Sweet Potato Waffle and Baked Chicken

Sweet Potato Waffle and Baked Chicken

Sweet Potato Cornmeal Waffles

  • 1 cup mashed cooked sweet potato
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 egg whites, at room temperature
  • 1 cup buttermilk
  • 1/4 cup coconut sugar
  • 1/4 cup Ahuacatlan Avocado Oil
  • 1 tablespoon grated orange rind
  • 1 tsp allspice
  • Vegetable spray, for waffle iron

Special equipment: waffle iron

Directions:   In a large bowl, whisk together flour, cornmeal, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, Ahuacatlan avocado oil, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Using ½ cup measure, place a scoop of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Crispy Oven Baked Chicken

  • 12 chicken breast fingers drum, skin removed (about 1 lb)
  • 2 Cups corn flakes
  • pinch of cayenne pepper
  • ½ cup Parmesan cheese
  • 1 tsp salt
  • ½ tsp pepper
  • 3 eggs

Crush corn flakes in gallon size freezer bag. Add cayenne pepper, Parmesan, salt and pepper. Mix. Remove skin from chicken. Dip each chicken finger in egg, then coat w/ corn flake mixture. Spray sheet pan, place chicken in pan. Drizzle with Ahuacatlan Avocado Oil Bake at 350° for about 20 minutes.

Serve on Sweet Potato Cornmeal Waffles drizzled with maple syrup. Serve Warm.

Recipe by Chef Stephanie Petersen, aka Chef Tess