Wednesday, November 26, 2014
It's only the best thing ever. Not to mention one of the simplest ways to spice up those leftovers. It's leftover mashed potatoes that are scooped in about 1/4 cup portions and placed in a frying pan. From there the outsides gets golden brown and crispy and the inside stays the consistency of those beautiful buttery mashed potatoes.
I could make a meal out of these alone. They are great without adding any extras, but that's not to say you couldn't add awesomeness to the mix. Say like, bacon, cheese or even some chives. It'd be just like eating a loaded baked potato. Yum!
But let's talk about utilizing leftover sweet potato souffle...or casserole, whatever you call it around your house. It's basically the same thing as the basic potato cake, but using some of that leftover sweet potato casserole.
These are great just using the mixture straight from the casserole dish, but they could also be jazzed up a bit. I make some that were stuffed with pepper jack cheese and others that were topped with melted marshmallows and a drizzle of maple syrup. All of which got eaten up in a matter of minutes.
Sweet Potato Waffles
2 Cups leftover sweet potato souffle or casserole, nuts or marshmallows removed
2 Tbsp cornstarch
Optional add-ins and toppings-
Shredded pepper jack
Preheat waffle iron.
Combine 2 cups of sweet potatoes and cornstarch and stir to combine.
Scoop about 1/4 cup of sweet potatoes and place in the center of the waffle iron. Close and cook approximately 4 minutes, until outside is golden and lightly crispy. Remove and repeat.
*If waffles seem a little too moist, add a little more cornstarch a teaspoon at a time.
*To make a savory waffle, place 2 teaspoons of shredded cheese in the center of each scoop of potatoes and cover. Place in the waffle iron and cook.
*To make a sweeter/breakfast version, top with melted marshmallows, pecans and/or maple syrup.
Recipe source: A Lynsey Original