Admittedly, waffles are not something in my typical breakfast repertoire. I much prefer something low maintenance that I can make the night before or throw together thoughtlessly in the am. But, for those weekend mornings that you do want to take those extra steps to treat yourself or your guests to something more elaborate, then these cornmeal amaranth sweet potato waffles will certainly do the trick.
If you do not have access to amaranth flour, oat, quinoa, brown rice, or sorghum flour would all work as gluten-free alternatives. Personally, I love the added taste and texture of cornmeal in the batter but, if you do not have it on hand, or prefer to not purchase an additional item, then just use your primary flour in place of the cornmeal.
The sweet potatoes in the waffles are peeled, chopped, and boiled until soft and then mashed in order to be whipped seamlessly into the batter. I usually make more sweet potatoes then needed for the recipe since mashed sweets are nice to have on hand to be used as a simple add-in for a dinner bowl or as a tasty snack. Sweet potatoes are loaded with Vitamin A, Vitamin C, and loads of fiber, giving you benefits for immunity, eye health, and digestion in one compact package.
These waffles could also be made in advance during meal prep and enjoyed re-heated in the oven or eaten cold on a weekday morning.
Sweet Potato cornmeal Waffles
makes 4 large waffles
ingredients
- 1 small sweet potato, peeled, chopped, boiled, and mashed. (You want 3/4 cup mashed)
- 3 eggs, separated
- 1 cup organic whole milk or nut milk of your choice
- 4 tablespoons coconut oil
- 1/4 cup maple syrup + additional for drizzling
- 1 cup amaranth flour
- 1/2 cup organic cornmeal
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla bean powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Plain or coconut yogurt and walnuts for garnish.
Method
- Heat waffle iron.
- In large bowl, whisk together the sweet potatoes, egg yolks, milk, coconut oil, and maple syrup.
- In a separate bowl, whisk together the amaranth flour, cornmeal, salt, baking powder, and spices.
- Pour the wet ingredients into the dry and mix until the batter is smooth.
- Using a hand mixer or a whisk, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
- Using a ladle, pour about 3 oz of batter onto the waffle iron and cook 5-6 minutes, or until crispy.
- Top with yogurt, cinnamon, walnuts, and maple syrup.
