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This recipe for SWEET POTATO WAFFLES, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 31, 2007


2 1/4 Cups peeled and diced sweet potatoes
1 1/2 Cups light soy milk
3 Egg whites
1 Tablespoon canola oil
1 Cup all - purpose flour
1 Cup whole wheat flour
1 Tablespoon baking powder
1/2 Cup maple syrup
Raspberries and figs (optional)

1. Steam the sweet potatoes for 10 minutes, or until very soft. Transfer to a large bowl, and mash well. Beat in the milk, egg whites, and oil until smooth.
2. In a small bowl, whisk together the all - purpose flour, whole wheat flour, and baking powder. Pour over the liquid ingredients, and stir until smooth.
3. Heat a waffle iron, and llightly brush the grids with oil. For each waffle, pour in about 1/2 cup of batter, and spread it over the grids. Bake according to the manufactures's directions.
4. Serve the waffles with the syrup, and top with raspberries and figs, if using.

Makes 8 servings
Per serving: 220 cal, 6 g pro, 44 g carb, 3 g fat, o g sat fat, 0 mg chol, 3 g fiber, 230 mg sodium
Diet Exchanges: ) fruit, 0 vegetable, 1/2 milk, 1/2 fat, 2 1/2 carb, 1/2 meat




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