Before we get to the cookery per se, let me rant a little: I refuse to acknowledge anything Christmas related until Thanksgiving is over. I refuse it, and you will not change me!
Christmas starts the day after I’ve had my turkey, stuffing, mashed, potatoes, sweet potato pie, etc.
I refuse to acknowledge anything Christmas prior to Thanksgiving because it’s just a way to dilute the Christmas excitement.
If Christmas starts too soon, I get sick of it before the day rolls around, and it takes away from Thanksgiving as a special time in its own right.
I just wanna celebrate each holiday in turn. Is it too much to ask?
A couple of years ago I even decided not to shop at any place that was advertising Christmas before Thanksgiving — I wanted to make a stand.
Unfortunately, I had to desist because I didn’t have anywhere to shop anymore (except for the Deli down the street.)
Thanksgiving is important for many reasons, and it must be celebrated properly.
It’s a holiday that is all about counting our blessings and sharing a meal with loved ones. It is not about presents. Thanksgiving is a time when friends and family are assembled.
Thanksgiving means family is in town and spices are in the air. There are pies. Potatoes. Yams. Football on TV. A good old family discussion about politics or religion.
Thanksgiving is a time to make memories, to embrace traditions, both old and new, and to celebrate our families, both the ones we are born into and/or the ones we choose.
The day after Thanksgiving is the day I start acknowledging Christmas exists. Not before.
In the past, it also meant Black Friday, but since I’m not in the market for a new TV or new running shoes, there’s nothing I really want to buy on Black Friday anymore.
This year, to celebrate Thanksgiving, the mighty awesome Wolfpack (i.e., Chris, David, Sean, Matt, and myself) has decided to do a #WolfpackThanksgiving — with the hashtag, because that’s how we roll.
Nothing complicated: we post a recipe Thanksgiving-related recipe on our blogs, assemble to go for a turkey hunt, and then howl at the moon until we’ll be all howled out.
To see what the other geniuses have come up with, head over onto their blogs, trust me, you won’t be disappointed:
Chris @SharedAppetite made some legit Acorn Squash Crostini with Ricotta, Bacon and Sage
Sean @SnackFixation will tempt you with his Candied Pecan Muffins Bites
David @SpicedBlog will show you how to make amazing Easy Yeast Rolls in a cinch
Matt @RealFoodByDad has whipped up the best stuffing ever: Butternut Squash Stuffing
Just a couple of things about these Sweet Potato Pie Waffles.
As their name suggest, they’re sweet potato pie in waffle form [duh!]
They’re not overly sweet though.
I like to eat mine with butter and maple syrup for breakfast, but they’re great also with ham & cheese, or avocado and egg, or even bresaola and shaved Parmesan cheese for a savory snack/lunch. They’re super versatile.
They also freeze very well once baked. Just put them in the toaster or in the oven for a couple of minutes and you’ve got yourself some piping hot, delicious waffles.
I’ve tried making them with coconut flour and almond flour. But I was very disappointed with the results. They never came out crispy as I’d hoped; and waffles need to be crispy, it’s a must.
So I settled to use Bob’s Red Mill gluten-free flour; it’s not 100% paleo approved but what the hell, it’s Thanksgiving after all.
Am I right?
Makes 14 square waffles (enough for 8 to 10)
1 cup / 7.1 oz / 200 gr mashed sweet potato
1 ½ / 6.5 oz / 183 gr cups gluten-free flour (I used Bob’s Red Mill gluten-free all purpose baking flour)*
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine grain sea salt salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons packed raw coconut palm sugar**
2 teaspoons vanilla extract
2 free-range organic large eggs, separated
5 tablespoons butter (or coconut oil), melted
4 tablespoons maple syrup (or raw organic honey)
1 ¼ cup / 300 ml milk (your choice of milk)
*You can sub it with whole wheat flour, if you’re not afraid of gluten.
**If you can’t find coconut sugar, you can use brown sugar such as Muscovado.
Preheat the waffle iron to the regular setting.
Sift together flour, baking powder, baking soda, salt, sugar, and spices in a bowl. Set aside.
In a separate bowl, whisk together egg yolks, mashed sweet potato, milk, maple syrup, and vanilla extract until smooth.
Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter (or coconut oil) and continue mixing very gently until combined.
In a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 4 to 5 minutes.
Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron (spray waffle iron if it isn't already nonstick) in batches and cook according to its directions.
Serve warm with pure maple syrup and softened butter (or whipped cream).
The waffles also freeze very well once baked.
One waffles yields 127 calories, 6 grams of fat, 18 grams of carbs, and 3 grams of protein.