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.

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. 

Paleo Sweet Potato Waffle 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 :) 

Sweet Potato Waffles with Cinnamon Coconut Sauce {Grain Free, Dairy Free, Gluten Free}Sweet Potato Waffle with Cinnamon Coconut Cream Sauce {Grain Free, Dairy Free, Gluten Free, Paleo}Sweet Potato Waffle with Cinnamon Coconut Cream Sauce {Grain Free, Dairy Free, Gluten Free, Paleo}

Sweet Potato Waffles with Cinnamon Coconut Sauce
Yields 2
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For the Sauce
  1. 1 can full fat coconut milk
  2. 1.5 tsp vanilla extract
  3. 5 drops liquid vanilla stevia
  4. 1/2 tbsp cinnamon
  5. 1/2 tsp nutmeg
Instructions
  1. Mix dry ingredients and wet ingredients separately then combine together and fold in chopped pecans if desired.
  2. Heat waffle iron.
  3. 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.
  4. 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.
  5. Once waffles are done, remove from iron and plate. Pour sauce over top and garnish with basil leaf.
The Fit Foodie Mama http://thefitfoodiemama.com/

 

Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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