Page 27 - Holiday Bonus 2021

Sweet Potato Waffles with Whipped Cream & Berry Compote
1 cup all-purpose flour 1 tbsp. baking powder 1⁄4 tsp. salt
3 eggs, separated
3⁄4 cup 2% milk
1 pouch Honest Earth Mashed
Sweet Potatoes
2 tbsp. vegetable oil, plus additional
for brushing on waffle iron, divided
Berry Compote:
1 cup raspberries
1 cup blackberries
1 cup blueberries
2-3 tbsp. granulated sugar 1 dash lemon zest or juice whipped cream
Preheat waffle iron to medium heat.
In medium bowl, whisk flour, baking powder and salt.
In separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2
tablespoons oil until smooth.
Add flour mixture to egg and milk mixture; blend until no clumps remain. In separate bowl, whip reserved egg whites until stiff peaks form. Fold egg
whites gently into batter.
Using pastry brush, oil waffle iron then add batter and cook until waffle
removes easily. Repeat with remaining batter.
To make berry compote: Wash raspberries, blackberries and blueberries.
Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries have broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.
Sweet Potato Casserole with Pecans and Toasted Marshmallows
1⁄4 cup chopped pecans
1 pouch Honest Earth Mashed Sweet Potatoes nonstick cooking spray
11⁄2 cups miniature marshmallows
Position oven rack in upper one-third of oven. Preheat oven to 350°F.
In blender, blend pecans into sweet potatoes.
Divide between two 1-cup ramekins sprayed with nonstick cooking spray. Sprinkle with marshmallows and bake about 15 minutes, or until marshmallows are toasted and browned.
Season’s Greetings From your Friends at
OCONEE GRANITE AND DESIGN
www.oconeegraniteanddesign.com I(415) 307-3092 or (706) 247-2222
HOLIDAY 2021 | OCONEE THE MAGAZINE | PAGE 25