Crispy exterior with a tender chewy interior. Perfect eaten just as is out of the waffle iron or with a salad on top.
INGREDIENTS (makes 3 waffles)
Sweet potato, peeled and grated,
not packed down
½ tsp sea salt
6 tbsp Arrowroot or tapioca starch
3 large Eggs
3 tbsp Finely chopped green onions
use the Chosen brand avocado oil spray as they use air pressure technology,
which eliminates the need for chemical propellants and other harmful
ingredients. The Avocado Oil spray is safe for high heat cooking up to 500
Grate the sweet potato using a box grater and place into a bowl. Toss in the sea salt and set aside for 5-10 minutes. The salt will help draw out the excess moisture from the vegetable, allowing for a crisp exterior.
Squeeze out as much of the water as possible from the sweet potatoes. I like using a tea towel or paper towel to wring out the grated sweet potato.
Preheat your waffle iron. Add in the remaining ingredients to the bowl with the sweet potato and stir to combine. Once the waffle iron is hot, generously spray both the top and bottom elements. Pour one-third of the batter into the waffle iron, pushing the batter into a circular shape. I did not go all the way to the edges as the waffle would be too thin otherwise. Close the lid and cook for 5-7 minutes, until golden and crisp. Carefully flip the waffle onto a cooling rack and repeat with remaining batter.