Sweet Potato Pecan Waffles with Praline Peaches

Heat a medium skillet over medium heat for 1 minute. Add 2

tablespoons chopped pecans and brown sugar. Stir until sugar

melts and coats the nuts; be careful that they do not burn; set

aside.

Puree sweet potatoes with their liquid and milk in a blender until

smooth; set aside.

Preheat a non-stick waffle iron. Mix waffle mix, sweet-potato

mixture and egg yolks in a large bowl until well combined. Stir in the

remaining, uncooked pecans; set aside.

Beat egg whites in a clean bowl with a whisk until they hold a

shape, and fold into the waffle batter; set aside for 5 minutes.

Meanwhile, strain juice from peaches into a large skillet then set

peaches aside. Stir honey into juice, and boil over high heat until

lightly thickened, about 5 minutes, stirring often. Stir in peaches and

reserved sugar-glazed pecans; keep warm.

Lightly coat the interior of the preheated waffle iron with spray oil.

Pour about 1/3 of batter onto the hot waffle iron and cook until

puffed, brown and crisp, according to manufacturers directions.

Repeat with remaining batter. Serve immediately with peach

topping.

Course Dessert

Cuisine Chinese

1/2 cup chopped toasted pecans,
divided
1 tablespoon brown sugar
1 (15 ounce) can sweet potatoes
or yams in light syrup, not drained
1/2 cup 2% milk
2 cups buttermilk waffle mix
2 large eggs, separated
2 (15 ounce) cans light sliced
peaches, or sliced peaches in
juice, not drained
1 tablespoon honey
Non-stick spray oil