Savoury Sweet Potato Waffles

  • By Amanda Li
  • 26 May, 2017

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)

3 cups 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
Cooking spray*

*I 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 degrees!

PROCEDURE

Step 1

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.

Step 2

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.

Step 3

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.

Notes:

  •  If you do not have a waffle iron, do not fret, instead all you have to do is preheat the oven to 425F in Step 3.  Then, instead of pouring the batter into the waffle iron, you would pour the batter into a non-stick skillet and place into the preheated oven for 15 minutes.
  • Leftovers can be stored in the fridge for up to 4 days and reheated in a toaster oven.

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