Sweet Potato Waffles
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.
Ingredients
(use organic where possible)
- 1 medium sweet potato, roasted, skin removed (about 2 cups raw chopped into 1-inch pieces)
Wet Ingredients
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- ⅓ cup almond milk
- 1 tbsp vanilla
- 2 eggs
Dry Ingredients
- 1½ cups almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Directions
- 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.
Note*
- Let the sweet potato cool before blending it; it can be roasted up to 3 days in advance if desired.
