Sweet Potato Waffles
These easy homemade sweet potato waffles are crisp on the outside and fluffy on the inside. Make them in your waffle maker and serve with fruit and yoghurt or mix things up with savoury toppings and enjoy at any time of day.
Ingredients
- 180 g sweet potato puree
- 1 large free-range egg + 1 large free-rangeegg yolk
- 140 ml oat milk I use PLENISH
- 100 g oat flour
- 1 tsp baking powder
Sweet toppings
- Fresh fruit – berries or pomegranate seeds Pomegranate, Coconut Yoghurt, Cacao Nibs, Hemp Seeds
- Maple syrup or honey
- Coconut yoghurt or full fat Greek yoghurt
- Cacao nibs
- Nuts and seeds
Savoury toppings
- Mashed Avocado with a pinch of sea salt and lime juice
- Eggs (fried, scrambled or poached)
- Roasted cherry tomatoes
- Grilled mushrooms
Instructions
- Preheat the waffle maker.
- Place the sweet potato puree, egg, egg yolk, oat milk, oat flour and baking powder in a blender and blend until smooth.
- Spoon 2-3 tablespoons of batter per waffle into the waffle maker and cook until golden. Set aside and keep warm in a low oven. Repeat with the remaining batter.
- Divide between serving plates and top with toppings of your choice.
Notes
These waffles will keep for up to two days in an airtight container in the fridge. Reheat in a low oven.
