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Grilled Turkey Meatball Gyros

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

It’s only a little embarrassing when you find yourself going to the same restaurant every Friday night, the guys behind the counter greeting you by name with your order memorized. Beef and lamb gyros with rice and hummus with a baklava for dessert, of course! But I realized I needed to take a break from take-out and try my hand at making my own gyros. Then I found Julie’s recipe for Grilled Lamb Meatball Gyros! It was fate, and I know you will revel in these as much as I did.

The ingredients list may seem long, but don’t let that deter you. If you want to substitute pre-made tzatziki sauce and pre-made pesto, I understand, but making it from scratch is pretty simple and will really elevate these gyros to a whole new level.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

For the tzatziki, gather plain Greek yogurt, sour cream, mayo, lemon, garlic, dill, sugar, cucumber, and salt and pepper.

Note: Julie says you can use either sour cream or coconut milk, and promises that the coconut milk version is amazing. I went the sour cream route, but do give the coconut milk version a try sometime!

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

One of the best things about homemade tzatziki is that it’s a one-dish treat—simply combine all of the ingredients in a food processor and puree until smooth.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Scrape down the sides once through the blending process to make sure it’s all blended evenly. Place it in the fridge until it’s ready for use.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Next, gather all your ingredients for the mint pesto, including mint, spinach, nuts (I used walnuts), garlic, lemon and salt and pepper.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Just like the tzatziki, combine all of the ingredients in a food processor and pulse to combine. Check the seasoning to suit your taste and add a little more salt and pepper if needed. Make sure it works for you!

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Set pesto aside to until gyros are ready.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Now, preheat your grill to medium high heat and prepare all your ingredients for the meatballs. My store didn’t have lamb, so I used ground turkey instead. Don’t forget your Dijon, onion, more garlic (because you know that’s never a bad thing!), egg, breadcrumbs, ground coriander, cumin, ground cinnamon, and pepper. Grab the cooking spray too!

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

In a bowl, combine the ground turkey, egg, breadcrumbs, cumin, and all the remaining ingredients into the bowl. Use your hands if you’re feeling daring, or a spatula.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

I used a large cookie scoop to form the meatballs to keep them uniform in size. Just scoop and roll.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

Then, onto the grill they go! Let them grill uninterrupted, until they released naturally from the grill to turn. Don’t force them to turn or they will fall apart. Grill until they reach safe cooking temperature, about 165ºF for ground turkey. Remove from the grill.

 
 
 
Tasty Kitchen Blog: Grilled Turkey Meatball Gyros. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julie of The Gourmet RD.

To assemble these beauties, split the pitas and add a couple of meatballs inside, pouring the pesto and tzatziki over the top. Don’t forget the additional chopped up cucumber and feta! Devour these immediately. Then toss out that take-out menu because you won’t be needing it again any time soon!

Thanks for sharing your recipe, Julie! If you need more inspired creations, check out Julie’s TK recipe box.

What is your favorite take-out fake-out? Leave a comment below, or share a link for all to see!

 
 

Printable Recipe

Grilled Lamb Meatball Gyros

See post on Julie Andrews’s site!
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Servings: 4

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Grilled lamb meatball gyros with mint pesto and coconut milk tzatziki.

Ingredients

  • FOR THE TZATZIKI SAUCE:
  • 6 ounces, fluid Plain Greek Yogurt
  • ¼ cups Unsweetened Coconut Milk Or Sour Cream
  • 2 Tablespoons Mayonnaise
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice
  • 2 cloves Garlic
  • 2 teaspoons Fresh Dill
  • 1-½ teaspoon Granulated Sugar
  • 1 dash Coarse Salt And Ground Black Pepper
  • ½ whole English Cucumber, Diced
  • FOR THE MINT PESTO:
  • 2 cups Fresh Mint Leaves
  • 1 cup Fresh Spinach
  • ¼ cups Unsalted Nuts {almonds Or Walnuts}
  • 2 cloves Garlic
  • ½  Lemon, Zest And Juice
  • Dash Coarse Salt And Ground Black Pepper
  • ¼ cups Extra Virgin Olive Oil
  • FOR THE MEATBALLS:
  • 1 pound Ground Lamb (or Chicken If Preferred)
  • 1 teaspoon Dijon Mustard
  • ½ whole Yellow Onion-finely Minced
  • 2 cloves Garlic, Finely Minced (or Sub 2 Teaspoons Garlic Powder For The 2 Cloves)
  • 1 whole Large Egg
  • ½ cups Breadcrumbs
  • 1 teaspoon Ground Coriander
  • 1 Tablespoon Ground Cumin
  • ½ teaspoons Coarse Salt
  • ¼ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Black Pepper
  • Cooking Spray
  • FOR THE ASSEMBLY:
  • 4 whole Whole Grain Pitas
  • ½ whole English Cucumber, Diced Or Sliced
  • ½ cups Crumbled Feta Cheese
  • Fresh Cilantro Leaves, For Garnish

