Sweet Potato Waffles with Whipped Cream and Berry Compote

Prep Time icon
Ready in 30 minutes
Prep difficulty icon
Complexity: Slight Challenge
Number of Servings Icon
Serves 4 People
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Why is it that mini food is just more fun to eat? Whether you make these waffles small or large, they’re a low sugar way to add a tasty new twist to the breakfast table.

Sweet Potato Waffles with Whipped Cream and Berry Compote
Serves: 10 to 12 mini waffles or 4 large waffles
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 3 eggs, separated
  • ¾ cup 2% milk
  • 1 pouch Honest Earth® Sweet Potatoes
  • 2 Tbsp vegetable oil, and extra for brushing on the waffle iron
  • Whipped cream
Berry Compote
  • 1 cup each, raspberries, blackberries, blueberries
  • 2-3 Tbsp granulated sugar
  • Dash of lemon zest or juice
  1. In a medium bowl whisk together the flour, baking powder and salt.
  2. In another bowl, add the egg yolks (reserving the whites), the milk, sweet potatoes and oil. Blend together until smooth.
  3. Add the flour mixture to the egg and milk mixture and blend together until no clumps remain.
  4. Whip the reserved egg whites in a separate bowl until stiff peaks form. Fold egg whites gently into the batter.
  5. Preheat waffle iron to medium heat. With a pastry brush, oil the waffle iron then add batter and cook until waffle removes easily.
  6. Top with berry compote and whipped cream.
Berry Compote
  1. Wash berries. Drain, but do not dry.
  2. Warm in a small saucepan over medium-low heat or, place into a microwave-safe bowl.
  3. Add sugar and lemon zest or juice.
  4. Cook on stovetop or cover and microwave until the berries have broken down a bit and the juice is at a low simmer. Serve warm.


Mix It Up!

Substitute other great products for endless flavor combinations!

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