Sourdough Sweet Potato Waffles

So, I had a crazy idea come to my head. I made my sweet potato bread, had some sweet potato for lunch, and still had some of it left over (and it wasn't the large one I got either!). I looked in my freezer and saw my previous batch of waffles sitting there and had a crazy idea. . . Sourdough Sweet Potato Waffles!

Sadly, it takes between 12-24 hours to make good waffles. So, I mixed up the starter in my largest bowl and I'm hoping it will be big enough after the starter is ready. When I add the other ingredients, it usually instantly doubles in size. I might have to separate it into two bowls. . . .

Update: it fit in the large bowl, but just barely. The flavor was excellent. I could taste the sourness, the sweet potato gave a nice flavor too! It was also super light and airy. Remember this when dipping it out, it feels like dipping air out of the bowl in the cup it's so light!

Here's the starter:

Here's a photo of the starter after sitting on my table for 16 hours:

Here's the full batter after fluffing out with egg, baking soda, baking powder, and salt:

And finally, the finished waffles on my Winnie the Pooh waffle maker with real maple syrup on top. I love the color!

Sourdough Sweet Potato Waffles


Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 cup mashed sweet potato (skin and all)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1 1/2 cups water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Pre-Sponge:
Boil up some sweet potato, mash it peel and all, and let it cool to room temperature.

Sponge:
1) Mix the starter, puree, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.

Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!

Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.

Yield:
Approximately 20-25 waffles.