Who knew the humble sweet potato could be turned into such an incredible yet healthy treat?! Join Elizabeth in this episode to learn how to make healthy gluten-free, dairy-free sweet potato waffles that easily go from the freezer to the toaster, to your plate. Once you have these you will make sure to always have a batch on hand.
Serves: 4 six-inch waffles
Why It's Good For You:
What's not to love about sweet potatoes?! They are loaded with beta-carotene, which your body converts to an active form of vitamin A as needed. They're rich in vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they're a good source of potassium, niacin, vitamin B1, vitamin B2, phosphorus, and dietary fiber. The almond flour and eggs add an extra punch of protein, while the coconut oil adds a touch of good fat. These gluten-free, grain-free waffles will be a new freezer favorite.
(use organic where possible)
- 1 medium sweet potato, roasted, skin removed (about 2 cups raw chopped into 1-inch pieces)
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- ⅓ cup almond milk
- 1 tbsp vanilla
- 2 eggs
- 1½ cups almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Roast the sweet potato at 400°F (204 °C) for 35-45 minutes, until it pierces with a fork.
- Slice the roasted sweet potato.
- Add the sweet potato, coconut oil, eggs, milk, maple syrup, vanilla extract, and cinnamon to the food processor.
- Blend until smooth.
- Add all the dry ingredients in the food processor and blend until incorporated.
- Spoon batter into a waffle maker with a ½ cup measuring cup.
- Set the waffle maker to almost the maximum temperature.
- Cook each waffle for 5 minutes or according to your waffle maker.
- Place waffles on a wire rack to cool so they don't steam on the bottom.
- Let the sweet potato cool before blending it; it can be roasted up to 3 days in advance if desired.