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

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

Ingredients:

• 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

Tools:

• Waffle Maker (this is the one I use and love – it’s small and easy to store)
• medium-sized mixing bowl
• medium-sized stockpot

Directions:

1. Fill a medium-sized stockpot with 4-5 cups of water.  Grab your Japanese sweet potato and scrub peel it 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 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 JUST until soft, for about 10 minutes.  I test mine by poking the chunks with a fork or knife – you should be able to easily pierce the potato, but avoid overcooking! Overcooking will lead to mushy waffles 🙁
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:
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.

Enjoy!!! These are great paired with my Oven Fried Eggs.

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

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

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 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 follow this recipe:

Ingredients:

• 1 cup mashed orange sweet potatoes (bring 1 in chunks to a boil and boil for 5 minutes)
• 2 eggs.

Directions: In a medium bowl whisk the eggs, add a spoonful of the cooked sweet potatoes (if hot) and temper eggs. Add remaining mashed sweet potatoes, stir until smooth. Divide the batter into quarters and cook in preheated and greased waffle maker until browned a bit on the outside (5 min or so). Enjoy 🙂

Please let me know if you have any questions! Leave a comment, or catch me on Twitter.

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