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Sweet Potato Waffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

“And in the morning, I’m makin’ waffles!”

That is probably my favorite line from the movie Shrek, because I get just as excited as Donkey does about breakfast—and waffles. My husband works nights, so breakfast on the weekends, when he is getting off shift and I am just waking up, is a special time for us to spend together. I like making us a special breakfast, and usually it’s pancakes or waffles. I made these Sweet Potato Waffles from TK member Carolina Heartstrings one morning and these were perfect for my breakfast and his dinner.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

These require just a few basic ingredients that you probably already have on hand.

The most time-consuming part may be roasting the sweet potatoes, so I suggest doing that beforehand to save some time when you make these Saturday morning. Or, see if your local store has canned sweet potatoes. Or substitute pumpkin! Either way, these are a win.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I roasted my own sweet potatoes, in small cubes in the oven until fork-tender. These are a favorite, and I like using them in my favorite breakfast: Sweet Potato Spinach Breakfast Hash.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

After roasting, mash or puree them in a food processor until smooth. Scrape down the bowl a few times if necessary.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In a mixing bowl, whisk together the dry ingredients, including the flour, baking powder, and salt.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Next, add in all those cozy spices, like the cinnamon, nutmeg and cloves. Set aside.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In another bowl, whisk the eggs.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Beat in the milk, oil and the vanilla.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Don’t forget the sweet potato!

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Now, fold the dry and wet ingredients together until just combined. The baking powder will begin to activate and you will start to see some bubbles.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Heat up your waffle iron until piping hot and spray with some nonstick spray. Pour about 1/2 cup batter, or however much your waffle iron accommodates (all models are different), and close.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Cook until baked through and golden brown. Voila! Serve immediately.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I served mine with chopped pecans on top and maple syrup. But I think this Coconut-Vanilla “Honey” Syrup from my fellow Tasty Kitchen Blog contributor Faith of Edible Mosaic would be splendid, too!

Breakfast is the most important meal of the day, and it should be totally cozy to boot! Thanks the girls at Carolina Heartstrings for sharing their recipe. Although they are no longer actively blogging, be sure to check out their TK recipe box for more recipes, like these Red Velvet Moon Pies! Have mercy!

What is your favorite weekend breakfast? Do you go all out on Saturday with pancakes? Or are you a savory breakfast fan? Tell us your favorite in the comments below, or leave a link for your fellow Tasty Kitchen friends!

 
 

Printable Recipe

Sweet Potato Waffles

See post on Carolina HeartStrings’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 6

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We are celebrating the sweet potato crop here in North Carolina with a month of delicious recipes. What better way to begin the month than with one of my favorite breakfast foods: waffles! This recipe is easy and tastes so good on a cool fall morning or when you decide to have breakfast for dinner. Drizzle maple syrup and pecans over the top and dig in!

Ingredients

  • 1-¾ cup Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Ground Nutmeg
  • 3 whole Eggs
  • 1-¾ cup Milk
  • 1 Tablespoon Sugar
  • ½ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract
  • ½ cups Sweet Potato Puree (see Directions Below)

Preparation Instructions

Note: I like to make my own sweet potato puree. Take two medium sweet potatoes, peel them and cut into chunks. Cook on medium heat until soft. Drain and put in a food processor until they are of puree consistency.

Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Beat eggs thoroughly and whisk milk, sugar, oil and vanilla into beaten eggs. Add the egg mixture to dry ingredients. Mix gently to combine. Add sweet potato puree. Mix gently. Batter will be lumpy.

Preheat your waffle iron, spray if needed. Ladle 1/2 to 3/4 cup batter into the waffle iron. Cook until the waffle is golden brown. Makes 4 to 6 waffles.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Wusthof Nakiri Knife Giveaway (Winner Announced!)

Posted by in Miscellaneous

The winner of the Wusthof Nakiri knife is:

#803 Kathy: “Cold cold and just cold!”

Congratulations, Kathy! Contact [email protected] to claim your loot. And sorry it’s so cold there. Hope this knife makes up for it!

