Saturday, October 28, 2006

Vegan Sweet Potato/Yam Waffle with Toasted Pecan

Fall weather is here: cold in the morning and night, warm 77 F during the day, a typical Southern California fall weather. This kind of weather makes me want to eat pumpkin something. I just received the new Vegan Feast newsletter from Bryanna and saw her recipe of Vegan Pumpkin Tunnel Cake. Looks yummy! I really wanted to make it but my body was not up to it. I just came back from a business trip to Las Vegas for 3 days and didn't have time to go to the market to buy all the ingredients for it. I thought I had enough pumpkin in the freezer (left over from making pumpkin something in the past) but it turned out that it was not enough to make the cake.

This morning I thought about making Pumpkin Waffle to use that little bit pumpkin I defrosted. I made this waffle from a recipe from Vegan With a Vengeance cookbook before and it was really good. It turned out that the recipe asked for a whole can (15 oz.) pureed pumpkin. Yaik! No pumpkin waffle either. What to do? What to do? Then, I saw my kitchen basket full of sweet potatoes/yam (you know, the orange kind). This will do! I saw Rachel Ray's $40 A Day show last night and she was eating Sweet Potato Pancake with Toasted Pecan butter in Charleston. I surely could make waffles out of those potatoes I thought.

I microwaved 3 small sweet potatoes (about 15 oz) until they were soft (pierce with forks first otherwise they may explode). I changed the Pumpkin Waffle recipe (less oil and use whole wheat pastry flour, etc.) ...and.... Voila! Sweet potato Waffle was born. DH was surprised that I didn't make Pumpkin Tunnel Cake as I said, nor Pumpkin Waffle as planned, and was served Sweet Potato Waffles. He will never know what he is going to get, will he?

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No pumpkin after all but this waffle turned out to be very very good. It was spiced with pumpkin pie spices (I love those spices) and sweetened a little bit with brown sugar. My kitchen smelled wonderful and spicy while the waffle was cooking and the smell lasted the whole day (didn't need to light a pumpkin spice candle). I also prepared the Toasted Pecan 'Butter' (Earth Balance) and served the waffle with this yummy 'butter', pure maple syrup and Soyatoo! (from last blog). It was soooo good I had 2 large waffles (a no no according my WW leader), I couldn't help it. :-)

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Vegan Sweet Potato/Yam Waffle with Toasted Pecans
Makes 6 large waffles (my waffle maker is the 7-inches Villaware, round)

1 cup whole wheat pastry flour
1 1/2 cup all purpose flour or unbleached flour
Note: you may use 2 1/2 cups all purpose flour instead of part pastry flour and part all purpose
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 1/4 to 2 1/2 cup soy milk (depending how thick your pureed sweet potatoes)
15 oz pureed cooked sweet potato/yam or 3 small sweet potato (about 15 oz)
1/4 cup oil
1/3 cup brown sugar
2 teaspoon vanilla extract
15 pecan halves

1/4 cup Earth Balance

Pure maple syrup

  1. If using fresh sweet potatoes: Pierce potatoes with a fork, microwave for 6-7 minutes or until soft. Let it cool. Peel and puree with a potato masher. Otherwise, the easy way is open the can.
  2. Toast pecan halves on a dry frying pan, turning them and watch them until they are very toasty and brown. Chop them with a knife. Mix 2 tablespoons of chopped pecan with the 1/4 cup Earth Balance.
  3. Preheat your electric waffle maker.
  4. Measure and sift dry ingredients into a medium bowl. Add the remaining chopped pecan to the dry ingredients and mix well.
  5. Mix 2 cups soy milk, mashed sweet potatoes or canned sweet potatoes, oil, brown sugar, and vanilla extract in a bowl. Use an immersion blender or a hand mixer, beat or mix the liquid ingredients and mashed potato until smooth.
  6. Combine the liquid mixture and dry ingredients together until well mix. The batter should be thick like muffin butter. If it is too thick add more soy milk.
  7. Spray the hot waffle iron with canola oil spray bottle, Pour about 2/3 cup of waffle batter and set a timer for 6 minutes for each waffle or following the instructions of your waffle maker. You may need to use the oil spray for each waffle. For a very crispy waflle set the timer to 8 minutes. Serve it warm with toasted pecan 'butter' and pure maple syrup. Top with Soyatoo, if desired.

Note to Gaia:

About Soyatoo!, I didn't have a problem with the can as you said. Did you turn the can totally upside down when using it? DH told me that if using the can in an angle it may not work as properly as if it is vertically upside down.


julie hasson said...

Wow Debbie, these look great!! I'll have to give them a try with sweet potatoes/yams.

We missed you at dinner last night. You might have to reconsider the Pacific Northwest : )


Anonymous said...

OHH we have made the vwav pumkin waffles and they where very very very good! bravo for me a creative cook and working w/ what you got on hand..
take care

Bryanna Clark Grogan said...

Lookin' good! Gotta try these! I got some Soyatoo when i was in Portland-- yum! It is coming to Canada next year! See:
(Also has the North American distributor).

Shalimar said...

Dear Spice Island Vegan,

I tried the Indonesian Coffee Flan easy...set up like jello never could! I felt so successful and it is very tasty! Thanks for your blog and veganism.

spiceislandvegan said...

Thanks Anne!

maybelles mom said...

made this recipe last night, and my family enjoyed it. thanks.

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