I know you’re supposed to let fresh sweet potatoes cure for a couple of months before you eat them. It allows the flavors to concentrate, the water evaporate and the sugars develop… But, this year’s Baleful Bounty produced some gargantuan sweet potatoes and I just couldn’t wait any longer to get into them..
I mean… it was huge! the size of a football – no lie!
I initially cooked up a soup-kitchen sized vat of whipped sweet potatoes… and we ate on it for several days.
But, as I found out, sweet potatoes on the ready – really isn’t as glamorous as it sounds. They don’t exactly go with everything.
I eventually portioned out a bit for now-time and packed the bulk of it away in the freezer for later Holiday uses.
My eye caught on a package of pre-cooked, pre-sauced, pre-sliced Jack Daniels BBQ brisket.
I’ll be honest, I’m 99.999% of the time completely uninterested in prepackaged foods. It just doesn’t do it for me. I like food that gets me… and I mean really gets me. Buying something that’s designed for the low end of the food chain.. eh.. I’m rarely impressed.
But since grocery day is usually a “Step Away From The Oven and no one gets hurt, Day“, a little culinary slummin’ wouldn’t kill me… I picked up a package.
You know… it ‘s not bad…. It is a little sweet for my taste as I tend to like my sauciness on the South Georgia / North Carolina side of things. (more vinegar, mustard and heat – less molasses and sugar)
And I thought about pulling out the sweet potatoes to serve up as a side.
Then that voice said… “you know, waffles would be kinda cool… you could make them with those taters”
and I did.
In a happy accident, I used a Gluten Free Mix (high rice content) and added a bit more mashed sweet potato than was probably necessary. I ended up with something more on the lines of a waffle shaped sweet potato pie – Crispy on the outside / lush and creamy on the inside.
It wasn’t what I had in mind.. but there weren’t any left on the plate, and I’m going to be making them this way from now on.
Gluten Free Sweet Potato Waffles
Makes 2 Thick Belgium Style or 4 Standard American waffles
1 Cup Gluten Free Baking Mix – if you are using regular waffle mix, add in about a tablespoon of corn starch to boost the outer crispiness
2/3 Cup Sweet Potato Puree
1 Tablespoon Oil
2 Tablespoons Water
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Salt (a Pinch or so)
|Mix together the puree, mix, egg, oil and water|
|Add the cinnamon, nutmeg and salt – mix thoroughly|
Heat the waffle iron and let the mix sit to hydrate fully
Spray both the top and bottom plates of the iron
If your maker has an idiot light, cook the waffles for a full 3 minutes after the light tells you the waffle is ready
Serve them up with the Cauliflower Gratin from the other day and some of the extra BBQ sauce instead of syrup