If you don’t have a waffle maker then you are missing out on all sorts of deliciousness. These are filled with the nutrient dense sweet potato, gluten free and really yum so get involved already! Or be adventurous and try making them into pancakes.

Waffles do not need to be sweet and these are definitely a waffle headed for savoury toppings like avocado, salsa, eggs, smoked salmon, greens, mushrooms, bacon, baked beans. The possibilities are endless. They are great if you have left over sweet potato, and if that’s the case you skip the first step (cooking the sweet potato). I don’t spread these waffles out in my waffle maker, instead I make smaller ones by putting the mixture in the centre of the waffle maker, spreading out slightly and then pressing down the iron. All sorts of good.

Makes 4 waffles

Ingredients

300g sweet potato

2 large eggs

100g buckwheat flour

25g parmesan cheese, grated

10g melted butter

3T sliced spring onion

1/2 tsp paprika

Salt and pepper

Directions

Peel sweet potatoes and chop into 5cm chunks. Place in a small pot and cover with enough cold water to cover the potatoes. Salt generously, put the lid on and boil for about 15 minutes or until tender. Drain the sweet potatoes and leave to cool in a sieve

Once cool, push through the sieve to achieve a fine mash (or use a potato ricer). Add the eggs, flour, parmesan, spring onion, paprika, seasoning and melted butter and mic together until well combined.

Heat oven to 130 degrees celsius and place a wire rack in the middle. Heat waffle maker. Place 1/4 of the mixture in the waffle maker and cook according to the directions on your waffle maker. Once cooked place in the oven and continue until you have 4 waffles. I feel they are actually best after being in the oven for 50-10 minutes.

Top with your favourite things, check out the suggestions in the accompanying pictures.

HH. x