Our Nourish Coaches recipe has been adapted from Alice Keppley recipe found in Simply in Season.
The sweet potato is packed with nutrients, solves a sweet tooth craving, helps balance blood sugar issues and, according to Rebecca Wood in her book The New Whole Foods Encyclopedia is good for tonifying chi, blood and yin and nourishing the spleen, stomach, kidney and large intestine meridians.
Nutty Sweet Potato 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. In the autumn, I do a warm compote of pears and cinnamon.
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.
