Sweet Potato Spice Waffles
A sweet and spicy twist on a breakfast classic, these sweet potato waffles will quickly become one of your favorite Sunday morning celebrations. They are crispy-chewy and bursting with cozy spices like cinnamon and cloves. If you want to high-dose the spice, top them with cooked cinnamon apples and enjoy a chai latte on the side… YUM!
- 1 cup mashed sweet potato (about 2 whole)
- 2 eggs
- 1 tbsp coconut oil
- ¼ cup non-dairy milk of choice
- 1 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup almond flour
- ½ cup tapioca flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- Roast the sweet potatoes at 400° for 35-45 minutes, until they easily pierce all the way through with a fork. Let cool, then peel off the skin. Using a hand mixer or potato masher, mash the potatoes until mostly smooth. Store, covered, in the refrigerator until ready to use (up to 3 days).
- In a medium bowl, whisk together the flours, baking soda, salt and spices.
- In a large bowl, or the bowl of a stand mixer, combine the mashed sweet potato, eggs, coconut oil, milk, maple syrup, and vanilla. Beat together on medium-high speed until well combined. It probably won’t be perfectly smooth due to the sweet potato, that’s ok.
- Add the dry ingredients to the sweet potato mixture and beat on low-medium speed until combined.
- Ladle the batter into a preheated waffle maker, about ½ cup per waffle. Cook until desired doneness (approximately 3-5 minutes). Every waffle maker is different, so adjust accordingly. The waffles will be dark golden color and slightly crispy on the outside when done.
- Serve with toppings of choice: maple syrup, fresh berries, cooked cinnamon apples, greek yogurt, etc.