Sweet Potato Waffles

I love using sweet potato in waffles. They add a lovely sticky sweetness, and provide a good fibre boost. They also make for a perfect autumn breakfast when you want a bit of cosiness.

Serves 4

what you need

1 cups of almond milk 

1 cup of pureed sweet potato

1 teaspoon apple cider vinegar

1/4 cup of coconut oil, melted

1/4 cup maple syrup

1 cup of gluten free flour

1/2 cup of corn meal

1/4 cup potato flour

1 teaspoon vanilla powder

1/4 teaspoon cinnamon powder

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What to do

Combine almond milk and vinegar and allow to curdle. Then add the sweet potato, coconut oil, maple syrup and whisk. Add the dry ingredients and mix well to combine. Let the mixture rest for 10 minutes while your waffle iron heats up.

Pour about 1/2 a cup of batter and cook according to manufactures instructions. Repeat until all the batter is used up.

Serve with your favourite toppings!

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tips

If not eating right away, keep your waffles warm in the oven in a single layer on low heat. Don’t stack them on top of each other as they’ll get soggy.