Native to the American tropics, sweet potatoes (Ipomoea batatas) were first cultivated more than 5,000 years ago. These flowering plants, whose roots are edible, are one of the most nutritious vegetables known to man. They are a great source of vitamin A, B5, B6, C, manganese, copper, thiamin, niacin, and have antioxidant and anti-inflammatory properties.
Sweet potatoes are also a local crop in many countries and can be grown in your own garden in Ireland or even in pots indoors! They are generally available most of the year, especially during the winter. In countries like Ireland, I consider sweet potato a winner in nutrition, sustainability and taste.
With all these qualities, sweet potatoes are the perfect ingredient for a nutritious yet delightful breakfast. These waffles are naturally sweet but they can be topped with berry jam, maple syrup or just simply some berries or fruit.
If you don’t have a waffle maker you can use the batter to make pancakes and they will be just as tasty.
- 1 cup sweet potato purée
- 2 tbsp ground flax seed
- 2 cups oat milk (or any other homemade vegetable milk)
- 1/3 cup melted coconut oil
- 2 cups buckwheat flour (or spelt flour)
- 1 tsp baking powder
- 5 drops lemon juice or apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp organic vanilla extract
- To make the sweet potato purée, peel the sweet potato, cut it in cubes and steam for 7-8 minutes. Let them cool in a bowl and then mash into a purée
- Stir together the flour, ground flaxseed, baking powder and the cinnamon
- In a separate bowl, whisk together the sweet potato purée, oat milk, vanilla extract and lemon juice
- Mix with the dry ingredients, and then pour in the melted coconut oil and continue mixing gently until combined
- Preheat your waffle iron for a few minutes
- Depending on the size of your waffle iron, scoop between 3/4 to 1 cup of batter into the waffle iron, and leave to cook until deep golden and crisp. Mine take about 5 minutes to be ready
- Serve immediately with your favorite toppings