Preparation Instructions

1. For the tzatziki sauce: Combine all of the tzatziki ingredients (yogurt through sugar) in a food processor. Season with a dash of salt and black pepper; pulse until smooth. Taste and adjust seasoning, if necessary. Add diced cucumber and fold with a spatula. Spoon into a bowl and refrigerate. Rinse food processor with water.
2. For the mint pesto: Combine ingredients (mint through lemon) in a food processor and add a dash of salt and pepper. Pulse while drizzling olive oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.
3. Preheat a grill to medium high heat. In a bowl, combine all the meatball ingredients (except cooking spray). Work with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate. Brush meatballs with canola oil or spritz with cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.
4. To serve, place meatballs in toasted or grilled pita bread. Drizzle with tzatziki and mint pesto and top with cucumbers, feta and fresh cilantro leaves.

 
 
_______________________________________

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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Sopapilla Cheesecake Bars

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Just like the fortune cookie at the end of my Chinese take-out, the sopapilla at the end of the night out at my husband’s and my favorite Mexican restaurant is what I look forward to most. That little bit of sweet and crunchy just seals the deal. Okay, fine, I like the margaritas too. And the chip basket. And the cheesy enchilada. Fine, it’s all amazing, but you can’t deny the absolute crave-ability of those little crunchy sopapillas. And making them into Sopapilla Cheesecake Squares? Are you kidding me? Signed, sealed, delivered, I’m yours!

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Talk about the easiest recipe ever! Jennifer says bring with you two packages of cream cheese, some sugar, vanilla extract, refrigerated crescent rolls, and a little cinnamon, butter, and honey.

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Preheat your oven to 350 degrees. Spray the bottom of a 13×9 inch pan with nonstick spray. Roll out one of the two crescent dough rolls out into the pan. Gently press the seams together so they all adhere.

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Next, whisk together the cream cheese, 1 cup of sugar, and the vanilla until smooth. Spread the mix onto the crescent rolls in the bottom of the pan. And there’s a lot to go in there. Yum!

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Place the other unrolled crescent dough on top of the cream cheese spread.

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

In a small bowl, mix together the butter, remaining sugar, and cinnamon until you have a smooth cream.

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

Next, spread that cinnamon sugar deliciousness right on top of the unrolled crescents. Spread it evenly over the top and don’t miss any spots. That would be a tragedy.

Bake for about 30 minutes and let them cool completely before cutting into squares. Top with drizzled honey just before you serve these delights.

 
 
 
Tasty Kitchen Blog: Sopapilla Cheesecake Squares. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jennifer of In Jen's Kitchen.

These will be a crowd-pleaser at your next BBQ or summer family reunion. I bet they would be the first thing from the dessert table to disappear. Make them soon and find out!

If you need more summer inspiration, try this Seared Salmon with Browned Butter Lime Sauce, also from Jennifer’s blog In Jen’s Kitchen. And be sure to stop by her TK recipe box for more delicious creations!

What are your favorite summer crowd pleasing desserts? Leave a comment below, or share a link to your Tasty Kitchen recipes for all to see!

 
 

Printable Recipe

Sopapilla Cheesecake Squares

See post on Jennifer Kimbrell’s site!
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Servings: 12

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Creamy cheesecake sandwiched in between flaky layers of crescent dough, smothered with a dreamy cinnamon sugar butter and drizzled with honey while it’s warm.

Ingredients

  • 2 packages (8 Oz. Size) Cream Cheese, Room Temperature
  • 1-¾ cup White Sugar, Divided
  • 1 teaspoon Vanilla Extract
  • 2 cans (8 Oz. Size) Refrigerated Crescent Rolls
  • ½ cups Butter, Softened
  • 1 teaspoon Ground Cinnamon
  • ¼ cups Honey

Preparation Instructions

1. Preheat oven to 350 F. Spray a 9×13″ baking dish with cooking spray.

2. In a mixing bowl using an electric mixer, beat the cream cheese with 1 cup of sugar and the vanilla extract until smooth. Set aside.

3. Unroll 1 can of crescent dough and place dough into the bottom of the 9×13″ pan (I just press the seams together). Evenly spread the cream cheese mixture over the crescent dough. Unroll the other can of crescent dough, press the seams together, then place it on top of the cream cheese layer.

4. Stir together the remaining 3/4 cup sugar, butter and cinnamon. Dollop the mixture all over the top of the crescent dough.

5. Bake in the preheated oven until the crescent dough has puffed and it is golden brown, about 30 minutes. Remove from the oven and drizzle with honey (just drizzle straight from the bottle and eyeball the amount). Cool completely before cutting into 12 squares. Enjoy!

Note: I usually keep these refrigerated, but store them however you prefer.

