Last week I mentioned my husband. Husband. Goodness. Even writing the word gives me little goose bumps.
Husband. I like to call him that. “Hey husband,” I like to say. I like the way he smiles when I say it. I like that way it rolls off my tongue, probably all to often in social settings as of late – sorry!
While I promised last week to tell you about my husband (there it is again), I need to tell you about his mom. About my mom. About the woman who literally brought him back into my life when we bumped into each other at a networking event. (You can read more about that here.)
She has a big heart and a passion for living life to the fullest. Is she scatterbrained at times and a tad bit messy? You betchya. So am I. It makes me feel right at home. Because Merry is a character. Heck, she has her own Harley and she rides the darn thing to work like it’s old hat.
Among the many things Merry and Richard (Garrett’s Dad – a rock star in his own right. More to come on him in a later post.) introduced me to is the beauty of champagne, waffles and sausage.
Champagne was never a big deal in the Cowles house. My parents don’t drink it. The only time I really indulged was in college when bottles of the, clearly very classy, André went on sale for $2.99.
The Judd’s don’t drink André. They don’t drink anything that resembles André. They drink elegant bubbles. It marries sweet and tart with a dryness that welcomes a buttery breakfast. It’s the stuff leisurely mornings are made of. It’s amazing. And, I will be forever grateful that they taught me the fine art of this amazing breakfast.
For my shower, Merry gave me a waffle iron. A rock star All-Clad beast of a waffle iron. It’s amazing.
I’m quite partial to Merry’s recipe. But Garrett and I have also been on a sweet potato kick and I’ve written about Merry’s recipe already. You can find it here. So I tried something a bit new. These Sweet Potato Waffles are adapted from Bon Appétit. I swapped the brown sugar for just a dash of maple syrup. And, I used 1% rather than whole milk. That’s what we had. They’re fantastic. Enjoy.
Sweet Potato Waffles
Adapted from Bon Appétit
2 cups peeled, ½ cubes red-skinned sweet potatoes
1 cup 1% milk
2 large egg yolks
2 TBS maple syrup
¼ cup unsalted butter, melted
1¾ cups all-purpose flour
1 TBS baking powder
½ tsp salt
6 large egg whites, room temperature
Nonstick vegetable spray.
Simmer sweet potatoes in water until tender (about 17 minutes). Transfer to a medium bowl and mash well. Add milk, egg yolks, maple syrup, and butter. Whisk to blend.
Preheat waffle iron. Whisk flour, baking powder and salt in a large bowl. Add potato mixture and whisk to blend.
Using an electric mixer, beat egg whites until peaks form. Add 1/3 of whites to potato mixture. Fold just to blend. Add remaining whites in 2 batches, folding just to blend.
Coat waffle iron with nonstick spray. Add enough batter (it varies by machine) to fill tray. Cook waffles until lightly brown.