Keep up with 
Garden and Gun
Recipe
Photo: Green Olive Media
Looking to use up that leftover sweet potato casserole sitting in the fridge after Thanksgiving—but less than enthused about another helping? Matt Basford’s savory sweet potato waffle recipe is the perfect solution. The chef de cuisine at Canoe in Atlanta spins a unique twist on a brunch classic, making a comforting yet creative dish that hits sweet and savory notes and gets taken to the next level by a drizzle of gravy mixed with maple syrup.
4 eggs
2 cups rice flour
2 cups self-rising flour
2 cups leftover sweet potato casserole
2 tbsp. garam masala
1 tsp. baking powder
3 cups buttermilk
½ cup canola oil
1 tsp. salt
Crack the eggs into the bowl of a stand mixer. Add both flours, sweet potato casserole, garam masala, and baking powder, then pour the buttermilk in while the mixer is on the lowest setting. Once gently mixed, turn speed to high and gradually add the canola oil. Let the mixture rest for 20 minutes before cooking. Follow the directions of your waffle iron to cook. Add a bit of maple syrup to leftover gravy to make the perfect sauce to accompany the waffles. Serve.
Anatomy of a Classic
Inspired by a recipe from the chef’s grandmother, this creamy, aromatic porridge is a warming meal for when the temperature drops
Recipe
Chef Meg Gray of Tujague’s in New Orleans has devised the perfect day-after brunch treat
What's in Season
Fresh quahogs—and a secret ingredient—make a clam dunk dinner
Arts & Culture
For almost fifty years, they carried the bags of golf legends but also masterminded victories from the tees to the holes. Then, with one decision, their lives shifted, and the legacy of their glory days went unheralded. Finally, that’s changing
Food & Drink
Step aside New York and Chicago: Biloxi, Mississippi, has a secret pizza ingredient that’s ready for the spotlight
Arts & Culture
Decades later, those dainty florals still hold a powerful grip on the South
Keep up with Garden and Gun
Subscribe today and save.
Subscribe today and save.