Weird combo, huh? Sweet potatoes in a waffle? Surprisingly, it actually works pretty well. This breakfast project originally started out as banana waffles, but when I remembered that I had an extra (already cooked) sweet potato in the fridge that needed eating, a light went off. I’m always looking for ways to sneak in extra veggies, so this was a perfect combo.  To my amazement, the kiddo actually ate some and liked it!

Sweet Potato Waffles

3 TB ground flax seeds

9 TB water

1 1/2 cups non-dairy milk mixed with 1 1/2 TB apple cider vinegar (I used almond)

1 medium sweet potato, cooked and peeled

2 TB brown sugar

2 TB Earth Balance, melted

2 cups flour (I used half all-purpose and half ww pastry)

1 tsp baking powder

1/2 tsp salt

First, mix together the “milk” and vinegar and set aside.  In a food processor, combine the ground flax seeds with the water and process until thick and creamy.  Add the milk, sweet potato, brown sugar and Earth Balance.  Process until completely smooth (no chunks of potato left).

In a large mixing bowl, mix together the flour, baking powder and salt.  Add the wet ingredients from the food processor and stir to combine.  Thin out with a few tablespoons more milk or water if it is too thick.

Cook in a waffle iron according to the manufacturers directions.  I like my waffles extra crispy, so I transfer them to a warm (250 degree or so) oven after removing from the waffle iron.