Happy Good Friday my loves!!
I hope you you are enjoying such a restful and peace-filled start to your Easter weekend (and that you have already eaten a few chocolate-malt Easter eggs):)
When I think long weekend, my mind automatically goes to breakfast. Yes, I know you are more than likely planning to attend a fabulous Easter dinner, but really, what’s better than sleeping in, drinking coffee and making homemade waffles?
Yep, not much, so this week I wanted to share with you these delicious sweet potato waffles I developed for Birmingham magazine. My goal with this recipe was to make them super easy, healthy, and satisfying for everyone in your “love-your-peeps” circle! In fact, you don’t even have to cook the sweet potatoes on the stove top- we microwave them instead. *You know I love you when I suggest a microwave!*
So, my fantastic Easter bunnies, without further ado, sweet potato waffles with cinnamon whipped cream. Top with maple syrup at your leisure 
Sweet Potato Waffles with Cinnamon Whipped Cream
Sweet potato puree adds moisture and sweetness to these hearty, satisfying waffles. A perfect homemade breakfast for the ones you love to cook for on Easter weekend, top them with fresh cinnamon whipped cream and maple syrup for a springtime treat.
Yield: 7 waffles
What You Will Need:
- 1 cup peeled, diced sweet potato
- 3 cups water
- 2 egg whites
- 2 egg yolks
- 1 cup unsweetened almond milk
- 3 tablespoons coconut oil, melted
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 2 tablespoons dark brown sugar, packed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- Cooking spray, for waffle iron
- Cinnamon Whipped Cream (recipe follows)
- Maple syrup (for drizzling)
What You Will Do:
- Put diced sweet potato in a large microwave-safe bowl. Pour water over. Cover; microwave for 10 minutes.
- While potato is cooking, preheat waffle iron to medium-high heat.
- Let bowl with sweet potato in it cool for a few minutes; carefully remove from microwave with oven mitts.
- Uncover and drain sweet potatoes. Mash with a fork in a large bowl until smooth.
- Beat egg whites in separate, medium bowl with a whisk until fluffy, white, and forming soft peaks, about 3-4 minutes.
- Add egg yolks, almond milk, melted coconut oil, and vanilla extract to sweet potatoes. Stir with a fork until smooth and combined.
- In another large bowl, stir together flour, sugar, baking powder, salt, and spices.
- Pour sweet potato mixture into dry ingredients and stir until just combined and flour disappears (don’t over stir). Fold in egg whites until combined and evenly moistened.
- Pour batter by cups into preheated waffle iron sprayed with cooking spray. Smooth evenly in iron. Cook for about 5 minutes, or until darkened and crispy.
- Serve immediately with cinnamon whipped cream and maple syrup, if desired.
Cinnamon Whipped Cream
*YUMMY!
What You Will Need:
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
What You Will Do:
- Whip all ingredients on low in a cold mixing bowl.
- Once ingredients are combined, switch to high and beat until stiff peaks form.