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Sweet Potato Waffles


Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!

So here's how it's done...
Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  


In a separate bowl, whisk together the flour, baking powder & salt.  


Pour the wet ingredients over the dry ingredients, and stir well to combine.


Here's another picture using a bit more sweet potato...such a pretty colour, am I right?!?


Spread the batter over the waffle iron (I use a soup ladle, and use about 1 1/2 ladles full per waffle.


The tricky part is cooking whole food plant based waffles on a waffle iron.  Because there are no refined oils in the recipe, it can be a bit of a sticky mess if you don't let the waffles cook long enough.  It was a bit of trial and error the first few times I made these, trying to figure out exactly how long they needed to cook for, but now I've got it down to a science.  My waffle iron uses a red light / green light method.  You close the waffle iron, and then typically would wait for the green light to come on so you know the waffle is done...HOWEVER...this method doesn't work for oil-free waffles so great.  My green light pops on after 3 minutes and 14 seconds (I told you I had it down to a science), but this recipe takes more like 5 - 5 1/2 minutes per waffle to get them cooked to perfection.  Taking the waffle off earlier results in it separating and sticking.  So...my recommendation is to cook your waffles for approximately 1 1/2 times longer than the typical cooking time of your waffle iron, which for me is about 5 minutes minimum.  If you are concerned about them sticking, and oil isn't an issue for you, spray your waffle iron with cooking spray after every 3 waffles or so, and they will come off perfectly.  Oil or no oil though, you'll have to wait the full 5 minutes (or whatever one and a half times the typical time ends up being for your waffle iron) to remove the waffles without having them separate.


Hopefully I explained that in a way that made sense!  With all that super awesome knowledge under your belt, you're pretty much ready to go!  The recipe will make about six to seven 8" round waffles (depending on the amount of sweet potato used).  Top with fruit and pure maple syrup, or whatever tickles your fancy.  My favourite combo is a bit of coconut manna, mixed berries, banana slices, maple syrup and cinnamon.  For an extra bit of fun, try topping these with my Coconut Whipped Cream!  With all that goodness, plus the awesome nutrient dense waffles, it doesn't take many of these babies to fill you up.  

If I have leftovers (which I usually do because they are so filling) I like to make "waffle sandwiches" for my kids school lunches the next day, or I send them with a couple waffles and a small container of maple syrup as a dip.  They love it and think it's a pretty special treat.  I love it too because they are getting an awesome, whole grain lunch, complete with starchy vegetables and free of refined sugars and oils.  I'm constantly amazed at how yummy healthy eating can be folks.  If you aren't sold already, please go make these for your family and you will be!

Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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Sweet Potato Waffles 
By Lise-Anne Michel {Plum Planted}
Makes 6-7 round 8" waffles
WFPB, Dairy-free, Refined Sugar-free, Refined Oil-free

Ingredients:
1/2 - 1 medium sweet potato, peeled, diced, and cooked (2-5 cups cooked)
1 c. applesauce
3 c. plant milk*
1/4 c. raw unpasteurized honey
3 1/2 c. whole wheat flour**
2 T baking powder
1 t. salt

Method:
1. Preheat waffle iron.
2. Combine sweet potatoes, applesauce, plant milk and honey in a high speed blender (I use a Vitamix) until well combined.
3. In a large bowl, combine flour, baking powder and salt.
4. Pour wet ingredients over dry ingredients, and whisk together to combine.
5. Ladle batter onto waffle iron, and spread to desired shape, leaving about an inch or two on every side to account for any compression once the waffle iron closes.
6. Close iron and cook for 1 1/2 times what your waffle iron typically cooks for (I cook mine for 5 - 5 1/2 minutes).
7. Open waffles iron and remove waffles gently with a fork.  Spray with cooking spray every third waffle or so if desired.

Recipe Tips:
*I use unsweetened almond milk
**I use my own ground whole wheat flour, made from either hard white wheat or hard red wheat.  I prefer the texture of my own ground flour to store bought whole wheat flour in this recipe.

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