• 1/2 cup finely chopped, toasted pecans, divided
• 1 tablespoon brown sugar
• 1 can (15 ounces) sweet potatoes or yams in light syrup, not drained
• 1/2 cup 2% milk
• 2 cups buttermilk waffle mix
• 2 large eggs, separated
• 2 cans (15 ounces each) light sliced peaches, or sliced peaches in juice, not drained
• 1 can (8.5 ounces) light sliced peaches, or sliced peaches in juice, not drained
• 1 tablespoon honey
• Non-stick spray oil

Heat a medium skillet over medium heat for 1 minute. Add 2 tablespoons chopped pecans and brown sugar. Stir until sugar melts and coat the nuts; be careful that they do not burn; set aside.

Purée sweet potatoes with their liquid and milk in a blender until smooth; set aside.

Preheat a non-stick waffle iron. Mix waffle mix, sweet potato mixture and egg yolks in a large bowl until well combined. Stir in the remaining, uncooked pecans; set aside

Beat egg whites in a clean bowl with a whisk until they hold a shape and fold into the waffle batter; set aside for 5 minutes.

Meanwhile, strain juice from peaches into a large skillet. Stir in honey and boil over high heat until lightly thickened, about 5 minutes, stirring often. Stir in peaches and reserved sugar-glazed pecans; keep warm.

Lightly coat the interior of the preheated waffle iron with spray oil. Pour about 1/3 of batter onto the hot waffle iron and cook until puffed, brown and crisp, according to manufacturer’s directions. Repeat with remaining batter. Serve immediately with peach topping.

{Recipe courtesy of MealTime.org}