Home Recipes Sweetpotato Waffles with Pumkin Curd

Sweetpotato Waffles with Pumkin Curd

Who says waffles always have to be sweet? These sweetpotato waffles are a delicious savory alternative. Especially with herb dip.

250 g	sweetpotatoes from North Carolina
100 g	streaky bacon
25 g	rocket salat
4 tbsp	pumpkin seeds
500 g	low-fat curd
80 - 100 ml	sparkling mineral water
	Salt, pepper
3 tbsp	pumpkin oil
4	eggs (size M)
30 g	soft wheat semolina
100 g	flour
	Nutmeg
1 tbsp	neutral oil

Step 1
Preheat the oven to 220 °C (convection is not recommended). Wash sweetpotatoes and wrap into aluminum foil while still wet, then bake in the oven for 50 minutes.
Step 2
In the meantime, cube the bacon and fry in a nonstick pan until crispy, then drain on a paper towel. Wash and chop finely the rocket. Roast the pumpkin seeds without grease and chop them. Put 2 tbsp of curd aside. Cream the remaining curd with mineral water. Season with salt and pepper. Mix the rocket, half of the pumpkin seeds and 2 tbsp pumpkin oil into the curd.
Step 3
Remove sweetpotatoes from the oven and peel them. Mash with a fork and let it cool. Separate the eggs, whip egg white with a pinch of salt. Blend sweetpotato puree with egg yolks, 2 tbsp of curs, semolina, flour and bacon. Season the dough with salt, pepper and nutmeg, fold in the egg whip.
Step 4
Preheat the waffle iron and oil it. Add 2 tbsp of the dough per waffle and bake for 5 minutes until golden-brown. Bake the other waffles alike. Spread the remaining pumpkin seeds and one tbsp pumpkin oil onto the curd. Serve waffles with curd.

You might also like