Make these Sweet Potato Waffles with Fried Egg, Bacon, and Spring Onions for breakfast, lunch, or dinner! Great way to use up leftover sweet potatoes.
breakfast for dinner. When my son was little we used to call it Reverse Day!
Waffles for dinner let the day end in a particularly cozy way. They’re relatively quick to make from scratch and change eating routines in unexpected ways.
Speaking of festive, these sweet potato waffles would be a great choice for serving a house full of guests on a holiday weekend. They really are good any time of the day – breakfast, brunch, lunch or dinner. No matter how much we feast, we still need to eat the next day!
If you have leftover sweet potatoes in the fridge, mash them up and use them in this waffle batter. And if you don’t have leftovers, it’s still worth baking a sweet potato just so you can make those waffles.
The fried egg on top isn’t mandatory, but it makes this a more substantial meal.
My method of making a fried egg, sunny side up, is to cover and cook over low heat for about two minutes. When all but a thin border of the whites around the yolk is opaque, cover the pan again, remove from the heat and, with the lid closed, allow the pan’s residual heat to cook the egg for about 30 seconds.
But don’t wait for a special occasion to make these waffles. Make them now!
Sweet potato waffles with fried egg, bacon and spring onions
Leftover sweet potatoes are perfect for this recipe. Simply mash with a fork and measure out the amount needed for this recipe.
If you don’t have leftovers, roast a whole sweet potato using this method: prick all over with a fork, place on a foil-lined baking sheet, and roast at 350°F for 45 to 60 minutes, until very tender.
ingredients
- For the waffles:
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12 ounces of bacon
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1 cup (140 g) flour
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6 tablespoons (103 g) cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 large eggs
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3/4 cup mashed sweet potatoes (see recipe note)
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1 1/2 cups buttermilk
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2 tablespoons melted butter
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3 spring onions, thinly sliced
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Cooking spray or vegetable oil (for the waffle iron)
- For the fried eggs:
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1 tablespoon unsalted butter
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4 or more large eggs (at least one per person)
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Honey, for drizzling
method
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Cook bacon:
In a large skillet over medium-high heat, fry the bacon until brown and crispy. Drain on kitchen paper. Break each slice into a few pieces (big chunks or crumbles, whichever you like!).
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Heat waffle iron:
Preheat the waffle maker to piping hot when ready to make your first batch of waffles. Also, place a baking sheet in the oven and turn the oven down to the lowest temperature to keep the finished waffles warm before serving.
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Mix the dry ingredients:
Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a bowl until combined.
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Separate the eggs and beat the egg whites:
Separate the yolks and whites into separate bowls. Using an electric mixer, beat the egg whites until soft peaks form. Put aside.
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Prepare the dough:
In a large bowl, whisk together the egg yolks, mashed sweet potatoes, buttermilk, and melted butter until smooth. Add the dry ingredients and stir until combined. Gently fold in the egg white. Stir in the spring onions, reserving some for sprinkling.
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Cook waffles:
Brush or spray the waffle iron with vegetable oil. Scoop the batter into the waffle iron – the amount will depend on the size of your waffle iron; Use enough to fill the mold. Top with a few pieces of bacon and close the lid.
Bake the waffles until brown and crispy. Repeat until all of the batter is used up. Keep the finished waffles warm in the oven while you prepare the eggs.
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fry eggs:
In a pan over low heat melt the butter. Swirl the pan to coat the bottom. Crack the eggs into the pan and cover the pan.
Cook 2 minutes, or until all but a thin border of egg white around each yolk is opaque. Remove the pan from the heat, cover and let sit for about 30 seconds to finish cooking.
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Serve waffles:
Drizzle some honey on each waffle and top with a fried egg.
