Sweet Potato Liege Waffles are a tasty weekend treat! These dense, sumptuous waffles are more like a pastry than a pancake, something you really have to try to believe how good they are! The Belgian pearl sugar is key to this recipe, with the big sugar crystals giving it the trademark crispy outer texture in these sweet potato liege waffles. Pearl sugar is made by compressing small sugar crystals together to form big pieces that don’t fully dissolve into baked goods, but rather caramelize in place. If you can’t find pearl sugar near you, you can actually make it yourself! Here’s how: Take a handful of sugar cubes and seal them in a plastic bag. Smash them with a mallet, rolling pin, or other hard object until they break down, about the size of rock salt pieces. The larger pieces are better for using in batter, while small pieces work best as toppers, so use a sieve to sort them by size.
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Sweet Potato Liège Waffles with Maple and Brown Sugar
- 1/2 cup whole milk warmed
- 2 tbs light brown sugar packed
- 2 1/4 tsp active dry yeast
- 3 large egg yolks room temp
- 1/2 cup Farmer's Market Foods Sweet Potato Puree
- 12 tbsp Butter melted, plus additional for brushing on the waffle iron
- 3 cups all purpose flour
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1/2 tsp Kosher Salt
- 1 cup Belgian pearl sugar
Place the warm milk in the bowl of a stand mixer and stir the brown sugar into it. Dust the yeast over the mixture and let it bloom in the bowl for 8-10 minutes until foamy.
With the whip attachment on the mixer, add the eggs and sweet potato puree and whisk into the mixture until well combined. Drizzle in the 12 tablespoons of butter while the mixer is running. Remove the whip from the mixer and replace with the dough hook.
Add the flour, vanilla, maple, and salt to the bowl and mix with the dough hook until a smooth dough forms, 2-3 minutes.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 40 minutes in a warm place.
Stir the pearl sugar into the bowl and fold it into the dough with a stiff spatula or wooden spoon. Allow the dough to rest 15 minutes longer.
Heat a variable temp waffle iron to medium-high heat. You need a high heat iron for this recipe. If you do not have a high heat iron, you need to cook the waffles till they are a dark golden brown, this allows the batter to get hot enough to melt the large sugar crystals.
Brush the warm iron with the additional melted butter and scoop 2 ounces of batter onto the middle of the iron. Let the waffle cook in the iron until golden brown.
Transfer the cooked waffle to a wire rack to cool so they do not get soggy. Repeat until all the dough has been used, brushing in a bit more butter each time.
Enjoy alone, topped with fresh cream, fruit, or maple syrup.