I hosted Thanksgiving dinner at my home for the first time this year. For the past eight years I’ve spent this day at my friend’s homes – where the hospitality was at its highest, the tastiest mix of traditional Trinidadian & American dishes was on show and a genuine togetherness amongst family was present. But this time around I wanted to show love and appreciation for some of my good friends and family.
Like most, I planned early: reading recipes, inviting family, friends, shopping for deals, DIY tablescape ideas and fixating on menu options – all the shit I LOVE doing. You wouldn’t believe all this fuss was for six people. Needless to say Thanksgiving dinner was a complete success!
Like most, after the day of feasting I asked myself ‘what the hell do I do with the leftovers?’ I generously gave food to my friends to enjoy once more, but was left with lots of food and dessert – no complaints though.
This morning I turned a homemade sweet potato pie into sweet potato waffles. Drizzled with either warm maple syrup or honey and topped with a couple slices of turkey, it’s an easy innovative way to recreate a dish using your Thanksgiving leftovers. The below recipe comfortably serves two people but you can go ahead and freeze half the batch for another day. I hope you enjoy your Thanksgiving holiday and these sweet potato waffles.
2 cups sweet potato pie filling
1 ¼ cups whole milk
1 egg, lightly beaten
2 Tbsp. melted butter
1 ½ cups all purpose flour
1 ½ Tbsp. sugar
1 ½ Tbsp. baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
1/8 teaspoon ground cloves
Preheat a waffle iron according to manufacturer’s instructions.
Stir sweet potato pie filling, milk, egg, and butter together in a bowl. Whisk flour, sugar, baking powder, cinnamon, nutmeg and cloves together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
Pour syrup over cooked waffles.