I. H. V. Monday: Cheese-Herb-Sweet Potato Waffles
"Life expectancy would grow by leaps & bounds if green vegetables smelled as good as bacon."~Doug Larson
On a normal day I do not consider root vegetables true vegetables. They are starches, which makes them tasty! But today sweet potato will have to suffice as our Monday veggie (I will lecture on the difference between sweet potatoes and yams another day). With the savory waffle craze sweeping the country I thought I'd try my hand at creating a new recipe. An enormous sweet potato (you could also substitute yam) sat lonely on my butcher block amid cherry tomatoes and garlic, just begging to be useful. So into the oven it went, roasting at 375 degrees for about an hour and a half, and it occurred to me that the herbs and cheese in the refrigerator would combine nicely into something a little more unique than a typical Sunday evening roast. I topped the finished waffles with a bit of salsa, but sour cream, herbed butter, meat, or herbed salad would be very nice as well. You could also use the waffles as the base for grilled cheese sandwiches, perhaps with some basil and a bit of tomato.
Cheese-Herb-Sweet Potato Waffles
Make about 10-12 waffles
2 1/4 cups flour
4 teaspoons baking powder
Large handful fresh herbs such as parsley, basil, tarragon, cilantro, chives, dill (whatever you have on hand in any combination you like)
1 teaspoon garlic powder
2 tablespoons sugar
1 teaspoon salt
2 cups buttermilk
1 cup mashed sweet potato
4 eggs, separated
1 1/2 cup shredded cheese (use whatever you have on hand)
1/4 cup olive oil
In medium bowl sift together flour, baking powder, garlic, sugar, and salt; stir in herbs. In larger bowl whisk together milk, potato, egg yolks, and cheese. Add dry ingredients to wet until just combined; do not overmix. Beat egg whites until soft peaks form; fold into batter. Stir in olive oil.
Preheat waffle iron and pour 3/4 cup batter onto griddle; cook until golden brown and crisp, about 5 minutes.