Description
These simple yet effective sweet potato waffles are a game-changer for those following Paleo or Whole30 guidelines. By utilizing the natural starches of grated sweet potato and the binding power of eggs, you can achieve a crispy exterior and fluffy interior without the need for grains or flours. This breakfast is naturally gluten-free, nutrient-dense, and perfect for a clean, energy-filled start to your day.
Ingredients
4 cups sweet potato, finely grated
2 large pasture-raised eggs
1/4 teaspoon sea salt (optional)
High-quality olive oil or avocado oil for greasing
Instructions
Peel and finely shred the sweet potatoes using a box grater.
Place the shredded sweet potatoes into a clean kitchen towel and squeeze firmly to remove all excess moisture.
In a large bowl, whisk the eggs and sea salt, then fold in the grated sweet potatoes until well coated.
Preheat your waffle iron to medium-high heat and brush generously with oil.
Scoop approximately 1/2 cup of the mixture onto the iron and close the lid.
Cook for 6-8 minutes until golden brown before opening the lid to serve.
Notes
Squeezing out the moisture is the most important step to ensure a crispy texture instead of a soggy one. Do not open the waffle iron too early, as the eggs need time to set and form a proper structure.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Grilling
- Cuisine: American