This is the most delicious way to transform dinner leftovers into brunch. Hearty, crispy and lightly spiced, I was blown away by these waffles. After testing this recipe, you can surely find me cooking up an extra batch of mashed sweet potatoes to whip up these waffles on the weekend.

—Vianney Rodriguez, Food Editor

2 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed sweet potatoes
1 1/2 cups buttermilk
4 eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) melted butter, cooled
Maple syrup, for serving

1. Preheat oven to 200 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.

2. In another large bowl, whisk together sweet potatoes, buttermilk, eggs, vanilla and butter.

3. Add the flour mixture to the sweet potato mixture and stir to combine, being careful not to overmix. If the batter is too thick, gradually add 2–4 tablespoons water.

4. Preheat and lightly grease waffle iron. Ladle batter onto waffle iron, being careful not to overfill, close and cook according to manufacturer’s directions.

5. Keep cooked waffles warm in preheated oven, and repeat with remaining batter.

6. Serve warm with maple syrup.

Serves 4.