Did you have a great summer? Mine was certainly one for the books! We took long-weekends every weekend and squeezed every ounce out of the summer! Hiking, fishing, camping trips with friends, beach trips, family trips to Wisconsin Dells and a quick hop over to Iceland with my parents for 10 days! Needless to say I didn’t have very much creative energy for coming up with new recipes to blog about – does that make sense? I suppose my brain was full of summer fun.
The air has been so crisp and I’m beginning to reach for my cozy knitted sweaters. Love it or hate it, fall is here! All I want to do is make apple crisp and beef stew and snuggle and watch Netflix! Fall always brings about feeling of transition and new beginnings with back-to-school. However, since being out of school and working full-time my life hasn’t really changed much in the fall the last few years. But this fall is different! In addition to my work at the gallery, I’m starting to teach some after-school kids art classes – so it kind of feels like back to school for me too! I’m really looking forward to meeting my students this week. I have a huge binder of elaborate lesson plans and projects that may or may not be colour-coded! #artnerd
All that to say: I’m still planning on blogging recipes when I can in this next season of life. But I also have to be realistic and assess how much I have on my plate (pun intended), and make sure I have enough down time to still feel like a human. #introvert
ANYWAYS. Can we talk about these Sweet Potato Waffles for a sec? K, lets start with the fact that they are gluten-free, paleo, delicious, savoury OR sweet, and healthy! Ah. Maze. Ing. They come together so dang fast – you can’t not be a fan of these babies. Trust me.
Pro-tip: If you’re someone who doesn’t have a waffle iron (like I didn’t until I snagged one from my parents’ basement that they don’t use anymore) DON’T WORRY – you can still make these, just pan fry them like a pancake instead and you’re good to go.
You can make these for any meal: breakfast, brunch, lunch, supper, second supper, night snack, ect. and they can be sweet or savoury! I tend to lean to the savoury side. But if you replace the cayenne, paprika and onion/garlic salt with a splash of vanilla and a sprinkle of cinnamon you’ve got yourself a different type of delicious! You could even go so far as adding a dash of nutmeg and clove to go for some serious PSL-vibes.
Ingredients – (Makes 4 waffles)
- 2 large sweet potatoes (yams in Canada) ~6 cups spiralized or grated
- 3 eggs
- 1/4 cup quinoa flour (or flour of your choice)
- lots of salt and pepper
- dash of cayenne pepper, paprika and garlic or onion salt
- poached or fried egg
- green onion
- hot sauce (optional)
- everything bagel seasoning (optional)
- red pepper flakes (optional)
- cilantro (optional)
- Spray your waffle iron with coconut oil spray or another non-stick cooking spray and preheat it.
- Peel the yams and then use a veggie spiralizer (if you don’t have a spiralizer you can grate them) and put them into a large bowl.
- Use a small bowl to whisk together the remaining ingredients thoroughly.
- Combine everything in the large bowl and mix thoroughly.
- Scoop a quarter of the mixture into the waffle iron and close to cook, cook for 5-8min or until waffle is medium brown. Remove waffle and repeat with the remaining batter.
- While the waffles are cooking you can prep your toppings, poach or fry your egg and peel and pit your avocado.
Note: If you substitute the salt, pepper, cayenne pepper, paprika, garlic/onion salt with vanilla and cinnamon and maybe some brown sugar – then you can top with regular waffle toppings like fruit, whipped cream and or maple syrup!
That’s it friends! Let me know what you think! 🙂 It’s nice to be back with ya!