Sweet Potato Waffles
I am a HUGE waffle fan. Traditional waffles, thin waffles, frozen waffles- you name it. Throw some fruit and slivered almonds on them and you'll have me dancing like Winnie the Pooh at a table made of honey.
On the other hand, I am not a huge fan of leftover yams (or sweet potatoes, whatever you prefer to call the potatoes with red/orange meat). I had roasted some sweet potatoes the day before, but didn't want to let the leftovers go to waste, so I thought I'd throw them in the waffle maker and see what happened. Came out pretty well, I'd say!
- 1 large cooked sweet potato, skin removed
- 1/2 cup oats (dry/uncooked)
- 1/2 cup almond milk (or milk of choice)
- 1 egg white (3tbs liquid egg whites)
- 1/2 tbs honey
- 1/2 tbs avocado oil (or oil of choice)
- 1/2 tsp baking powder
- Add all ingredients to a blender (I use a bullet blender for myself, but if you are multiplying this recipe, you will need a larger blender). Blend until smooth and you get a batter-like consistency. It might be a bit runnier than traditional waffle or pancake batter, but it should not be watery. Add oats if it is too runny, and add almond milk or egg whites if it is too thick.
- Heat your waffle iron and spray with cooking spray when ready. Measure out 1/3 cup of batter and pour into the center of the waffle iron. You can add a little more to fill out the iron, but I enjoy the rough edges that you get when you don't fill out the base of the grill. Close the lid and wait. These take a little longer to cook, so don't open the waffle iron immediately when the timer or light goes off. Your waffles are ready when you stop seeing steam coming out of the machine.
- Repeat with the rest of your batter. This amount makes two medium-sized waffles, which is great for one person. Multiply the ingredients if you are serving for more people (or would like more yourself!)
- Top with your preferred toppings and enjoy!
If you could have only one waffle topping for the rest of your life, what would it be?