Chicken & Sweet Potato Waffles!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: frozen chicken

Thighs are more flavorful and often less expensive.

Mix together 1 cup of white flour and 2 teaspoons of baking powder in a bowl.

Add 1.5 tablespoons of brown sugar, 1.5 teaspoons of nutmeg, and 0.5 teaspoons of ground cinnamon to the dry ingredients and mix well.

Bake a sweet potato at 400°F for about 1.5 hours until soft, then mash it to yield about 1 cup.

In a bowl, combine the mashed sweet potato with 1 teaspoon of vanilla extract and 1 teaspoon of vegetable oil, stirring to mix.

Add 0.5 cups of milk to the sweet potato mixture and stir, then gradually mix in the dry ingredients until combined.

Prepare the chicken wings for frying, suggesting to use chicken breasts instead for easier eating with waffles.

Fry the chicken wings until they float to the top, indicating they are done.

Prepare a glaze by combining maple syrup and butter in a pan and letting it thicken.

Preheat the waffle iron and spray it with butter.

Pour 2 tablespoons of the sweet potato waffle batter into the preheated waffle iron and cook until done.

Check the waffles for doneness and remove them from the waffle iron without spillage.

Plate the chicken and waffles, then drizzle the thickened maple syrup glaze over the top.

Garnish with smoked paprika and parsley flakes for presentation.

Use leftover waffle batter to make sweet potato biscuits by adding brown sugar and baking in a pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens