WOO-HOO! DITCH STOUT AND JAMESON SWEET POTATO WAFFLES

[seymour]

Ditch Stout and Jameson Sweet Potato Waffles
Very loosely based on a recipe by Jeff Lebow in The Beer Devotional, 2010

Breakfast of Champions. An edible boilermaker. Also goes great with a rich, creamy soup such as white chicken chili. Freeze for later, thaw and toast, grab-and-go. Love life.

Yams, pumpkin, even certain squash can be substituted for sweet potato.

Ingredients:
2 ½ cups, flour, combine some whole wheat if you've got it
1 big sweet potato ≈ 2 cups, peeled, quartered, boiled until soft, then mashed
1 ½ Tablespoon, baking powder
1 teaspoon, salt, Kosher or sea salt if you've got it
3 eggs
¾ cup, milk
12 oz Ditch Stout
1 shot Jameson Irish Whiskey
3 Tablespoons, melted butter
1 Tablespoon, organic raw cane sugar, same used in Ditch Stout recipe
Good shake each of: cinnamon, nutmeg, ginger, clove or allspice.
Cooking oil spray makes for easier removal.

Preheat your waffle iron. Sift together flour, baking powder, salt. In a separate bowl, beat eggs, mashed sweet potato, butter, sugar, milk, Ditch Stout, Jameson, and spices. Pour into dry ingredients and stir, some lumps are fine. Waffle batter is never an exact science, so tweak consistency by either adding more milk or flour. Pour into waffle iron a batch at a time. Drink alternate pints of Ditch Stout and shots of Jameson between waffle reloads.

[boingy]

It's just above the <shift> key, mate.

[seymour]

It's just above the <shift> key, mate.

Oh, you'll be okay.