You’ve heard of chicken and waffles? Well I’ve got an even tastier idea for you just in time for Thanksgiving – leftovers using this new paleo sweet potato waffles recipe.
First off, these sweet potato waffles are the bomb…if I do say so myself. Really proud of them. Hope you like them too!
I’m not a fan of heavy, dense waffles. That’s why I’ve never EVER posted a paleo waffle recipe until now.
I like my waffles light so I can add fresh fruit or have a little something on the side and not feel overly stuffed. This sweet potato waffle fits the bill perfectly.
And you’ll be thrilled to know this is a super-simple paleo and gluten-free recipe. There’s a little extra step whipping up the egg whites and adding them to the batter, but it only takes a few minutes and it’s worth the effort…that’s what makes these waffles nice and light.
So here’s the little after-Thanksgiving bonus with these…you can use these to make an open-face “sandwich” loaded up with your T-day leftovers. Turkey, stuffing, cranberries – and what the heck, pour the leftover gravy on these too. Pile just about anything on these sweet potato waffles and dig in!
Personally, I can’t wait to serve these post-Thanksgiving to my family. I used to be big on making sliders with leftovers after T-Day, but gave them up when I went paleo. Now I’m excited about starting a new family tradition with these healthy waffles! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-20rrkg’]
Just to try this idea out, we sampled the waffles with roasted turkey and a little (okay maybe a lot) pure maple syrup poured over them. Oh wow these were so good! And I can just imagine what they would be like topped with sautéed apples and cinnamon and then drizzled with maple syrup. Are you hungry yet? My mouth is watering just thinking of the possibilities!
They freeze beautifully too, so feel free to double the recipe to have these on hand for a quick morning breakfast or weekday meal!
Hope you enjoy these delicious paleo sweet potato waffles, and as always let me know what you think!
Ingredients
- 1 cup of cooked and mashed sweet potato (about 2 potatoes)
- 1/2 cup almond butter
- 1 Tbsp coconut flour
- 3 eggs, separated into yolks and whites
- 1 tsp pure vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 2 Tbsp maple syrup (optional)
Instructions
- Preheat your waffle maker
- Separate the eggs' yolks and whites. Place egg whites in a small bowl and set aside. Add just the egg yolks to a large mixing bowl
- Add the remaining ingredients above (except the egg whites) to the large mixing bowl. Blend at low speed with an electric mixer for about 3 minutes, or mix well by hand. The batter will be thick – don't thin it!
- In a separate mixing bowl, beat the egg whites with electric mixer until stiff peaks form
- Now gently fold the beaten egg whites into the batter with a spatula
- Lightly brush your pre-heated waffle maker grates with coconut oil. (Repeat every time you cook a new batch.)
- Spoon batter into the molds and cook until golden.
- Serve warm with fresh fruit topping or maple syrup