Sweet Potato and Bacon Infused Waffles

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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

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)

-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
1 cup heavy whipping cream
1 tablespoon brown sugar
2 tablespoons real maple syrup
-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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