 
Tasty Kitchen Blog Giveaway: Wusthof Classic Nakiri

 
Happy Friday, friends! Guess what? March begins this weekend, which means we’re inching our way closer to the official start of spring. Markets will be bursting with more flowers and plants and vegetables and fruit, and soon we’ll be buying bags of gardening soil and mulch instead of salt and ice melting pellets. Yay spring!

Today, because we love you, and because we were just talking about knife storage (I’ve been paying attention to all your comments and suggestions very closely), we’re giving away this gorgeous Wusthof Classic Nakiri knife to help you prep all that wonderful spring produce about to enter your kitchen. It’s Ree’s favorite knife, and it just may become yours too.

 
TO ENTER

To enter this giveaway, just answer the following question in the Comments section of this post:

“What’s the weather like where you are?”

Is it warm and toasty? Cold with a chance of snow? Chilly with the promise of sunshine? Just tell us what it feels like outside and you’re automatically entered to win the knife!

 
THE RULES

One entry per person, please. Contest ends tomorrow at noon PST.

Winners will be chosen randomly and announced this weekend.

Sponsored by Tasty Kitchen.

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Let’s Talk Knife Storage

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Knife Storage)

 
I’ve been cooking in a new kitchen for the past week now, and it’s been interesting trying to figure out where to put stuff. It’s been even more interesting remembering what I originally decided, which means I end up opening, oh, about 2 or 3 different drawers before I hit the jackpot.

One of the biggest challenges for me, storage-wise, has been where to store my knives. In my old kitchen, I had one of those slot-free knife blocks that let me insert a knife anywhere it could fit. But now my wall cabinets are a little closer to the counter, which means I can either store the block next to the wall and scrape my knuckles against the wall cabinets every time I grab a knife, or keep it away from the wall with an awkward empty space behind it. Neither option appealed to me (I happen to like my knuckles intact), so I went online in search of alternative knife storage solutions.

Who knew there were so many options to the traditional knife block? There were in-drawer blocks, some using cork, others with carved slots, magnetic strips that mount on the wall, knife blade guards, under-cabinet swiveling knife blocks … I half-expected to find a programmable Roomba-type unit that could fetch the proper knife for you from the pantry, linked to your iPhone so you can have Siri send it commands. Maybe that’s next year’s model.

So today I thought—a bit selfishly, I might add—that we can talk a bit about knife storage. Tell us:

What are your favorite tips and tricks for storing knives?

Do you have any favorite storage tools? A link to a photo somewhere with your dream knife storage setup? Any advice, or cautions against a particular method of storage? Or do you have a question that someone else might be able to answer for you? Come share below!

 

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Slow Cooker Thai Chicken

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

After our recent slow cooker chat here at the Tasty Kitchen Blog, I decided to pull my slow cooker down off the top shelf and dust it off. It really is such a workhouse in the kitchen for me, and yet I don’t utilize it enough. After a quick search on Tasty Kitchen for slow cooker recipes, I had a hard time choosing! There are so many great-looking ones out there!

My favorite kind of slow cooker recipes are those that are literally chop-and-drop. I’m not entirely against recipes that require a little browning of the meat or aromatics first, but there are days when I just don’t have the time. This Slow Cooker Thai Chicken recipe by Tasty Kitchen member Erin is a two-in-one for me: not only is it chop-and-drop, it’s also a homemade version of take-out. Anytime I see a recipe for a healthier version of take-out, I save it!

 
 
 
Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

This recipe is chock full of vegetables in a creamy coconut-peanut butter sauce that I could just slurp with a straw—it is so good! The Thai flavors come from Thai red curry paste, fish sauce, lime and cilantro. I actually didn’t use the fish sauce because I had a bad experience with it in the past (I dropped it on my kitchen floor, and the smell, well, you know). Erin tells us that it doesn’t taste fishy, but it provides savoriness and depth of flavor. I totally trust her but my husband won’t let me bring another bottle in the house yet.

