked sweet potatoes, margarine, egg white and milk in a large bowl and beat until well blended. Add flour, baking powder and salt and mix until smooth.
Spray hot waffle iron with non-stick cooking spray.
Spoon ¾ cup batter onto center of waffle iron and bake until it stops steaming. Continue to make another waffle in the same manner with the remaining batter. Makes 2 waffles.
*REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: Use a lowfat milk (1%) or reduced fat milk (2%) Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster.
Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998