Steve's Black Friday Sweet-Potato Waffles

Ingredients

2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons melted butter
2 eggs
1 teaspoon vanilla extract
16oz milk (or buttermilk)
1 cup mashed sweet-potatoes (preferably without the marshmallow topping)
3 egg whites

Yields:

Preparation

Combine whole-wheat flour, baking powder and baking soda in a medium-size mixing bowl and mix. Combine 2 eggs, melted butter, and vanilla extract in a larger mixing bowl and mix. Add milk to egg mixture and mix again. Add dry ingredients to wet while continuously mixing. Finally stir in 1 cup of mashed sweet-potatoes. Allow mixture to stand for 5 minutes to allow baking soda to react. Whip egg whites into stiff peaks and gently fold into batter. Ladle mixture into any style waffle-iron or make as pancakes if you don't have one. Cook until golden brown, or a bit darker than you may be used to due to the darker color of the whole-wheat flour and sweet-potatoes.

Serving suggestions: Serve waffles immediately, don't wait around making them in advance for the whole crowd for the egg whites will collapse eventually once cooked. As a result, try and use all your batter immediately for the fluffy texture of this fresh batter will not last until the next day. Serve with fresh cranberry sauce to balance the sweetness of the waffles. Butter and real maple syrup are also fantastic accompaniments and can be used in conjunction with the cranberry sauce. A sprinkling of crushed candied pecans takes these fantastic waffles over the top. Whipped cream or ice cream also pair well, particularly vanilla or pumpkin.