Sweet Potato and Pecan Waffles

Name: Sweet Potato and Pecan Waffles
Yield: 4 servings
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)

By Cara Clark and Christina Anstead

April 15, 2020

Two stacks of sweet potato waffles topped with pecans and berries on white plates.

Photo by Angelica Mari

This is a perfect breakfast for those mornings when you want to slow down a little and make a nice, hot meal. And because you can easily freeze these waffles and pop ’em in the toaster to reheat, they’re also great for mornings that aren’t slow!

Ingredients

4 servings

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)

Step 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.
Step 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.

The Wellness Remodel cookbook cover with photo of two women preparing at a counter.

From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.