Sweet Potato and Pecan Waffles

Ingredients

• 1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)
• 1 cup rolled oats
• 1 cup unsweetened almond, coconut, or cashew milk
• 2 eggs or egg replacer equivalent
• 3 tablespoons unsweetened almond butter
• 1 tablespoon flax meal
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• Zest of 1 medium clementine
• Pinch of ground cardamom
• Pinch of ground nutmeg
• ½ cup chopped pecans, plus more for topping
• Olive oil cooking spray
• Maple syrup, for serving (optional)

Directions

1. Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.
2. Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.