In a large bowl, whisk together the wet ingredients–sweet potato, eggs, buttermilk, butter and vanilla. Add flour, brown sugar, baking powder, spices and salt. Mix until combined (don’t over-mix). Set aside to rest while waffle iron preheats.
Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Use a ladle to transfer batter to hot waffle iron (about ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes (time varies for Belgian waffle iron vs regular iron). Waffles are done cooking when steam starts to dissipate.
Remove waffle from iron and immediately serve with a dollop of whipped cream, chopped pecans and maple syrup.
Notes
Sweet potatoes: Peel and cut the sweet potato into chunks and boil until tender. Drain, cool and mash. Alternatively, you can microwave the potato and scoop it out before using in the recipe. Make sure it's completely cooled.Keep waffles warm after cooking by placing them on a baking sheet in an oven preheated to 250° F.Store in an airtight container for up to 2 days.Freeze for up to 3 months. Place waffles in an airtight container in the freezer. Reheat in the oven at 325 F until crispy.