Japanese Sweet Potato Waffles - 3 ingredients - Coconut Contentment (Paleo, Gluten-free, Whole 30)

Japanense Sweet Potato Waffles

So let’s be honest – if you grew up with freezer waffles, cereal, biscuits, Pop Tarts, etc. – some mornings eggs and vegetables just don’t do it for ya.  At least that happens to this girl! Some mornings I wake up and I just want something bread-y and delicious.  These days it’s easy to meet those nostalgic cravings with so many wonderful grain-free recipes out there.

BUT - when you’re trying to focus on just eating real foods or you’re trying to follow a Whole 30 or a 21 Day Sugar Detox most of those wonderful grain-free baked goods are not an option.

Well this waffle recipe is an option on such a diet! :) AND it’s SO GOOD! Oh man I just love it.  I have eaten it everyday the past 3 days for either breakfast or lunch.  It’s great because you can go savory or sweet with it. Enjoy!

Japanese Sweet Potato Waffles

Japanese Sweet Potato Waffles - 3 ingredients - Coconut Contentment (Paleo, Gluten-free, Whole 30)

Prep: 5 minutes          Yields: 4 waffles or 2 round waffles


  • 1 large Japanese Sweet Potato, 2 cups mashed (see note below for substitutes)
  • 2 tbsp Coconut Oil, Ghee, Butter, Lard, or other healthy fat, plus more for greasing
  • 2 Eggs
  • Pinch of Sea Salt



  1. Fill a medium-sized stockpot with 4-5 cups of water.  Grab your Japanense sweet potato and scrub it clean or peel it.  It’s not necessary to peel it, but if you prefer no skin then I suggest peeling the sweet potato under cold running water.  Like most tubers, when exposed to light the sweet potato starts to turn a greenish tint.  The water prevents this from happening.
  2. Once the sweet potato is cleaned/peeled, begin chopping it into 1 to 2 inch chunks. As you chop, add the chunks to the water to prevent the sweet potato from turning green (the light causes it to produce chlorophyll).
  3. Once chopped, place the stock pot over medium to high heat.  Bring to a boil.  Boil until soft, for about 10-15 minutes.  I test mine by poking the chunks with a fork or knife – you should be able to easily pierce the potato.
  4. Once soft, drain the water off, and return the sweet potatoes to the stock pot.  Add the sea salt and coconut oil (or other fat) and mash the potatoes. Once this is complete grease and turn on your waffle iron.
  5. While the waffle iron heats, grab the medium sized mixing bowl, and add the 2 eggs.  Whisk well with a fork.
  6. Add a spoonful of mashed sweet potato to the eggs while beating them with the fork in order to temper the eggs (avoid making scrambled eggs!). Add the remaining sweet potatoes and mix well until it’s a thick dough.  It should look like this:Japanese Sweet Potato Waffles - just 3 ingredients - Coconut Contentment (Paleo, Gluten-free, 21DSD, Whole 30)
  7. Once the waffle iron has heated, depending on the size of your waffle iron, either divide the dough in half for a round waffle maker or waffle maker that makes two waffles at a time OR If your waffle maker makes four waffles than add all of the dough.  Spread the dough out evenly over the iron, leaving about half an inch from the edge to allow it room to spread out.
  8. Cook for 4-5 minutes, or until the waffle has begun to brown.
  9. Serve immediately, or store in the fridge for later.  My favorite way to eat these is with sea salt and a giant glob of ghee.  Maple syrup would also be wonderful over the top if you’re allowing it in your diet.  These are a great base for savory BBQ, Paleo fried chicken, or for sweet fruit.


*This recipe is easily doubled, tripled, etc. – just follow this ratio –

1 cup mashed Japense Sweet Potato : 1 tbsp fat : 1 egg : 2 square waffles/1 round waffle

Japanese Sweet Potato Waffles - just 3 ingredients - Coconut Contentment (Paleo, Gluten-free, 21DSD, Whole 30)

NOTES: If you do not have access to Japanese sweet potatoes (I find mine at Whole Foods – where you can request anything!), sub another starchy tuber, like normal white sweet potatoes, Yuca or white potatoes. Normal orange sweet potatoes will not produce quite the same result in this recipe due to their moisture content.  If orange sweet potatoes are all you have to choose from then definitely check out Inspiralized sweet potato waffle recipe – it’s delicious, and is also just egg, sweet potato, and seasonings – but it does require a spiralizer. Please let me know if you have any questions! Leave a comment, or catch me on Twitter.

