sweet potato waffles, nut free

someone i know… ok, myself… i love sweet potatoes so much. i eat them most mornings for breakfast with dippy eggs and bacon.

i love sweet potatoes in sweet applications, too. just ask my mom. between dad’s cranberries and mom’s buttery cinnamon sweet potatoes over thanksgiving, i was a happy, full-bellied eater.

this waffle recipe follows the same guidelines as my banana waffles recipe, swapping the pureed banana for half a cup of sweet potato puree. the same thing can happen with pumpkin puree. just follow the ratios!

i don’t like a soggy, rubbery waffle. i want my waffles super crisp on the outside, moist and stretchy on the inside. i want them to taste like real waffles. these waffles are exactly that, and have such a crisp, light crust on the outside, they almost seem yeasted. the tapioca flour is what is responsible for those textures. i like to use whey protein powder instead of coconut flour because i like extra protein in the morning, but coconut flour works the exact same in this recipe and produces a wonderful flavor. if you use coconut flour, think of adding a tablespoon of maple syrup to sweeten the deal.

schmear of warm cream cheese or neufchatel cheese, and drizzle of warmed, real maple syrup.. i insist. … -don’t skip it! melted coconut butter, toasted pecans, and whatever else you can dream up would be acceptable to have with these waffles. bacon on the side balances out the sweetness with salty protein., and a little sausage wouldn’t be a bad idea either!

just look at how orange the inside of these things are. such a yummy, healthy treat. one serving of sweet potato (1/4 cup) contains an entire day’s worth of vitamin A for your eyes and for your immune system. learn more about the magic of the sweet potato by clicking here.

this would make a wonderful addition to the holiday breakfast table.

whatever you do, don’t skip the cream cheese and syrup. i’m warning you..

sweet potato waffles

1/2 cup sweet potato puree (fresh or canned)

2 eggs, beaten

1 tbsp oil

1 tsp vanilla extract

3 tbsp whey protein powder or coconut flour

4 tbsp tapioca flour

2 tbsp flax meal

1/4 tsp salt

1/2 tsp baking soda

1 tsp pumpkin pie spice

method: plug your waffle maker in and coat the surface with oil. allow to heat up for at least 5 minutes, or according to the manufacture’s instructions.

combine all wet ingredients in a medium bowl.

separately, combine all dry ingredients in a medium bowl.

combine the 2 in a bowl or pyrex with a pouring spout, if you have it. stir well to form a runny batter. allow to set for 5 minutes to let all of the wet soak into the dry.

pour batter into waffle maker, close the lid, and allow to cook for 2-3 minutes. i like to wait until the steam slows to check the waffles.

carefully remove waffles and serve with desired toppings.

*note* while the batter is setting up, i like to place a hunk of cream cheese or neufchatel cheese in the microwave on super low setting for a few seconds to soften it. additionally, i like to place my cold bottle of maple syrup in a bowl of hot water to warm the syrup. this takes 20 minutes or so, so start doing this before you prepare the batter.

Whole 30, day 10

i mention stress throughout my previous posts. i admit reluctantly that i deal with stress by munching on cheese and pretzels, and also with a drink throughout the week. -no, not in the “slippery slope” way, but still not a really healthy way to deal with it. now i’m stuck dealing with the stress by, well, dealing with it. this means lots of talking it out. lots of honesty and communication.

“with what?”, you may be asking. what could this stress be…

we are moving to cleveland. my husband has found himself in such a desirable position at a cleveland library, that we are moving! i will be staying home with sweet little juniper for as long as possible. this means i had to quit my beloved job at the dental office. i will be working through august 1. after that, i will be a stay at home mommy for a bit, and brian will be working in his dream-job setting!

we get to move back to a city, with sidewalks, farmer’s markets, and grocery stores all within walking distance. no more 20 minute drive because i forgot the bacon. no, we will be walking for destination. we can spend lots of time playing in parks, socializing with other babies, and enjoying city life once again!

we still don’t have a place to live, so we’re not sure what will happen of the cats or chickens and lots of other factors. all we know is that we’re going in 3 weeks! hooray!

breakfast: half of a baked sweet potato, 2 fried eggs, 3 strips of bacon. coffee with coconut cream.

snack: some pecans & some cantaloupe chunks.

lunch: ham, peppers, sprouts. plantain chips (no, not ENCOURAGED on W30, but not unapproved, either…)

dinner: shrimp antipasto and a small chunk of tapioca bread. nomsville.

dessert: an apricot (they are perfect right now)

results: ok, so the plantain chips were probably a mistake. i won’t be doing that again. i dunno, i just like ’em. but next time i need some carbs, i’ll opt for a piece of fruit. though i think it wasn’t carb i was craving so much as salty & crunchy.

and yes, i’m still fine with myself having the tapioca flatbread in super moderation. i am nursing and feel that i really want the carbs outside of the fruit realm.

i like to bake the night before i’ll be needing it, because i don’t have time in the morning to bake! i then reheat in the oven for a few minutes before i serve.

one potato should serve 2 people.

baked breakfast sweet potato

1 sweet potato

oil

S&P

method: preheat oven to 400f. coat sweetie in oil, salt, and pepper.

bake on a sheet for 45 minutes. stick a knife into the center of the potato to check for tenderness.

while potato bakes, you can fry your bacon and eggs.

slice potato in half, cover in ghee, salt and pepper, and top with bacon and eggs.

juniper is always this perky and cheery in the morning! i am thrilled that i can soon spend my mornings with her again instead of leaving her for work!