Nutty Sweet Potato Waffles

Our Nourish Coaches recipe has been adapted from Alice Keppley recipe found in Simply in Season.  The sweet potato is packed with nutrients, solve a sweet tooth craving, help balance blood sugar issues and good for tonifying chi, blood and yin and nourishing the spleen, stomach, kidney and large intestine meridians.  

Waffles aren’t just a yummy breakfast, but a wonderful treat for a brunch menu or light dinner.  During the summer months, I especially love to add fresh picked blueberries.  

This recipe can be made gluten and dairy free.
Makes 12 medium waffles
  • ½ c butter (or coconut oil for dairy free)

Melt butter and set aside to cool.

  • 2 c sweet potatoes, cooked and mashed*
  • 6 eggs, beaten
  • 2 c milk of choice (I love making my own hazelnut milk for this dish)

Mix, then stir in cooled butter.

  • 1 c flour of choice (whole wheat flour or make it gluten free by using almond meal or all-purposed gluten free flour)
  • 1 c rolled oats, finely ground (choose gluten free if desired)
  • 1 c walnuts, pecans or hazelnuts, finely ground
  • 2 T baking powder
  • 1.5 t salt

Mix together and then add into the sweet potato mixture.  

Bake in a hot waffle iron.  

* No need to peel the sweet potatoes – they add nutrients. Simply chop into bite size pieces and steam about 8 minutes followed by mashing.

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