Sweet potato cinnamon waffles
Print recipeYou might not expect sweet potato in your breakfast, but these waffles are a wonderfully healthy start to your day! They have a sweet bite from the cinnamon and sweet potato. Make a double batch so you can keep some waffles in the fridge or freezer. You’ll always have a special breakfast at the ready! Simply warm the waffles up in the toaster before eating.
Ingredients
- 400 g sweet potato (cooked)
- 300 ml almond milk
- 4 eggs (large)
- 150 g porridge oats
- 50 g coconut blossom sugar (optional)
- 2 tablespoons cinnamon
- 1 teaspoon bicarbonate of soda
- pinch of salt
- butter for cooking
Kitchen tools
- food processor or blender, waffle iron, pastry brush
Method
- Place a small pan, half filled with water, on the hob and bring to the boil. Meanwhile, peel and cut the sweet potato into pieces. Cook the sweet potato until tender in about 15 minutes and drain.
- Place the sweet potato and remaining ingredients in a blender and blend until you have a smooth batter.
- Grease both sides of the waffle iron with butter using a pastry brush. Pour the batter into the centre of the waffle iron. Cook the waffles for 2 to 3 minutes. Repeat, making sure to grease the waffle iron each time.
- Serve with Greek yoghurt, maple syrup and fresh fruit.