Fresh from the Kitchen: Recipes & Food Inspiration
- Cozy fall vibes, embrace warming breakfasts and game day grub, y'all.
- Make the butter pecan syrup first: toast pecans, simmer brown sugar, maple, butter, vanilla for rich flavor.
- Use sweet potato puree, buttermilk, and warming spices; cook waffles until golden brown and crisp.
- Tips: don't overmix batter, avoid stacking, keep warm at about 200°F, freeze cooled waffles with parchment for up to two months.
- Recipe by Quin Liburd of Butter Be Ready; photography by The Mindful Hapa. Tag @butterbeready, y'all.
These scratch-made Sweet Potato Waffles with Butter Pecan Syrup are quite the delicious treat for breakfast or brunch! Tender and warmly spiced waffles infused with sweet potato magic and doused in homemade butter pecan syrup. Everything about these waffles beams with comforting, rich, and warming flavors galore!
Cozy season is upon us, y’all. I don’t know about you, but I’m leaning into the fall season and looking forward to all that the season brings. Warming pots of goodness, charcuterie/grazing boards galore, game day grub, scrumptious breakfasts, and much more. I feel like this season is one that tends to go by so fast, and it’s my favorite of them all.
While many are pumpkin crazy, I love me some sweet potato magic! These sweet potato waffles with butter pecan syrup, whew, they’re so damn good!
Sweet Potato Waffles with Butter Pecan Syrup:
Crisp around the edges with an extra-tender interior, these buttermilk sweet potato waffles are quite something. They’re flavorful and full of ample warming spices that amp up their fragrance. We ain’t stopping at the waffles, I crafted a scratch-made butter pecan syrup that complements these waffles so well. The whole thing is ridiculous…in the very best way!
Ingredients Needed For This Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- For the butter pecan syrup: Pecans, brown sugar, water, maple syrup, butter, vanilla essence, and salt.
- For the sweet potato waffles: Flour, baking powder + soda, cinnamon, cardamom, nutmeg, ginger, salt, eggs, brown sugar, sweet potato puree, buttermilk, and butter.
How To Make This Recipe (In Pictures!):
(Note: please see the recipe card directly below for the complete written instructions.)
Let’s start with the butter pecan syrup so it’s ready to go when the waffles are done! 👍🏾
- First, toast the pecans. An extra step, but worth it because toasting nuts brings out even more flavor and depth. Afterward, add the remaining ingredients to a saucepan and simmer. Transfer the syrup to a dispenser or glass vessel and set aside.
Sweet Potato Waffles:
These come together so easily…
- Bring the sweet potato waffle batter together. Then grab your waffle maker and cook up the batter! Badda bing, badda boom! I make my own sweet potato puree, which is such a flex for incredible sweet potato flavor. Then drizzle the butter pecan syrup over the freshly made waffles and enjoy your life! 😛🍂
Recipe Tips + Tricks & More:
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Keeping waffles warm: If making a large batch of waffles, I recommend laying your waffles in a single layer on a large baking sheet. Then place them in the oven (right around 200°F) until ready to serve.
- Don’t stack waffles!: Stacking them right after they’ve cooked will yield soggy waffles, and I’d hate that for you. Instead, as you cook ’em up, place each waffle in a single layer on a wire rack to allow the steam to breathe/ventilate.
- Don’t over-mix the batter: Over-mixing the waffle batter will cause dense waffles. The key is to mix the batter until just combined.
Storing Your Waffles:
First, make sure the waffles have cooled. Keep your sweet potato waffles stored away inside any airtight container. I recommend keeping them inside the freezer (as opposed to the fridge) and then toasting whenever you’re ready for them. These waffles will keep for up to 2 months this way.
⇢ Pro tip: Place a piece of parchment paper in between each waffle so that they don’t stick together, and then store them in a large plastic bag.
These Sweet Potato Waffles are peak comfort food vibes, y’all. They’re incredibly flavorful, rich + indulgent, and such a special treat to enjoy with your crew! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More breakfast eats:
Description
These scratch-made Sweet Potato Waffles with Butter Pecan Syrup are quite the delicious treat for breakfast or brunch! Tender and warmly spiced waffles infused with sweet potato magic and doused in homemade butter pecan syrup. Everything about these waffles beams with comforting, rich, and warming flavors galore!
For the butter pecan syrup:
- 1 cup whole pecans
- 1 cup packed dark brown sugar
- ½ cup water
- ¾ cup pure maple syrup
- 8 tablespoons (1 stick) salted butter, cut into pats
- 1 tablespoon vanilla bean paste
- 1 teaspoon whiskey or bourbon, optional
For the sweet potato waffles:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 large eggs
- ¼ cup light or dark brown sugar
- 1 cup roasted sweet potato puree
- 1 ½ cups buttermilk
- 6 tablespoons unsalted butter, melted and lightly cooled
For the butter pecan syrup:
- Add the whole pecans into a dry saucepan and place over medium-high heat. Let the pecans toast for 3-4 minutes, stirring them every so often, until lightly browned. Then transfer the toasted pecans to a cutting board to cool down a bit.
- Reduce the heat to medium and then add the brown sugar, water, and maple syrup and stir the mixture well to combine. Let the mixture come up to a slight boil, stirring every so often, until the sugar is fully dissolved.
- Meanwhile, chop the pecans into rough pieces and then add them to the saucepan. Reduce the heat to low and continue simmering the syrup mixture for 2-3 minutes.
- Stir in the pats of butter and continue stirring until the butter fully dissolves and is well incorporated in the mixture- continue cooking for 4-5 minutes.
- Then remove the syrup from the heat and add the vanilla bean paste and whiskey/bourbon (if using) and stir well to combine. Pour the butter pecan syrup into a syrup dispenser or glass vessel and set aside until ready to use on the waffles.
For the sweet potato waffles:
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger, and salt. Whisk the dry ingredients to combine and then set aside.
- In a large bowl, whisk the eggs and brown sugar. Then add the sweet potato puree and buttermilk and whisk everything to fully combine until smooth.
- Add the dry ingredients to the wet ingredients and use a rubber spatula to fold everything together until just combined. Lastly, pour in the melted butter and fold together just until the butter incorporates within the waffle batter.
- Heat your waffle maker according to the manufacturer’s instructions. Once the waffle maker is hot, lightly spray it with nonstick spray and pour the batter in, leaving a 1-inch border as the batter will spread out.
- Cook waffles until golden brown and lightly crisp, about 3-5 minutes or more, depending on your waffle maker. Place the cooked waffles onto a wire rack, in a single layer, and repeat the process until all waffle batter is cooked.
- Serve sweet potato waffles immediately with softened butter and butter pecan syrup. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: The Mindful Hapa
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