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JAPANESE SWEET POTATO WAFFLES (grain-free, paleo)

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Japanese Sweet Potato Waffles served with homemade probiotic coconut yogurt, fresh strawberries, coconut chips, and a tahini honey drizzle (tahini warmed with raw raspberry blossom honey).

Japanese Sweet Potato Waffles served with homemade probiotic coconut yogurt, fresh strawberries, coconut chips, and a tahini honey drizzle (tahini warmed with raw raspberry blossom honey).

These grain-free, dairy-free sweet potato waffles are packed with veggies, fibre and protein and work well served sweet or savoury.  They ain’t picture perfect, but they sure taste amazing. Give them a try and LMK what you think!

Ingredients (for 8 medium waffles in my waffle iron)

  • 2 cups roasted, peeled and mashed Japanese sweet potato

  • 4 pasture-raised eggs

  • 1/3 cup full-fat coconut milk

  • 2 Tbsp coconut oil, melted

  • 1 tsp apple cider vinegar

  • 1/4 cup Further Food collagen peptides

  • 2 Tbsp coconut flour

  • 1 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

Directions:

  1. Put sweet potato, eggs, coconut milk, coconut oil, and apple cider vinegar in a medium bowl and whisk well to combine.

  2. In a small bowl, mix together remaining ingredients. Add to wet ingredients and stir to combine.

  3. Pour batter in greased waffle iron as per waffle iron directions and cook as instructed.

  4. Add your favourite sweet or savoury toppings and enjoy!

Japanese sweet potato waffles can be stored in an airtight container in the fridge for 3 days or the freezer for up to one month.  Pop in the toaster to reheat before serving.

Japanese Sweet Potato Waffles served with soft-boiled egg, guacamole, roasted radishes, watercress, microgreens, grape tomatoes, and Eaton Hemp toasted hemp seeds.

Japanese Sweet Potato Waffles served with soft-boiled egg, guacamole, roasted radishes, watercress, microgreens, grape tomatoes, and Eaton Hemp toasted hemp seeds.