Bacon · Breakfast · dairy free · Gluten Free · lunch · Snack · vegetable · Vegeterian · whole grain

Savory Sweet Potato Waffles

First off, I’d like to apologize since I’ve been off the grid for a while.  The truth is that after 19 years of hard work at the same company and after a reorganization, they let me go.  After the initial shock of it all has passed, I have had the time to renew with my love of baking and have been busy perfecting a bread recipe for you guys that you can make at home with regular flour, in a regular oven.  I’m almost there and as soon as I have it down to my standard I will happily share it with you guys. I’ve also been busy experimenting with other stuff and so I’m back at creating new recipes for the pleasure of your taste buds! 🙂

Savory Sweet Potato Waffles

And so here we go with the first recipe!  I wanted something different for our Easter brunch this year but still keeping it fun and healthy! These savory sweet potato waffles were really delicious, were a great accompaniment to the green bean salad and roasted maple ham and to top it off, I did them in advance and froze them, toasting them simply to reheat in my toaster oven.    These are fairly easy to do, all you need is a waffle iron!

Start by cooking and cooling the sweet potatoes.

In a food processor put the dry ingredients and pulse until the oats become a flour.  It’s OK to have little pieces of cumin seeds in there.

In another bowl, separate the eggs, and whisk the egg whites until stiff peaks and reserve. In another bowl, whisk the egg yolks, with the sweet potato puree, milk and melted bacon grease.  Add the dry ingredients to the sweet potato mixture and stir until incorporated.  Add the chives into the egg whites and gently, in two parts, add to the batter, whisking gently as to not deflate them completely.

Savory Sweet Potato Waffles

**If you see that your preparation is too loose, add a little flour a couple of tablespoons at a time until you get a thick batter.  You will know once you try one waffle.  The reason it could be too loose is depending on the size of the sweet potatoes.  Mine were huge and I finally added in a full cup of all -purpose flour.

Preheat your waffle iron and grease with some canola oil spray.  Depending on your waffle iron, cook 1/4 to 1/2 cup of batter at a time and cook until crispy.  If serving right away, preheat the oven to 250F and place waffles on a grid to keep warm while doing remaining batch.

Serve with maple syrup or a lightly salted yogurt with green onions! Perfect with crispy chicken or a beautiful piece of roasted ham.


Dry ingredients:

  • 2 cups rolled oats
  • 2 tsp of baking powder
  • 1 tsp of onion powder
  • 1 tsp of coriander
  • 1 tbsp of cumin seeds

Wet ingredients:

  • 3 sweet potatoes precooked and mashed (can be done in the microwave easily) preferably small to medium sized potatoes
  • 2 eggs separated
  • 1 1/2 cup of almond milk (feel free to use the milk you have around the house)
  • 2 tbsp of bacon grease (you can swap this for canola oil but the bacon grease adds a little smokey flavor to these waffles)
  • Chives

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