I had leftovers after making sweet potato waffle iron hash browns a couple of nights ago, so naturally I had to use the rest of the sweet potato that I had!  These are SO good, and super filling. I was only able to eat half of one because they are so satisfying!  I found the original recipe on Paleo Newbie and then made a few changes.

After I made the hash browns the other night, I had a good amount of chopped/food processed sweet potato left, so I just put it in a bowl in the fridge.  Today, I took it out, nuked it for 5-6 minutes to cook it, and then proceeded with the recipe!  Easy Peasy!!

Happy, healthy eating my friends!

Ingredients

• 1 cup of cooked and mashed sweet potato (about 2 potatoes)
• 1/2 cup almond butter
• 1 tbs coconut flour
• 3 eggs, separated into yolks and whites
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1 tbs agave or maple syrup (then extra for topping)

Instructions

1. Preheat your waffle maker
2. Separate the eggs’ yolks and whites. Place egg whites in a small bowl and set aside. Add the yolks to your main mixing bowl (see next step)
3. In a mixing bowl, combine the yolk and all of the above ingredients (except the egg whites) and blend well with an electric mixer – about 3 minutes. The batter will be thick – don’t thin it!
4. In a separate bowl, beat the egg whites with electric mixer until peaks form – about 3-4 minutes
5. Now fold the egg whites into the sweet potato mixture until blended into the batter
6. Lightly grease your preheated waffle maker with coconut oil
7. Pour batter into molds and cook until golden
8. Serve with a fruit topping or maple syrup if desired!