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Author Notes: These waffles are sweet, incredibly moist and super scrumptious. You can eat them plain (straight off the waffle maker), drizzled with a little bit of maple syrup or slathered with savory bacon jam. I have been experimenting with several recipes and have finally settled on this one. These waffles can be made ahead and frozen, I usually divide a waffle into quarters to make it easier to reheat in a toaster.
Makes 2 8-inch round waffles
- 1 medium sweet potato
- 2 large eggs
- 2-3 tablespoons honey/maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons almond milk (optional)
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon pumpkin pie spice
- Preheat oven 400 F. Poke holes all over the sweet potato with a paring knife or fork. Roast in oven for 45-50 minutes or until soft inside. Set aside to cool.
- Preheat the waffle maker. Scoop the sweet potato into the bowl of a food processor and process until smooth. Add in eggs, honey, vanilla extract and almond milk (if using) to the sweet potato and process until well combined.
- On a separate mixing bowl, add your dry ingredients (almond flour, baking soda, sea salt, cinnamon pumpkin pie spice) and mix well with a whisk. Add the sweet potato mixture to the dry ingredients and fold gently with a spatula until well mixed.
- Spray the preheated waffle maker with non-stick cooking spray. Pour half of the batter and spread evenly. Cook about 4-5 minutes or until golden brown. Repeat with the rest of the batter.
- If you are planning on freezing them, cool on a wire rack and store in freezer bags.
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