As spring is slowly starting to roll in, it’s still chilly outside and our dinners are still pretty warming. And I don’t know about you, but with teenagers in the family I tend to cook way more than we need because I have no idea which one is going to be ravenously hungry today, or will be sniffing around looking for leftovers in a few hours. Tonight I cooked the rest of the sweet potatoes that we had left, our dinner only needed one but I cooked an extra one and hid it away at the back of the fridge where no one will dare have a proper look 😉 This wicked breakfast recipe was my plan all along…
Sweet Potato Waffles
1 Sweet Potato (large, peeled, chopped)
80g Maple Syrup (plus more for topping, optional)
5ml Vanilla Extract
230g Almond Flour
10g Baking Powder
Coconut Oil to coat the pan/waffle maker
70g Almond Butter (to serve)
50g Strawberries (stem removed, sliced to serve)
30g Pumpkin Seeds (divided, to serve).
Boil the sweet potatoes until they are fork-tender, roughly 10 minutes. Drain and set aside.
*Skip this step if you’ve pre-cooked the sweet potato prior.
In a food processor/blender/Thermomix, add the cooked sweet potato, eggs, maple syrup and vanilla extract. Process until blended. Add the almond flour, baking powder and cinnamon and process until fully combined.
Coat the waffle maker some of the coconut oil and add enough batter to cover the bottom of your maker. Cook for 5 minutes or until golden brown. Repeat the process until all the batter is cooked.
To serve, top with almond butter, strawberries, pumpkin seeds and maple syrup, if using.