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Sweet Potato Pecan Waffles With Praline Peaches

Whip up this better batter for more nourishing waffles! With puréed, canned sweet potatoes in the batter, these delicious waffles are rich in flavor and loaded with the antioxidant beta carotene. Topped with a praline peach sauce, Sweet Potato Pecan Waffles with Praline Peaches can be enjoyed for breakfast, brunch or even dessert!

Recipe by Canned Food Alliance
southern, vegetarian, brunch, New Year's, memorial day, rosh hashanah


  • 1/2 cup finely chopped, toasted pecans, divided
  • 1 tablespoon brown sugar
  • 1 can (15 ounces) sweet potatoes or yams in light syrup, not drained
  • 1/2 cup 2% milk
  • 2 cups buttermilk waffle mix
  • 2 large eggs, separated
  • 2 cans (15 ounces each) sliced peaches in light syrup, or sliced peaches in juice, not drained
  • 1 tablespoon honey
  • Non-stick spray oil


  1. Heat a medium skillet over medium heat for 1 minute.
  2. Add 2 tablespoons chopped pecans and brown sugar.
  3. Stir until sugar melts and coats the nuts; be careful that they do not burn; set aside.
  4. Purée sweet potatoes (with their syrup) and milk in a blender until smooth; set aside.
  5. Preheat a non-stick waffle iron.
  6. Mix waffle mix, sweet-potato mixture and egg yolks in a large bowl until well combined.
  7. Stir in the remaining, uncooked pecans; set aside.
  8. Beat egg whites in a clean bowl with a whisk until they hold a firm shape, and fold into the waffle batter; set aside for 5 minutes.
  9. Meanwhile, strain juice from peaches into a large skillet.
  10. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often.
  11. Stir in peaches and reserved sugar-glazed pecans; keep warm.
  12. Lightly coat the interior of the preheated waffle iron with spray oil.
  13. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer's directions.
  14. Repeat with remaining batter.
  15. Serve immediately with peach topping.