Recipe type: breakfast or snack

Prep time: 10 min

Total time: 20 min

Serves: 4

These sweet potato waffles can be perfect for breakfast, pre-workout fuel or an afternoon snack. Add some nut butters in the middle for a fun and yummy waffle sandwich.

The fiber content of a sweet potato is higher than that of a common potato. Because of the fiber and added magnesium, sweet potatoes are an excellent facilitator for good digestion.

Recipe adapted from theleangreenbean.com

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ingredients

2 sweet potatoes

½ cup milk or almond milk

3 eggs (or use 1/3 cup coconut oil for vegan recipe)

½ cup whole wheat flour

1 ½ tsp baking powder

1 tsp vanilla

1 tsp cinnamon

Optional toppings: nut butters, fresh fruit, yogurt, syrup, chocolate chips

instructions

Place whole, cleaned sweet potatoes in a medium saucepan of boiling water and cook until tender but still firm, about 15 minutes. Drain water and immediately immerse sweet potatoes in cold water to loosen skins. Drain, remove and discard skins, chop and mash sweet potato.

Add milk, eggs, flour, baking powder, cinnamon and vanilla. You can mix by hand and the batter will be a bit chunky or blend in a blender or food processor for a smoother batter.

Grease waffle maker and cook 4 waffles. Top as desired and serve.

Don’t have a waffle maker, don’t worry! Use this same batter to make sweet potato pancakes.  Simply drop spoonful’s of the batter onto a greased griddle over medium heat and flip when surface bubbles form.

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