Sweet Potato Waffles

Orange waffles. Or purple if you’re feeling crazy and substitute purple sweet potatoes. These work best on a traditional waffle maker.

3 Plant Points | Makes 6 waffles

• 1 medium sweet potato
• Cooking spray, to grease the waffle maker
• 300g jumbo oats
• 2 tablespoons milled flaxseed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 2 tablespoons avocado oil

Preheat the oven to 220°C. Cook the sweet potato in the oven until tender, 45 to 50 minutes. Or pierce the sweet potato with a fork, wrap it in a wet paper towel, and microwave on high for 5 to 6 minutes, until tender. Let cool, then scoop out the flesh and discard the peel.

Preheat the waffle maker according to the manufacturer’s instructions. Lightly spray with cooking spray.

Place the oats in the base of a blender or food processor and process until a fine powder forms. Reserve 200 g of the oat flour for the waffles and reserve the rest to make the oat milk. Place the 200 g oat flour in a large bowl and whisk in the milled flaxseed, baking powder, salt, vanilla powder, ginger, and nutmeg until incorporated.

Place 240 ml water and the remaining oat flour in the base of the blender and purée to make oat milk. Add the avocado oil and sweet potato to the blender and purée until smooth. Add more water if too thick.

Add the sweet potato mixture to the flour and mix until just combined. It’s okay if the batter is thick.

Scoop about 100 g of the batter onto the waffle maker, then cook according to the manufacturer’s instructions.

FF UNLEASHED: If you are not restricting histamine, add 1 teaspoon ground cinnamon to the batter.