• Preheat oven to 200 degrees to hold waffles and chicken
• In a large mixing bowl, combine dry ingredients.
• In a medium bowl, whisk together sweet potatoes, melted butter, eggs, and vanilla until combined. Add in milk and continue to mix until well blended.
• Stir sweet-potato mixture into flour mixture until combined. It's okay for it to have some lumps and bits of sweet potato.
• Place a wire rack on a baking pan and set in the oven.
• Heat waffle iron to medium-high and lightly brush grids with melted butter.
• Ladle about ½ cup batter into the center of iron (grids should be full but not overflowing), close, and cook until iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer's instructions).
• Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter.

Fried Chicken Tenders

• Place chicken tenders in a bowl and cover with buttermilk. Turn to coat each piece and let them sit for at least an hour up to overnight.
• Put the flour in a bowl or baking pan adding in sea salt, black pepper and paprika. Mix well.
• Lift out the chicken tenders and allow them excess buttermilk to drain off and then place it into the seasoned flour. Completely coat the tenders and place on a dish until ready to fry.
• Heat oil in a large skillet and place half the tenders at a time into the pan (or as many that will fit. Do not overcrowd the pan)
• Fry on each side for 4-5 minutes until they are completely cooked and have good color.
• Place cooked tenders on a wire rack in oven to drain and keep hot until service.

Butter Pecan Syrup

• Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes.
• Add butter and cook until melted and bubbling.
• Stir in syrup and cook until warmed.