Sweet Potato Spice Waffles - Gluten-Free, Vegan, Top 8 Free

Our family doesn’t love sweet potatoes. Actually, I’m the only one who will really eat them, and the only reason I started eating them is because they have a lower glycemic index than white potatoes, and they don’t spike my sugar as much. They are just too sweet. I know that sounds crazy since they are sweet potatoes, after all, but I can’t help it. I have grown to enjoy them as I have learned to prepare them differently and I’m trying to do the same for Hudson. These waffles actually had him asking to eat sweet potatoes! Not only are these top 8 free, but the batter is made entirely in the blender. I love a good blender batter - just doesn't get any easier than that!

These waffles came about when he was still on a strict rotation diet. One morning for breakfast, he really wanted pancakes or waffles, but the starch options that day were white potatoes and sweet potatoes so waffles and pancakes didn't seem like a possibility. I thought of making him potato pancakes, but most of them required eggs and I didn't think they would turn out quite right without them. Then I thought I’d try something with sweet potatoes because I knew he wouldn’t eat them plain or as sweet potato French fries, even. Plus, cooked sweet potato can act as an egg replacement like pumpkin or applesauce does, so it was worth a try!

I was so pleasantly surprised to find that the sweet potato waffles worked! Not only did they come together nicely and hold well, but Hudson loved them! He couldn’t even detect the sweet potato. Amazing things happen when you add pumpkin pie spice and sugar!

To keep things fun, I also used a mini waffle maker for these at breakfast. We found ours for $9 - it was such a steal! Hudson loved how tiny they were and he actually had a few as a hand-held snack too, without any syrup. Even though it’s a sweet treat, they still have pretty clean ingredients and are packed with fiber and vitamin A, thanks to the sweet potatoes. If you’d like to clean up the ingredients even more, try using coconut sugar instead (if you can tolerate it) to rid of the refined sugar.

Like most baked goods I create, these freeze great! Freezing is a must for me when I make baked goods because I love to have a stash of various treats, muffins, and breads in the freezer so I am ready for any occasion, celebration, or event at a moment’s notice.

Prep Time: 10 minutes Cook Time: 15 minutes Yields: 3 7" waffles or 8 mini waffles

INGREDIENTS:

1/2 cup cooked sweet potato

1 1/4 cups rice flour

1 Tbsp arrowroot powder

1 tsp vanilla

1/2 tsp pumpkin pie spice

1 cup rice milk (any milk can be substituted)

1/2 cup sugar

1 tsp baking soda

1/2 tsp cream of tartar

2 Tbsp avocado oil (any oil can be substituted)

Preheat waffle iron.

1. Add all ingredients to high-speed blender and blend for 30-45 seconds, or until smooth and well combined.

2. Spray preheated waffle iron plates with non-stick spray or oil.

3. Pour batter onto waffle iron and cook according to waffle iron instructions.

4. Serve immediately with syrup, dairy-free butter, whipped cream, jam, or powdered sugar - or all of it if you want! If not serving, cool and store in fridge for 2 days or in the freezer for 3-6 months.

Recipe Notes:

1. The sweet potatoes can be roasted in the oven, or cook them in the microwave for a shortcut! Poke potatoes with several holes and place in microwave for 6-8 minutes. Potatoes will be easily pierced with fork when ready.

2. If you do not have a high speed blender, mash the sweet potatoes well or use a hand-held mixer to mash them before adding other ingredients to make sure there are no clumps.

3. Chocolate chips would be a great addition to these if you want to sweeten them up even more!

4. If you are making mini waffles, the cook time will be longer because it makes several waffles and the iron doesn't seem to get quite as hot.

5. I also tried them as pancakes and while the flavor is just as great, they get a little gummy when you eat them, so I would suggest keeping them as waffles.