Not the waffle. The waffle is just sweet sweet. Bittersweet is our final — the 30th of 30 — 30 Waffles in 30 Days recipe.
This one is inspired by the fact that I have this can of yams in my cupboard that seems to be in the way every time I go for the cereal or almond butter. It’s like a clown doll in the closet: every time you turn around, it’s there, and it’s staring at you, and no matter where you move it to so you can avoid unnecessary encounters, it seems to move right back to where it wants to be the moment your back is turned. So I guess this recipe owes equal credit to the can of yams and the movie “Poltergeist”…
Funny thing is, I made this from fresh sweet potato, because as much as I mock and deride, I actually prepare yams often enough that I like having that can on hand for when my family and friends say, “we know it’s April but we really want Thanksgiving dinner tonight.” So I feel I should always be prepared to accommodate request such as this, as well the frequent and proverbial wild hare up my ass to make sweet potato muffins, pancakes, or biscuits (which I promise we will cover in cocktail foods soon, because if you’ve never had them, sweet potato biscuits with sugar-baked ham are reason enough to throw a party).
About the mashed sweet potato: either open your clown can, mash them up, and use as directed. Or cut a medium sweet potato (don’t bother to peel it), into chunks, cover with water in a saucepan, and boil for 10-15 minutes until tender. Remove from heat, let cool in the pot and the water, and when cool enough to handle simply pull the skins off, place in a bowl, and mash by hand with a fork or masher, or with a hand blender.
Oh, and for the record, I really fucking love clowns.
Waffle Iron Setting/Cook Time: MEDIUM HIGH
1/2 Cup mashed sweet potato (THE RECIPE CALLS FOR 1 CUP TOTAL)
1/2 Cup milk
1 Cup Bisquick
1/4 Cup brown sugar
1/2 tsp. Pumpkin pie spice (or an equal amount of ginger, cinnamon, nutmeg, allspice, and or clove, to taste)
1/4 tsp. Salt
2 Tbsp. flour
1/4 Cup brown sugar
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 Tbsp. butter
1/2 Cup mashed sweet potato (yes, the OTHER half of the full cup)
1/2 Cup brown sugar
1 Tbsp. Butter
Dash of salt
Marshmallow Fluff, for garnish.
Combine 1/2 Cup of sweet potato, egg and milk. In a separate bowl, mix the baking mix, brown sugar, salt and spice to combine; add wet ingredients and stir until mixed well. Set batter aside.
In a separate bowl, combine flour, sugar, salt, cinnamon and butter until crumbly. Pack firmly, and transfer to a small hot skillet or sautee pan over medium heat. Pan-bake the crumb topping until it loosens and starts crisping, breaking into crumbs as you go. Remove from heat and transfer to a small bowl or plate to cool.
To make sweet potato jam, place remaining sweet potato, brown sugar, butter and salt in skillet, and cook, stirring frequently, until mixture boils. Cook one additional minute stirring constantly, and remove from heat.
Grease waffle iron with nonstick cooking spray and spoon waffle batter onto griddle, leaving room for spread. Cook to golden brown, and remove to individual serving plates.
Spread each waffle with Marshmallow Fluff (or see garnish note, below); spoon sweet potato jam over marshmallow, and sprinkle generously with crumb topping.
As an alternate to the fluff, you can top the waffle with miniature marshmallows and microwave to melt slightly; or if the jam is still piping hot, you can spoon it generously right over the minis and let it do the little bit it can do to help them melt.
High Altitude Directions: Follow recipe as written, but don’t look down or you may get dizzy.
Dan Quayle Directions: Follow recipe as written, adding an “e” to the end of every reference to “potato”.