Whole Wheat Sweet Potato Waffles

1. Preheat the waffle iron, per manufacturer’s instructions. Also preheat the oven to “warm,” or about 170 degrees F. Set a cooling rack onto a rimmed baking sheet, and set it in the oven while it preheats.
2. In a medium bowl, whisk together milk, eggs, melted butter, canola oil, and brown sugar until combined. Set aside.
3. Add the flour, cornmeal, baking powder, and salt to a large bowl; whisking until blended. Then fold in the wet ingredients.
4. With a wooden spoon, fold in the warm, mashed sweet potatoes and stir until fully incorporated into the batter.
5. Spray the hot waffle iron with cooking spray, and ladle the batter onto the bottom plate. Cook according to manufacturer’s instructions for your waffle maker. (My particular Belgian waffle maker takes 10 minutes to reach a crispy waffle exterior.)
6. Once waffles are done to your liking, transfer them to the prepared baking sheet in the warm oven. Setting the waffles onto the cooling rack over the baking sheet will keep them from getting soggy while in the oven.
7. Continue making waffles, placing finished waffles in the warm oven, until all of the batter has been used. (My Belgian waffle has four 4 x 4-inch waffle cavities. I have enough batter to fill the plates 3 times, for a total of 12 waffles.)
8. Serve immediately.
9. Leftover waffles can be cooled, layered between sheets of waxed paper inside a freezer bag, and frozen. To reheat, pop a frozen waffle into the toaster, just like a store-bought toaster waffle.

Note: This recipe can be halved, with good results.