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Makes
2 8-inch round waffles
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.
Enjoy! —Mrsanderson
Ingredients
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1
medium sweet potato
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2
large eggs
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2-3 tablespoons
honey/maple syrup
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1 teaspoon
vanilla extract
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2 tablespoons
almond milk (optional)
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1 1/2 cups
almond flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
fine sea salt
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1/2 teaspoon
cinnamon powder
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1/2 teaspoon
pumpkin pie spice
Directions
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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.
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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.
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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.
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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.
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If you are planning on freezing them, cool on a wire rack and store in freezer bags.
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