Sweet Potato Good Morning Waffles
Naturally sweet, warmly spiced waffles made with roasted sweet potato, oat flour, and crunchy pecans — a nourishing make-ahead breakfast.
Equipment
- mixing bowl
- waffle maker
- baking sheet for roasting sweet potato
- whisk
- measuring cups and spoons
Ingredients
- 1 large sweet potato, cooked, peeled, and pureed (about 1 1/4 cups)
- 2 large eggs, room temperature
- 0.7 cups milk of choice
- 2 tablespoons melted ghee
- 2 teaspoons vanilla extract
- 1.5 cups oat flour
- 1 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.3 cups chopped pecans or walnuts
Instructions
- Roast the sweet potato: Bake 1 large sweet potato at 400°F for about 45 minutes, until tender. Let cool, remove the peel, and puree the flesh.
- Mix the wet ingredients: In a mixing bowl, whisk the sweet potato puree with 2 large eggs, 0.7 cups milk of choice, 2 tablespoons melted ghee, and 2 teaspoons vanilla extract.
- Add the dry ingredients: Stir in 1.5 cups oat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground nutmeg until the batter is combined.
- Fold in the nuts: Fold in 0.3 cups chopped pecans or walnuts and set the batter aside.
- Cook the waffles: Preheat your waffle maker and lightly spritz with oil. Pour about 1/4 cup of batter per waffle and cook until golden and crisp.
- Serve: Top with sliced bananas, extra pecans, and a drizzle of raw honey or maple syrup.
Notes
Butternut squash, pumpkin, or yams can be swapped for the sweet potato. Batter can be made the night before and refrigerated — pull it out about 10 minutes before cooking so it's not ice-cold. Any unsweetened milk works well (coconut, almond, cashew, or grass-fed dairy).