Sweet Potato Waffles
2 medium-sized sweet potatoes
2 cups rolled oats
2 tablespoons baking powder
2 teaspoons cinnamon (or pumpkin pie seasoning)
3 tablespoons light brown cane sugar
2 eggs, room temperature (or vegan replacement)
1 1/2 cups unsweetened almond milk (or milk of choice)
1 tablespoon grape seed oil (Substitutions: olive oil or coconut oil)
2 tablespoons vanilla extract
Plug in your waffle maker. By doing this step first, the waffle maker will be heated perfectly when you are ready to start making waffles.
Wrap each sweet potato individually with a damp paper towel and place in the microwave for 4-8 minutes. If you do not want to use the microwave, you may boil the sweet potatoes or bake in the oven at 400F for 45 minutes.
Once the sweet potatoes are cooked, use a spoon to spoon out the inside of the potato. Set aside to cool.
In a food processor add the rolled oats, baking powder, cinnamon and sugar and pulse until you get a flour like texture. If you do not have a food processor, you may use a blender. Set the flour aside.
Add sweet potatoes, milk, vanilla extract, eggs and oil into a medium-sized bowl. Use a hand mixer to blend all the ingredients together. Again, if you do not have a hand mixer, don't worry, you can use a blender.
When all the wet ingredients are incorporated, add the dry ingredients 1/4 cup at a time. Repeat this step until all the dry ingredients are incorporated. By adding the dry ingredients in increments, it will prevent over mixing the batter.
Pour 1/4 cup into each square on your waffle maker. Cook according to your waffle maker. According to my waffle maker, I cooked these waffles for about 5-7 minutes. Repeat until you have used all the batter.
Sprinkle powdered sugar, toasted pecans and drizzle maple syrup.
I hope you enjoy these waffles!