Happy Sunday! I hope you’re enjoying a lovely weekend. I’m so not looking forward to waking up early tomorrow.
I had THE BEST time on my trip! I learned so much, had the best view from my window, and stayed up waaaaaay too late complaining about Pinterest with people who understood my whining.
It was awesome.
I also got addicted to Jane the Virgin – are you watching it? I went through all the episodes of Reign I’d been saving and then I watched the most recent How To Get Away with Murder episodes (OMG), and then started Jane the Virgin since my flights were delayed and then delayed and then delayed some more.
And now, as I write this, I’m watching episode 7 and I can’t stop. I thought it would be super cheesy but it’s so Ugly Betty-like and I am obsessed.
After days of eating whatever I want (like, I literally bought 3 candy bars in the Denver airport – whoops!), it’s time to get back to my regular semi-healthy routine.
And btw, Clementine gained a good 2 pounds while I was gone. My husband – who “doesn’t like dogs” – is obsessed with Clementine and gives her whatever she wants. And now she is quite round.
Anyway, my blogging bestie has been doing Waffle Wednesday on her blog every week which has left me craving waffles like you wouldn’t believe. And she has inspired me to try more Paleo waffle recipes!
These Paleo Sweet Potato Waffles are so delicious that I’ve made them twice in the last couple weeks. My husband and I like to cover them with Sunbutter and banana slices.
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- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 medium sweet potato cooked, skin removed
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 tablespoons maple syrup
- 1/2 tablespoons coconut oil
- 1/3 cup almond milk
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In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
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In a separate bowl, mash sweet potato and then use an electric mixer to beat in eggs, vanilla, maple syrup, coconut oil, and almond milk. Add the wet ingredients to the dry and beat until just combined.
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Cook in waffle iron according to manufacturers' instructions.
Dorothy at Shockingly Delicious says
I have a baked sweet potato just sitting in my refrig, and now you have shown me what I must do with it!
Dawne Foenander says
Sweet potatoes are best stored at room temperature. Just thought I’d mention it. :-)
Mel says
Not once baked :)
Alisa @ Go Dairy Free says
These look fabulous! It’s been far too long since I’ve made waffles and these would be a bit hit in our home.
Kacey @ The Cookie Writer says
Hmmm, I told my sister I would never need a waffle iron… Turns out I was wrong! I would love to make these for her so looks like it is time to invest!
Krista says
These look amazing! For people not following a Paleo diet would regular flour work?
Dee Dee (My Midlife Kitchen) says
Man oh man, waffles are making a comeback lately! I love the idea of incorporating sweet potatoes into the batter here. I was just reading in this month’s Southern Living recipes for grits-based waffles. Could be so fun to have a waffle bar for a group brunch! Your recipe would go great with this theme, too!
pam (Sidewalk Shoes) says
Time to dust off the old waffle iron!
Marissa says
These look awesome, Amanda! Too funny about your husband plumping Clementine up while you were away.
nicole @ I am a Honey Bee says
I love you!!! you’re so awesome.
You’re paleo Sweet Potato Waffles look amazing. Kicks my stick to the waffle iron sweet potato waffles in the butt. ha!! I swear I am going to figure them out one day.
A. says
I tried this and the batter was really good! Any hints on keeping it from sticking? My waffle iron couldn’t cook the dense batter through and it fell apart every time. I tried cooking it twice but that didn’t help either. I used olive oil spray to grease the iron the first few times, I used coconut oil the next few times and I added more almond milk to thin out the batter after that with no luck, everything was stuck on the waffle grids and undercooked on the edges. Tips? The iron has cooked all my traditional waffles without a problem so I’m not sure the problem is with the iron…
Veronica says
I just made them and mine didn’t stick. Muaybe your waffle iron. I did not use any oil or spray on my iron…mine we’re awesome! I put warm blueberries on top that I slightly mashed to make juice.
HBeaulieu says
I tried these waffles and it didn’t work. It stick at the waffles iron. :(
Christina Tenhundfeld says
I had the same problem. I did grease the waffle iron with spray on olive oil.
Tori says
I just made this recipe today. Ate one waffle and put the other in the fridge. All my ingredients were fresh- and as the day has gone on, the one in th fridge is getting green dots in the batter. Is this normal???? It was delicious so I’d like to pre make them and keep them in the fridge during the week to grab for a quick breakfast.
Alyssa says
These worked out beautifully this morning! I let the batter sit for about 10 minutes before putting on a really hot waffle iron. I brushed my iron with melted coconut oil. I cooked them until I thought they were a little burned but they were perfect. Also, I used a more course almond meal instead of “flour”. I calculated the total calories per waffle (5 servings per batch in my waffle iron, 1/4 cup of batter in each waffle) came to 227 calories. I put wax paper in between the left over waffles and froze them for the week. I plan to just pop it in the toaster on a busy weekday and viola! Thanks for the recipe!
amanda says
Awesome! So happy they worked out for you! I need to make them again soon!