Sandra Bosher's Sweet Potato Waffles With Orange Butter Recipe
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Sandra Bosher's Sweet Potato Waffles With Orange Butter 

2 cups sifted flour (all purpose)

1 tablespoon baking powder

teaspoon salt

Pinch cream of tartar

3 eggs, at room temperature and separated (see note)

1 cups mashed peeled cooked sweet potatoes, fresh or drained

canned as desired

1 cup milk or reduced-fat or skim milk

1/4 cup light or dark brown sugar, firmly packed

1/4 cup butter or margarine, melted

1 tablespoon orange marmalade

Orange Butter as desired (See recipe below)

Sift the first 4 ingredients together into a large bowl; set aside. In a
medium bowl, combine egg yolks, sweet potatoes, milk, brown sugar, butter, and orange marmalade, mixing well; stir into flour mixture, mixing well.

In a second medium bowl, beat egg whites until stiff, but not dry, peaks are formed.

Carefully fold beaten egg whites into batter (batter will be thick). Spoon batter onto a preheated oiled waffle iron (being careful not to put too much batter at a time on waffle iron) and bake until waffle iron stops steaming, about 5 minutes. Repeat process until all batter is used. Keep waffles hot, loosely covered with aluminum foil, on a heat-proof platter or plate in a preheated very very slow oven (180 degrees F.) while preparing remaining waffles (or serve hot as they're being prepared!)

Note: May use 6 egg whites in place of 3 whole eggs; use 3 egg whites where egg yolks are required. Use the other 3 egg whites as previously directed. Egg whites do not contain any fat or cholesterol.

8 (8-inch) waffles

Orange Butter
about cup

cup butter or margarine, at room temperature

1 tablespoon orange marmalade

In a small bowl, combine butter and marmalade; beat at medium speed of an electric mixer until well blended. Serve at room temperature. May store, covered, in an airtight container in the refrigerator for up to two weeks, if desired.

AUTHOR: Chyrel

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