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.
2 8-inch round waffles
medium sweet potato
almond milk (optional)
1 1/2 cups
fine sea salt
pumpkin pie spice
In This Recipe
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.