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Leftovers Recipe of the Day: Sweet Potato Waffle

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It's four days after Thanksgiving and your refrigerator still has leftovers that you almost dred eating. You don't want to throw it away but then again you feel like you'll throw up eating another helping of the same stuff that was on the table Thursday.

Time to get creative and start using what's in there as a base for something not Thanksgiving dinner, like Waffles. 

My son usually takes a large portion of the stuffing with him and makes waffles out of them. I'm not much of a stuffing guy but sweet potatoes are a different subject. Enter the sweet potato waffle.

Pretty simple, preheat a waffle iron as you make a basic batter, but very wet, by combining one egg, a cup of milk, a half cup of flour (or if you want them extra crispy use corn starch) a teaspoon of baking powder and mix that together. 

Then add in the leftover sweet potato, hand mix it with a fork to mash the potatoes into the batter. How much? Hell, I don't know, just put in enough that it becomes a thick batter and not too clumpy.

By now the iron should be hot so scoop that batter into it. This is thick so you will have to spread it around, unlike most waffle batters that pour easily. When it's reached all the edges drop the top and wait for the green light to come on. As a note, run the iron at about a 4 or 5 since the batter is thick and will take longer to bake through. You don't want it burnt on the outside and gooey inside. 

Dress it up any way you like. I make a cranberry sauce using orange juice, cinnamon and raspberries on Thanksgiving that works well and helps clear out one more leftover.



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