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Sweet Potato and Pecan Waffles

Name: 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)

A small grocery run gets this on the table.

Ingredients

Steps

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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.

Recipes sourced from Epicurious.com.

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