Sweet Potato Waffles are a delightful twist on the classic breakfast favorite, bringing a nutritious and flavorful option to your morning routine. Perfect for autumn or any time you're craving comfort food with a healthy edge.
Sweet potato serves as the star ingredient, lending natural sweetness and moisture to the waffles. Almond flour forms the base, providing a nutty flavor and a grain-free option. Tapioca flour adds a chewy texture, while coconut flour helps to absorb moisture and adds a subtle coconut flavor. A touch of brown sugar enhances the sweetness, and cinnamon brings warmth. The leavening agents, baking powder and baking soda, ensure the waffles rise beautifully. Almond milk keeps the batter smooth and dairy-free, while eggs bind everything together. Melted coconut oil adds richness, and vanilla extract provides a lovely aroma.
Top these sweet potato waffles with a dollop of Greek yogurt and a drizzle of maple syrup for a deliciously balanced breakfast. For a savory twist, try adding crispy bacon or a fried egg. Fresh fruit like blueberries or sliced bananas can also complement the warm flavors beautifully.
Start by preheating your waffle iron according to the manufacturer’s instructions and give it a light oiling to prevent sticking. In a large bowl, combine your dry ingredients: mashed sweet potato, almond flour, tapioca flour, coconut flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Mix them well to ensure even distribution.
In a separate bowl, whisk together the wet ingredients—almond milk, eggs, melted coconut oil, and vanilla extract. Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is just combined; it's okay if the batter is slightly lumpy.
Pour enough batter into the preheated waffle iron to cover the surface. Close the lid and cook for about 5 minutes, or until the waffles are golden brown and crisp. Carefully remove the waffles and repeat with the remaining batter. Serve the waffles warm with your choice of toppings.
Share