Sweet Potato Waffles Recipe

Prep time:  10 mins

Cook time: 35 mins

Total time:  45 mins Serves: 2 Dietary preferences: Vegetarian, Dairy-free, Gluten-free

Ingredients:

140g cherry truss tomatoes

1 tsp olive oil

1 tsp balsamic vinegar

sea salt and ground black pepper, to taste

1 medium sweet potato, grated

4 large eggs, 3 eggs lightly whisked 

1 tsp white vinegar

2 tbsp coconut flour

½ tsp ground cumin

½ spring onion, finely sliced

oil spray

½ avocado, sliced

small handful spinach leaves

olive oil, to serve.

Method: 1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper. Place the tomatoes on the lined baking tray and drizzle with the oil and balsamic vinegar. Season with salt and pepper, if desired. Roast in the oven for 12-15 minutes or until tender.

2. Preheat the waffle iron on medium heat.

3. Place the sweet potato, whisked egg, coconut flour, cumin and spring onion in a mixing bowl. Season with salt and pepper (if desired), and mix well to combine. 

4. Spray the waffle iron with oil spray. Spoon half of the sweet potato mixture into the centre of the waffle iron and close the lid. Cook for 10-12 minutes or until the waffle is golden brown. Repeat with the remaining half of the batter.

5. To poach the egg, fill a saucepan with water and add the vinegar. Bring to the boil over a medium-high heat before reducing heat to medium-low. 

6. Break the egg into the water and cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm yolk. Remove the egg from the water using a slotted spoon and allow to drain on paper towel.

7. To serve, place the waffles on a serving plate and top with the poached egg and avocado. Serve with the tomatoes and spinach on the side. Drizzle over some olive oil, if desired. Enjoy!