From the kitchen
Spiced Sweet Potato Waffles
A vibrant, dense waffle utilizing mashed sweet potato and rich coconut milk for a moist, warmly spiced base.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Salt
- 1 cup Mashed Cooked Sweet Potato
- 1 cup Canned Coconut Milk, well shaken
- 2 large Eggs
- 3 tbsp Melted Coconut Oil
Method
- Preheat a waffle iron. Whisk the flour, baking powder, cinnamon, ginger, and salt together.
- In a separate bowl, whisk the mashed sweet potato, coconut milk, eggs, and melted coconut oil until smooth.
- Fold the wet ingredients into the dry just until combined.
- Ladle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden and crisp.
- Serve warm with maple syrup or extra coconut milk.
Kitchen note
This batter is thicker than a typical waffle batter thanks to both the sweet potato and coconut milk's fat — don't thin it with extra liquid, or the waffles will lose their crisp edge.
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