Sweet Potato and Pecan Waffles

Ingredients for Sweet Potato and Pecan Waffles

• 1 medium sweet potato, baked until tender, skin removed, and mashed (about 70g )

• 90g rolled oats

• 240ml unsweetened almond, coconut, or cashew milk

• 2 eggs or egg replacer equivalent

• 45ml unsweetened almond butter

• 1 tablespoon flax meal

• 2 teaspoons baking powder

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• Zest of 1 medium clementine

• Pinch of ground cardamom

• Pinch of ground nutmeg

• 120ml chopped pecans, plus more for topping

• Olive oil cooking spray

• Maple syrup, for serving (optional)

Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.

Preheat a waffle iron to medium heat and grease with cooking spray. Pour about 180ml the batter into the centre of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.