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!
- 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)
- Preheat your waffle maker
- 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)
- 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!
- In a separate bowl, beat the egg whites with electric mixer until peaks form – about 3-4 minutes
- Now fold the egg whites into the sweet potato mixture until blended into the batter
- Lightly grease your preheated waffle maker with coconut oil
- Pour batter into molds and cook until golden
- Serve with a fruit topping or maple syrup if desired!