Sweet Potato Waffles

Lake Superior Kitchen, Sweet Potato Waffles, breakfast, healthy waffles

Healthy and economical have been on my mind a lot lately when it comes to meal planning.  I love so many things about a Paleo diet, but I have a few hang-ups as well.  First of all, I don’t like meat to be in all my meals.  It isn’t sustainable, budget-friendly, or, in my opinion, the healthiest way to eat. I do like meatless Paleo meals, but I do find I have to eat a lot to get full. My second problem with all-paleo is the cost.  It isn’t affordable for our family, especially when I like to buy some things organic.  This leads into my last problem, which is sharing meals with friends.  I want food that I can make in large quantities so we can share with other people in our lives.  So, I have been trying to find and develop recipes that are still healthy, often highlight veggies, but are affordable as well.  I won’t be posting quite as many grain free recipes, although I’m not giving them up entirely.  I still often eat grain-free, but I’ve been adding in some select foods that help round out meals. I make a lot of sourdough bread these days.  I love homemade sourdough, as does the fam.  I find that fresh sourdough and cheese next to a vegetable soup is one of our favorite meals.  Healthy, affordable, filling.  

This waffle recipe contains two full sweet potatoes.  It feels like a sneaky healthy recipe since the kids are just pumped to be eating waffles.  Pure maple syrup is something I won’t abandon, so that is what I suggest for your topping!

Sweet Potato Waffles

serves 4


Ingredients:

2 medium to large sweet potatoes, well-cooked and cooled (I microwaved mine)

1 1/2 c milk (dairy or non-dairy)

2 eggs

1/4 c butter, melted plus some for topping

3/4 t salt

1 1/2 t baking soda

 1 t cinnamon

2 c spelt flour (or regular flour)

Directions:

  1. Cook your potatoes any way you like. I find the microwave to be easy in this case. Make sure they are plenty soft.

  2. Scoop the sweet potatoes out of the skin and place in a medium bowl. It’s ok if the potatoes are warm, just don’t have them too hot that you’ll burn yourself or cook your eggs.

  3. Stir the potatoes together with the milk until well combined and not too lumpy.

  4. Whisk the eggs in a separate small bowl and then add them into the sweet potato mixture.

  5. Add the melted butter and stir everything until well combined.

  6. Add the salt, baking soda, and cinnamon and stir well.

  7. Mix the flour into the rest of the batter.

  8. Grease your waffle iron between every waffle. Scoop about 1/2 c batter for each waffle. Serve with butter and pure maple syrup.


Sweet Potato Waffles, Lake Superior Kitchen, healthy breakfast