Apparently, I’m obsessed with sweet potato everything lately. So I had to give sweet potato waffles a go, especially after seeing Anett’s gorgeous bright orange butternut waffles. In fact, I adapted this recipe from hers! You should definitely try this out, for a decadent breakfast or a snack on a relaxed dat. (And oh dear, the cashew cream brings these waffles to perfection)

sweet potato waffles

yields 6 waffles

1 heaped cup sweet potato puree

½ cup almond milk

2 tbsp coconut oil

1 tbsp rice malt syrup

1 cup kamut flour

½ cup whole wheat flour

2 tsp vanilla baking powder

Preheat the waffle iron. Sift flours and baking powder in a bowl. In another bowl, add sweet potato puree, almond milk, coconut oil and rice malt syrup and whisk thoroughly. Add the dry ingredients to the wet and mix until combined. Pour two or three heaped tablespoons of batter on the hot waffle iron, close it and cook for roughly two minutes or until crispy. Serve the waffles hot with raspberries, a drizzle of rice malt syrup and some cashew cream – recipe below.

cashew cream

yields about ½ cup of cream

½ cup cashews

3 tbsp almond milk

1 tbsp rice malt syrup

Simply blend the ingredients in a powerful blender – I used my new nutribullet! – and mix until a creamy mixture forms.

Enjoy!!