Sweet Potato Waffles

Start your day off right with these easy and delicious gluten- and dairy-free waffles made with sweet potatoes and almond flour. Freeze any extra for quick meal prep on busy mornings.

RECIPE

11 ingredients

25 minutes

Yields: 6

INGREDIENTS

• 1 Sweet Potato (large, peeled, chopped)
• 2 Eggs
• 1/4 cup Maple Syrup (plus more for topping, optional)
• 1 tsp Vanilla Extract
• 2 cups Almond Flour
• 2 tsps Baking Powder
• 1 tsp Cinnamon
• 1 1/2 tbsps Coconut Oil (divided)
• 1/4 cup Almond Butter (divided)
• 1/2 cup Raspberries
• 3 Figs cut in quarters
• 1/4 cup Pumpkin Seeds (divided)
• Toppings: Dark cocoa nibs and Coconut ice cream of your choice

DIRECTIONS

• Boil the sweet potato until it’s fork-tender, roughly 10 minutes. Drain and set aside.
• In a food processor, 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 with 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, raspberries, figs, pumpkin seeds, cocoa nibs, coconut ice yogurt or ice cream, and maple syrup if using. Enjoy!

NOTES

• Leftovers? Refrigerate in an airtight container for up to three days. Freeze for up to two months.
• Serving Size: One serving is one waffle.
• Additional Toppings? Add additional berries or nuts.
• No Waffle Maker? Make them into pancakes on a pan instead.

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