Sweet potato waffles are deliciously simple. These are made with just two main ingredients!
When you decide to eat more real food, one of the first things that goes off the menu is refined carbohydrates. A typical standard Western diet places refined carbs at the center of breakfast.
That leaves many people new to paleo wondering, “What can I eat?”
Bagels, toast, breakfast cereal, croissants, muffins – dessert for breakfast! – are some of the typical breakfast fare that doesn’t fit well with a real food diet. Naturally, minds drift to gluten-free varieties of these foods.
And it’s common now-a-days to find a huge variety of gluten-free options on supermarket shelves.
Baking mixes, pancake mix, bread, and even granolas are usually pretty easy to find. While these non-gluten, grain-free options are okay for occasional use by many people, they can also be problematic.
That’s why I’m sharing my Sweet Potato Waffles recipe with you today.
So why are gluten-free baked goods a problem?
If you’re trying to repair your body’s insulin sensitivity, gluten-free flours can stall your efforts.
The reason is that many gluten-free baking flours are highly processed. Most contain very little fiber. For that reason alone, these options can spike blood sugar pretty high…
…sometimes as much as or more than grains.
(Here comes bad cop nutritionist Steph…)
If you’re focusing on repairing your body composition, insulin response, gut health, etc. you’d do best if you mostly avoid gluten-free baked goods. Once you’ve resolved some of that stuff, it’s probably a better time to indulge.
But shoot, sometimes you still want a dang waffle. I get that.
Luckily, these Sweet Potato Waffles tick all the boxes.
- They are made from a whole food source of carbohydrates: sweet potatoes.
- Protein from eggs bumps up the nutrient density.
- They’re rich in vitamins and minerals, unlike most gluten-free flours and pancake mixes.
- They come together pretty easily.
- Unlike regular waffles, these are pretty filling.
Now, if you drown these sweet potato waffles in a gallon of maple syrup, that’s not great either. Just be cool.
When you think about what you can make with them, a whole new breakfast world opens up.
Here’s some ideas:
- Pile them high with slow cooked shredded pork or chicken. Suggestions: Slow Cooker Shredded Pork or Green Chile Chicken
- Instead of a savory spice blend, use something like pumpkin pie spice for a sweeter flavor.
- Top with a couple fried eggs and a drizzle of Easy Paleo Ghee Hollandaise
- Use them like bread and build a sandwich.
- Put a slice of frittata on top for a delicious breakfast. Suggestions: Hearty Spinach Beef Frittata or Chicken Bacon Mushroom Quiche
For this recipe, be sure to grease your waffle iron even if the surface is non-stick. I just take a paper towel, dip it in coconut oil, and run it between the nooks and crannies before I make each waffle. This is the waffle iron I have.
The Sweet Potato Waffles will come out best if you let them cook for longer than your waffle maker indicates. Typically, the waffle iron has a little light that let’s you know when it’s done. I got the best results when I allowed it to keep cooking for at least a few more minutes. When I lifted the lid and everything looked nicely browned, I turned it out onto a plate.
Of course, these Sweet Potato Waffles aren’t as sturdy as normal waffles would be, so remove them from the waffle iron with care. These are best when eaten fresh, though I’ve stored them in the refrigerator for a couple days.
Note: If you’re doing Whole30, these waffles may fall into the SWYPO category for you. If normal waffles are a trigger food for you, I’d recommend avoiding this recipe during your Whole30.
Preheat the waffle iron.
In a large bowl, combine the shredded sweet potato, eggs, and seasoning. Mix until everything combines evenly.
When the waffle iron is preheated, lightly grease the inside, both top and bottom.
Scoop about ⅓ of the sweet potato and egg mixture into the waffle iron, pushing it out to a circular shape. I didn’t go all the way out to the edge because that would make the waffle too thin.
Close the lid and cook, letting it go past the finished light for at least a few more minutes. It’ll be slightly browned and hold together when it’s done.
Gently turn the waffle out onto a plate, then repeat with the remaining mixture.
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