Go Back
–+ servings
Sweet potato waffles
Print

Sweet Potato Waffles with Dolloped Vanilla-scented Yogurt and Zesty Peach Sauce

Servings 4

Ingredients

  • 1 medium-sized sweet potato peeled and cubed
  • 1 1/4 cups milk or buttermilk
  • 2 large organic eggs
  • 1 1/4 cups oat flour
  • 1/3 cup almond flour
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3 large ripe peaches peeled, pitted, and diced into small cubes (see tip)
  • 1 Tbsp honey
  • 3/4 tsp ginger powder
  • 1 tsp lemon zest
  • 2 tsp cornstarch or arrowroot powder
  • 1 1/2 cups plain Greek or Skyr yogurt
  • 2 tsp vanilla
  • 1/3 cup sliced almonds

Instructions

  • Boil or steam sweet potato cubes until very tender.
  • In blender container, place milk, eggs, cooked sweet potato, oat flour, almond flour, cinnamon, baking powder, baking soda, and salt and blend until smooth. Blend in additional milk if mixture is too thick.
  • Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup batter onto waffle iron and heat until set. Keep prepared waffles warm in a 200 F oven while you prepare remaining batter.
  • In small saucepan, place 1/2 cup water, peaches, honey, ginger, lemon zest, and pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp water until dissolved, and then stir into the peach mixture. Simmer for another 2 minutes, or until mixture thickens.
  • Stir together yogurt and vanilla.
  • Serve waffles topped with yogurt, peach sauce, and almonds.