An all time favorite food of mine are sweet potatoes. Not just because they are insanely delicious, but also because of all of the incredible health benefits they have to offer.
Sweet potatoes are a great source of Vitamin C which helps accelerate wound healing, and produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress. Yes, you'd have to be crazy to pass all that up!
Been spending a lot of my time digging for cool new recipe's to share with you all and this one is now at the top of my list of favorites!
Recipe type Breakfast, Waffles, Gluten-Free
1 Medium Sweet Potatoe (~1½ chopped or 380 g, pre-cooked)* 1 C. Old Fashioned Rolled Oats
1 T. Baking Powder
1 tsp. Cinnamon
3 Packets Stevia (optional)
¾ C. Unsweetened Vanilla Almond Milk (or milk of choice)
1 T. Extra Virgin Coconut Oil (or oil of choice)
1 T. Vanilla Extract
¼ C. Blueberries
1 T. Peanut Butter or Almond Butter
1 tsp. Maple Syrup or Honey
Cook sweet potatoes - either roasting for 45 minutes at 400 degrees or by piercing with a knife, wrapping in a wet paper towel, and microwaving for 6-8 minutes.
Process dry ingredients - oats, baking powder, cinnamon, stevia - in a food processor or blender. Pour into a mixing bowl.
Process wet ingredients - sweet potato, egg, oil, milk, vanilla - in a food processor or blender.
Pour wet ingredients into the bowl with dry, and mix until just incorporated.
Lightly coat waffle iron with cooking spray and pour batter into the iron. Cook according to waffle iron directions.
Top waffles with fruit, nut butter, etc. Enjoy!
*You can use canned sweet potato puree but make sure to find one with no sugar added, preferably organic and BPA-free.
**Replace egg with a "chia egg" to make the waffles vegan = 1 tablespoon chia + 2 tablespoons water. Mix and sit for 3 minutes.
***Prep time reflects microwaved sweet potato.
Serving size: ½ recipe (3-4 waffles) Calories: 340