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Sweet Potato and Bacon Infused Waffles

Chef Charlie with the DoubleTree by Hilton shows Bethany Crouch how to make buttermilk waffles infused with sweet potatoes and bacon topped with maple whipped cream.

RECIPE: Buttermilk Waffles Infused with Sweet Potatoes and Bacon Topped With Maple Whipped Cream
Prep Time-10 minutes
Serves 4 persons

Ingredients:
8 bacon slices high quality thick cut smoked bacon, roughly chopped
cup mashed sweet potatoes
4 large eggs
1 3/4 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
teaspoon salt
2 cups buttermilk
cup melted butter
1 tablespoon brown sugar
Maple whipped cream (see recipe)

Directions:
-Cook the bacon in a heavy skillet until crisp
-Transfer bacon to paper towel on plate and let cool, roughly chop then set aside
-Prepare and heat a waffle iron. Preheat the oven to 175 degrees
-Break the eggs into a medium bowl and beat vigorously with a whisk until smooth
-Fold the mashed sweet potatoes, chopped bacon, buttermilk and the butter into the egg mixture and set aside
-Put the flour, salt, baking powder, baking soda and brown sugar into a small bowl and stir with a fork until blended
-Add the flour mixture to the sweet potato mixture and stir briefly, just enough to moisten the flour. Do not over mix
-Cook the waffles on the waffle iron until lightly browned but not too crisp, about 3 minutes. -Transfer waffles to the warm oven as you cook the remaining waffles
-Drizzle with maple syrup. Top with maple whipped cream.

RECIPE: Maple Whipped Cream
Ingredients:
1 cup heavy whipping cream
1 tablespoon brown sugar
2 tablespoons real maple syrup
Directions:
-In a mixing bowl, whisk heavy whipping cream with the brown sugar until it forms medium peaks
-Fold in the maple syrup. Place a large dollop on each serving of the waffles.


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