Recipe adapted from From Allrecipes.com, Sopapilla Cheesecake Pie.

 
 
_______________________________________

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.

 
 

Profile photo of Megan {Country Cleaver}

Greek Stuffed Peppers with Feta and Spinach

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

If you’re like me and want to feed your family fun, new dishes worth raving about, you come here to Tasty Kitchen for inspiration. And even more so when you’re trying to find recipes that are healthy! I’ve found so many wonderful, healthy creations to make in my own kitchen. This one from Jen for Greek Stuffed Peppers with Feta & Spinach was perfection. It’s packed with whole grains, vegetables, and even a little cheese so you don’t feel like you’re left wanting. So if you are looking for a Meatless Monday meal, or just to incorporate more vegetables into your routine, these are a sure-fire hit.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Stuffed peppers are always great for weeknight meals. For these, round up bell peppers, farro (or its cousin barley), onion, canned tomatoes, olive oil, garlic, vegetable or chicken broth, spinach, and crumbled feta cheese.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

And whoops, don’t forget the spinach! I used a package of frozen chopped spinach and thawed it in my microwave according to the package directions. After the spinach is thawed, be sure to squeeze it out well to get rid of any extra water. The extra water will just make the pepper filling soggy, and no one wants that!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Preheat your oven to 350ºF. Next, prepare your bell peppers. Slice the peppers in half and remove the inner seeds and the white pith. Place them on a baking sheet and brush with a little olive oil.

Place them into the oven and bake until fork-tender, about 20 minutes.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

While the peppers are in the oven, move on to chopping the onion. Chop it into fine pieces.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

In a sauté pan over medium heat, add in a little olive oil and heat until glistening. Saute the onions until they are soft and just starting to turn translucent. Then add in the garlic and sauté until just fragrant, about 1 minute.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Next, add the broth. I used chicken broth because that it what I had on hand. But to make this truly vegetarian, be sure to use vegetable broth.

This concentrated chicken broth bottle was a neato find at my grocery store. It only requires 2 teaspoons of concentrate, and 2 cups of water to make chicken broth. It’s handy so I don’t have lots of half-opened containers of broth in my fridge. My husband is very thankful for this discovery!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the broth is added in, the tomatoes are next.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Along with the farro! Farro and barley are whole grain cousins, so use either one for this recipe.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Add in the remaining spices and bring the whole mixture up to a simmer. Cover and let it do its thing until the moisture is absorbed and the farro is soft.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the farro is done, it’s time to add in the spinach. Fold it in until it’s mixed evenly.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Then it’s time for the pine nuts!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

For the finishing touch, add in half of the crumbled feta and fold in to combine.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Fill each roasted bell pepper with a healthy dollop of the farro vegetable mixture and crumble the remaining feta on top. Serve immediately.

I had so many of these left over that I ended up eating them for lunch the next day and they tasted incredible. Take them to lunch for a twist on a cold salad. If you need more healthy inspiration, check out these Coconut Vegan Pancakes!

Thanks for sharing your recipe, Jen! Be sure to stop by Jen’s blog, The Scrumptious Pumpkin, and her TK recipe box for more delicious creations.

Do you incorporate a meatless meal into your weekly routine? What is your favorite meatless meal? Leave a link to your favorite or shout it out in the comments for me and your Tasty Kitchen friends to find!

 
 

Printable Recipe

Greek Stuffed Peppers with Feta & Spinach

See post on The Scrumptious Pumpkin’s site!
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Servings: 6

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A healthy meatless meal idea! Greek-inspired stuffed peppers, richly flavored with spinach, tomatoes, pine nuts and feta!

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1  Small Onion, Diced
  • 13 ounces, weight Chopped Tomatoes (or Diced Tomatoes)
  • 2-½ cups Vegetable Broth
  • 2-½ teaspoons Dried Oregano
  • 1 cup Farro
  • ¼ cups Pine Nuts
  • 3  Large Orange Or Yellow Bell Peppers, Halved Stem-to-base, Seeds Removed
  • 1-½ cup Frozen Chopped Spinach
  • ⅔ cups Crumbled Feta Cheese
  • Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 4-5 minutes. Add the tomatoes, broth, oregano, and farro. Bring to a boil, then reduce heat to a light simmer. Cook, partially covered, until farro is tender, about 30 minutes.

Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden. Watch carefully because they burn quickly! Set toasted pine nuts aside.

Increase oven heat to 400 F.

Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and pepper. Bake in the oven until tender, about 20-25 minutes.

Meanwhile, measure out the frozen chopped spinach and place it in a heat-safe container. Microwave for 30 seconds at a time until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing it dry, until all excess water is drained from the spinach.

When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach. Add feta and stir until well combined. Season to taste with salt and pepper.

Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture. Serve.

 
 
_______________________________________

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.

 
 

Profile photo of Megan {Country Cleaver}

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!
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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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