Waffles for supper are an especially comforting way to end the day. They’re relatively quick to make from scratch and they change up the meal routine in an unexpected way. Any break in routine feels slightly festive, no matter how simple. Speaking of festive, these sweet potato waffles would be a great choice to serve a house full of guests on a holiday weekend. They’re good any time of day, really – breakfast, brunch, lunch, or dinner. No matter how much we feast, we still need to eat the next day! If you have leftover sweet potatoes in the fridge, mash them up and use them in this waffle batter. And if you don’t have leftovers, it’s still worth the extra step of baking a sweet potato just so you can make these waffles. The fried egg on top isn’t mandatory, but it makes this into a more substantial meal. My method for making a sunny-side-up fried egg is to cook it covered and over low heat for about two minutes. When all but a thin rim of the white around the yolk is opaque, cover the pan again, take it off the stove, and let the residual heat from the pan continue to cook the egg for about thirty seconds with the lid on. Low and slow wins every time for a pretty, smiley egg. But don’t wait for a special occasion to make these waffles. Make them now! If you don’t have leftovers, roast a whole sweet potato following this method: prick all over with a fork, place on a foil-lined baking sheet, and roast at 350°F for 45 to 60 minutes, until very soft. Bake the waffles until brown and crispy. Repeat until all the batter is used. Keep the finished waffles warm in the oven while you make the eggs. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
