Sweet Potato Waffles (4 servings) 2 medium sweet potatoes 1 and 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 Tablespoon baking powder 1/2 teaspoon salt (omit if using salted butter) 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 6 egg whites 1 cup low-fat milk 1 large egg - beaten 1/4 cup brown sugar - packed 1/4 cup butter - melted 2 teaspoons freshly grated orange or lemon zest Prick the sweet potatoes several times with a fork. Microwave on high for 6 to 10 minutes until very tender and a knife goes through them with very little ease. Allow them to cool at least 10 minutes for further handling. Cut each sweet potato in half and spoon the flesh of each into a large bowl. (This should yield between 1 cup and 1 and 1/2 cups sweet potato.) Discard skins. Mash the sweet potato up with a fork. To the sweet potatoes, add the milk, beaten egg, brown sugar, melted butter and orange zest. Stir well to combine. In a separate large bowl, sift together the flours, baking powder, salt, cinnamon and nutmeg. Add the sweet potato mixture to the dry ingredients and stir until just combined and moistened. In a large glass or metal bowl, beat the egg whites with an electric beater until stiff peaks form. Gently, fold the egg whites into the batter. Cook according to the directions for your particular waffle maker. These waffles will generally take about 5 minutes to cook. Sweet potatoes give these waffles a hearty texture and a unique, home-style flavor. This is a good use for leftover sweet potatoes. Mr Breakfast would like to thank Angela for this recipe. Recipe number 2666. Submitted 11/16/2009.