Cinnamon Waffles with Sweet Potato "Butter"
A warm plant-based morning treat. Perfect for a slow Sunday.
Ingredients
Sweet Potato Butter:
- 1 8-ounce sweet potato, peeled and cut into 1-inch dice (1 ½ cup)
- ¼ cup pure maple syrup
- 2 tablespoons unsweetened unflavored plant milk
- 1 teaspoon tahini
- 1 teaspoon pure vanilla extract
- 2 pinches of ground cinnamon
- 1 pinch of salt optional
For Waffles:
- ¾ cup unsweetened unflavored plant milk
- ¼ cup unsweetened applesauce
- ¼ cup aquafaba
- 1 tablespoon apple cider vinegar
- 1 ½ cups rolled oats
- ½ cup unbleached all-purpose flour
- ¼ cup pure cane sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Transfer the potatoes to a food processor. Add the maple syrup, plant milk, tahini, vanilla, cinnamon, and salt (if using). Puree until smooth.
- Chill in the refrigerator until ready to serve.
- To make the waffles, combine the plant milk, applesauce, aquafaba, and vinegar in a bowl. Stir to combine.
- Combine the oats, flour, sugar, baking powder, salt, and cinnamon in a food processor. Pulse until a coarse meal forms. Add the wet ingredients into the dry ingredients and mix well. Let the batter stand for 5 minutes.
- Heat the waffle iron according to the manual instructions. Add ½ cup of batter to each mold in the waffle iron. Cook for 5 to 7 minutes. Let cool for a moment.
- Serve warm with the Sweet Potato “Butter.”
- For best results, use a waffle iron with a nonstick surface. If the waffles get soft, reheat in a toaster or oven at 350˚F for 10 minutes, until crispy