Meatless Monday: Sweet Potato Waffle with Cinnamon Coconut Sauce
I know everyone is probably up to their eyeballs with all the sweet potatoes they’ve eaten over the last few days but just in case you still have some leftovers, here is a yummy and different way to enjoy them for Meatless Monday
I actually came up with this recipe while I was watching Chopped on Food Network as I was digesting my Thanksgiving dinner. The episode featured four “grandmas” going up against each other to compete for the title of “Chopped Champion”. When the bio of one of the sweet old ladies came on she was shown making tater tot waffles for her grandkids (what an awesome G-Ma!). While her version was most certainly not healthy, it was genius. I had a light bulb moment and knew exactly what I would be making for my Meatless Monday recipe.
I used my leftovers which was a casserole of sweet potatoes mixed with coconut butter, coconut oil and spices and topped with a nutty crumble. I mixed what would be equivalent to a medium sweet potato (of that mixture) with almond flour, coconut flour, almond milk, eggs, vanilla and baking soda. I will write the instructions out as if it were being made from scratch but if you’re using left over sweet potatoes that already had butter mixed in, feel free to leave out the coconut butter and oil
- 1 medium cooked and mashed sweet potato
- 1.5 tsp coconut oil
- 1.5 tsp coconut butter
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup almond milk
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/8 cup chopped pecans (optional)
- 1 or 2 basil leaves for garnish.
- 1 can full fat coconut milk
- 1.5 tsp vanilla extract
- 5 drops liquid vanilla stevia
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- Mix dry ingredients and wet ingredients separately then combine together and fold in chopped pecans if desired.
- Heat waffle iron.
- Once hot, spoon mixture into iron- it will be thick so you won't be able to pour it. Make sure it is spread evenly.
- While waffle is cooking prepare the cinnamon coconut sauce- drain the liquid from the can, leaving only the fat. Dump the coconut fat into a bowl and whip it together with the vanilla extract, stevia, cinnamon and nutmeg.
- Once waffles are done, remove from iron and plate. Pour sauce over top and garnish with basil leaf.
I also link up with Lean Lena on for Tasty Tuesdays– make sure to hop over and check out all the deliciousness!