In the vegetable department, you’ll need chopped butternut squash, sliced mixed peppers, onions, peas. The sauce is made up of canned light coconut milk, a touch of brown sugar, peanut butter, chicken broth, red curry paste, crushed red pepper flakes, ginger, garlic, lime and cilantro. If that sounds like all your favorite Thai flavors, you’re right!

 
 
 
Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

First, whisk together the sauce ingredients: coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic and red pepper flakes. Whisk very well to dissolve the peanut butter and curry paste. I used a natural-style peanut butter that really didn’t want to dissolve, so I had to mash it with a fork first.

 
 
 
Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

Next, stir in the chicken, squash, peppers, and onion. I used a bag of frozen sliced mixed peppers for ease.

 
 
 
Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

Stir it all together. We’re almost done!

Cover and cook on low for 6–8 hours. About 30 minutes before serving, add the peas and lime juice. When serving, top with cilantro. I served mine with hot, cooked brown rice.

 
 
 
Tasty Kitchen Blog: Slow Cooker Thai Chicken. Guest post by Christina of Dessert for Two, recipe submitted by TK member Erin of Well Plated.

Thanks, Erin, for curing my take-out craving and making it super simple, too. Visit her beautiful blog, Well Plated, for more great and healthy recipes like this!

 
 

Printable Recipe

Slow Cooker Thai Chicken

See post on Erin | Well Plated’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

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A healthy slow cooker chicken recipe made with a simple, delicious Thai peanut and coconut milk sauce. Easily adapts to whatever vegetables you have on hand. This version is loaded with creamy butternut squash, red and green bell peppers, and peas for a beautiful, wholesome dish.

Ingredients

  • 2 cans (14 Oz. Size) Light Coconut Milk
  • 1 cup Low Sodium Chicken Stock
  • ¼ cups Peanut Butter Creamy Or Crunchy
  • 3 Tablespoons Red Curry Paste
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Minced Fresh Ginger
  • 1 Tablespoon Minced Garlic
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 2 pounds Boneless Skinless Chicken Breasts, Cut Into 1 1/2 Inch Pieces
  • 3 cups Peeled And 1/2-inch Cubed Butternut Squash
  • 2 whole Red Bell Peppers, Cored And Sliced
  • 2 whole Green Bell Peppers, Cored And Sliced
  • 1 whole Yellow Onion, Thinly Sliced
  • 2 cups Frozen Peas, Thawed
  • 2 Tablespoons Lime Juice
  • ½ cups Chopped Fresh Cilantro, For Serving
  • 3 cups Prepared Brown Rice, For Serving

Preparation Instructions

In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.

Thirty minutes before you are ready to serve, stir in the peas and finish cooking. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.

 
 
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Growing up in a food-obsessed family and spending a lot of time in her Aunt Rose’s restaurant as a child, Christina was destined to be a fantastic cook. She’s a private chef during the day, but cooks for two at home. Like all of us, she has a sweet tooth that needs indulging after dinner. After becoming frustrated with the lack of recipes made for two, especially in the dessert category, she took matters into her own hands and started her blog, Dessert for Two, to share how she takes Southern classics (and a few surprises) and turns them into recipes that are perfect for just a few people. Her first cookbook is due out in February 2015.

 

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Looks Delicious! Salmon Tacos with Avocado Crema

Posted by in Looks Delicious!

I wanted to showcase a recipe that you can enjoy whatever the weather may be where you are, and I thought these Salmon Tacos with Avocado Crema from TK member Sarah would be a perfect quick and easy meal.

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Cleaning the Natural Way

Posted by in Kitchen Talk

Let's talk about cleaning! Tell us:

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Gingerbread Monkey Bread

Posted by in Baking

You can’t beat the smell of warm gingerbread, especially in the winter. It’s such a warm and cozy smell, especially fresh out of the oven.

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Let’s Talk Valentine’s Day!

Posted by in Kitchen Talk

How do you like to celebrate Valentine's Day with food? If you have special traditions, make favorite meals or treats for your kids or honey, or get treated to something yummy yourself, we'd love to hear about it!