When you have plenty of sweet potatoes but you are tired of the traditional ways of cooking them: you know, dice ‘em up and roast them. Still delish but oh-so typical!
My little guy has loved munching on sweet potatoes for supper and lunch, so decided to include them in our menu again, but change it up a bit for the rest of us.
So I present to you the sweet potato waffles – genius idea, right?!
These do take some work but are so fabulous! I made a big batch and the kids and I had them with a few variations the following week.
So the first evening, I served the sweet potato waffles with roasted chicken. Yes, a healthy spin on a very Southern dish – chicken and waffles, sans all the saturated fats, yet so yummy, it’s both kids and adults approved!
Roast a big chicken and serve with these waffles drizzled with honey, if you dare, and you become everyone’s favorite cook 😉 Don’t forget the side of greens!
The next morning, the kids and I had them with peanut butter and jelly in between! Talk about a nutritious breakfast (or lunch on-the-go). That’s when I took the pictures. Here are some for your viewing pleasure.
Another way to have them is for brunch or light dinner – you can totally serve them with a crispy egg and some avocado slices on top. Let your imagination run wild and you will see how easily they can transform into both sweet and savory dishes. Enjoy!
Sweet potato waffles
- 6 cups grated sweet potato or about 2 large sweet potato
- 8 eggs
- 6 tablespoons coconut flour
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- avocado oil spray
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Boil the sweet potatoes for about 10 minutes to get them slightly soft. Grate them and squeeze out any excess juice. Place in a bowl
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Mix together with the whisked eggs, coconut flour, salt and pepper.
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Spray your waffle maker with coconut oil spray.
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Use a 1/4 cup to scoop out the batter onto the preheated waffle maker and cook until golden brown.
Note: Boiling the sweet potatoes is optional but I have found that it does make it easier and faster to cook the waffles!
