Chocolate Chip Sweet Potato Noodle Waffles
Try this Chocolate Chip Sweet Potato Noodle Waffles recipe, or contribute your own.
Try this Chocolate Chip Sweet Potato Noodle Waffles recipe, or contribute your own.
- Carbohydrate 17.6608683333333 g
- Cholesterol 105.75 mg
- Fat 2.64636833333333 g
- Fiber 2.6 g
- Protein 4.50605666666667 g
- Saturated Fat 0.80775 g
- Serving Size 1 1 waffle (116g)
- Sodium 1826.86516666667 mg
- Sugar 15.0608683333333 g
- Trans Fat 0.433703333333333 g
- Calories 111 calories
Step-by-step
- Preheat a Belgian waffle iron.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potatoes and season with salt and cinnamon. Toss and cook for about 10 minutes or until noodles are cooked through. You can cover to cook more quickly.
- Transfer the noodles to a large mixing bowl and add in the egg and chocolate. Toss to combine.
- Spray the preheated waffle iron with cooking spray and pack in the noodles carefully. You may have to play around with the noodles to get them to fit in all of the grooves.
- Cook the waffle according to your iron’s settings.
- When done, carefully remove the waffles and transfer to plates. Top with any toppings you’d like, but don’t forget the maple syrup.
Undercooking the vegetable strands before pressing them into the iron leaves the final product rigid and difficult to shape. Softening the sweet potato thoroughly in a skillet first breaks down the cellular walls of the starch. Cover the pan during the ten-minute initial cook time to trap steam and accelerate softening. Raw or partially firm strands will refuse to conform to the grid pattern of a waffle iron.
Judging Doneness Without a Thermometer
Assess structural readiness through external resistance and visual cues rather than internal temperature readings. Watch for the steam emission from the sides of the iron to slow significantly, which usually signals moisture evaporation. Lift the lid only after at least four minutes of direct contact. The exterior must display a light golden hue and offer firm resistance when pressed with a spatula. If the edges tear or stick to the grid plates, close the lid for an additional 60 seconds.
Balancing Crispness and Moisture
Achieving structural integrity relies on managing moisture levels across the cooking phases. Sweet potatoes release high amounts of water when heated. Trapping that steam initially helps cook the interior, but excess liquid destroys the crisp surface layer. Incorporating one beaten egg acts as the primary binder, coagulating around the starch strands under heat to lock the grid shape in place. Distribute the chopped dark chocolate evenly so pockets of melting solids do not pool into one wet section. Pack the mixture densely into the preheated appliance to ensure maximum surface area touches the hot metal plates.
