These absolutely delicious sweet potato waffles are gluten-free, lectin-free, sugar-free, easy to make, and taste like sweet potato pie. A perfect waffle recipe for breakfast, as a sweet with coffee or tea and can even be included in a savory meal.
What is a safe waffle maker?
I recently got a new waffle maker, one that is ceramic coated and has removable plates. The reasons I never made waffles in the past were the Teflon-like non-stick coating and the fact that they were difficult to clean. Needless to say, I am now obsessed with making waffles, both sweet and savory, and I have so many ideas.
As far as I know, the safest waffle maker available is one with a scratch-resistant ceramic coating. The one I have is Breville DuraCeramic, but I can’t find it on Amazon in the US. Two other options that have ceramic coating are these two (although neither has removable plates):
My waffle maker makes 2 waffles. When it comes to instructions on how to use the waffle maker, it’s easiest to follow the instructions on the waffle maker, such as the amount of batter to add and the times. With the amount below, I made 8 waffles.
What are the ingredients for Sweet Potato Pie Waffles?
As I write this it’s almost Thanksgiving, and sweet potato pie is the star of the season. The ingredients are easy to find anywhere in the world, and this recipe is so easy that even a child can make it.
These sweet potato waffles are perfect with coffee, for breakfast, but can be included in a savory breakfast or any other meal, if you like the sweet addition. My dad had sweet potato waffles with braised red cabbage and duck.
Although there is a lot of natural sweetness from the sweet potato and other ingredients, this sweet potato cake has no sugar and as a sweetener I only used 2 tablespoons of inulin powder.
For lectin-free, gluten-free flour mixture I used chestnut flour i sorghum flour. If you don’t have chestnut flour, you can just use sorghum flour, but the chestnut flavor makes all the difference in the end result, adding more sweetness and earthiness to the sweet potato waffles.
I add a small amount of pecan butter in the waffle batter, but if you can’t find it, any nut butter will work. Roughly chopped pecans are essential for texture and flavor, so I won’t skip them.
The spice mix is made of: cinnamon, nutmeg, licorice powder, vanilla, but you can use any sweet potato pie combination you like. I think adding cloves and ginger will make it very Christmassy.
The other ingredients are pasture-raised eggs, coconut cream, extra virgin olive oil and salt.
How to serve and store sweet potato waffles?
I love to serve Sweet Potato Pie Waffles as a late breakfast, drizzled with pecan or hazelnut butter, with coffee or tea. But they’re also a great base for a savory sandwich, alongside eggs and bacon.
I prefer these sweet potato waffles cold. They are great even the second day after being stored in the fridge, in storage bags.
I haven’t tried it yet, but I don’t see why freezing them wouldn’t work. They can be reheated in the oven.
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Ingredients
- 2 cups cooked sweet potato puree
- 2 pasture-raised eggs
- 4 tablespoons of coconut cream
- 2 tablespoons pecan butter
- 1 tablespoon of extra virgin olive oil
- 1/4 teaspoon nutmeg
- 1 teaspoon of cinnamon
- 1/4 teaspoon licorice powder
- 1 teaspoon of vanilla essence
- 1/8 teaspoon of salt
- 2 tablespoons inulin powder (or other powdered sweetener)
- 1/3 cup of chestnut flour
- 1/2 cup sorghum flour
- 1/2 cup chopped pecans
- 2 tablespoons of grated dark chocolate (over 85%)
- 1 teaspoon of inulin powder for dusting
Instructions
Mix sweet potato, eggs, coconut cream, pecan butter and olive oil until creamy.
Add the contents of the blender to a bowl, add the spices and combine.
Add the chestnut flour, through a sieve, as it tends to clump together.
Add the sorghum flour and mix with a spatula until all the flour is incorporated. You will get a thick dough.
Follow your waffle maker’s instructions to cook the waffles (I don’t use extra fat in mine, but you may need it).
When ready, dust them with inulin powder and sprinkle with grated dark chocolate.
They can be eaten hot or cold (I prefer them cold).
Store in a silicone bag in the fridge.