This post does contain affiliate links.  If you purchase anything through my Amazon store I receive a small portion of the purchase – which goes to help keep this blog going. Thank you for your support readership! :)

Paleo Valentine's Day Sugar Cookies - Coconut Contentment (Gluten-free, Dairy-free)

Valentine’s Day Sugar Cookies (Paleo)

Growing up Valentine’s Day was always special to me.  I loved how my sweet mama always gave (and still gives) my brother and I a little gift and a card.  I loved the Valentine’s Day parties at school.  I remember many trips to Target looking for my little valentines to give to my classmates.  And of course, I loved the goodies! Heart-shaped candies and cookies, more chocolate than I thought possible, and sweet, sweet cupcakes.  Talk about a sugar rush!

These days I still love Valentine’s Day.  It’s such a great reminder to find ways to really show your friends, family, and significant others how much you care for them and love them.

Of course, finding tasty Valentine’s Day desserts to share that are gluten-free, grain-free, dairy-free, refined sugar-free, peanut-free, etc… can be difficult!

To help in your celebration of this day of love, I have a “sugar” cookie recipe to share with you. These cookies have a wonderful soft and chewy texture and have the perfect amount of sweetness without the sugar rush!  Even more fun they have little color and tang from raspberry juice.

I must confess that my hope was to create a pink sugar cookie through the use of the raspberry juice – they turned out much more like a light purple! Which, purple is Valentine’s Day-ey :) so I say it works!

I hope that you enjoy it!

Valentine’s Day Sugar Cookies

Paleo Valentine's Day Sugar Cookies - Coconut Contentment (Gluten-free, Dairy-free, Refined Sugar-free)

Prep: 20-25 minutes          Bake: 8-10 minutes          Yields: 28 cookies


  • 2 cups blanched almond flour (I love Honeyville)
  • 1/4 cup + 2 tbsp coconut flour (Let’s Do Organic is well-priced at Whole Foods or on Amazon)
  • 2 tbsp arrowroot powder
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup palm shortening or grass-fed butter (room temp)
  • 1/2 cup honey or maple syrup
  • 1 egg (room temp)
  • 1 tsp vanilla
  • 2 tbsp raspberry juice (optional – directions below)



  1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper.
  2. Add the dry ingredients to the medium bowl, mix well.
  3. Add the wet ingredients to the large bowl and cream well with the mixer or hand mixer.
  4. Add the dry ingredients to the wet ingredients in the large bowl – mix well until coming together and dough-like. Press the dough into a ball with a cake spatula in the bowl.
  5. On a clean flat surface lay out an 18 to 20-inch long piece of the parchment paper, sprinkle with coconut or almond flour. Pour the dough out onto the sheet.  Sprinkle the top of the dough with a bit more flour.  Lay a second piece of parchment paper over the top of the dough (same size as the piece on the bottom.) The dough should be sandwiched between the parchment paper.  Using your hands press down on the dough a bit to make rolling the dough out easier.  Using the rolling pin roll the dough out to 1/4 inch thickness.
  6. Remove the top sheet and set aside for later.  Grab your cookie cutters and start cutting out cookies.  I recommend after cutting out a couple cookies rinsing the cutters under a bit of warm water or dipping them into a bowl of warm water – this will allow a smoother cookie and make cutting them out easier.
  7. Lay out the cut-out cookies on the parchment paper lined baking sheets about a half inch apart from each other (they will not expand very much). Now with the leftover dough repeat rolling out the dough and cutting out the cookies until the dough is all used up.
  8. Bake for 8 to 10 minutes until lightly browned on the bottom.  With a spatula carefully transfer them to a cooling rack if you have one (not necessary – just helps with the cooling process). These are delicious warm right out of the oven and when cooled! The texture is soft and chewy. Enjoy!

Paleo Valentine's Day Sugar Cookies - Coconut Contentment (Gluten-free, Dairy-free)

Raspberry Juice:


  •  1 cup frozen or fresh raspberries
  • 1/2 cup water


  1. Add the water and berries to a small saucepan.
  2. Bring the berries to a boil over medium-high heat.
  3. Reduce the heat to medium-low and let the berries reduce and simmer for 5-10 minutes until thick and broken down.
  4. Pour the berries into a mesh strainer placed over a bowl.  Press the berries down to extract the juice. This may take 3-5 minutes to get the amount of juice you need.  Add 2 tbsp of it to the cookies! Set aside the rest of the raspberries as a healthy fruit spread :)

This post does contain affiliate links.  If you purchase anything through my Amazon store I receive a small portion of the purchase – which goes to help keep this blog going. Thank you for your readership! :)