This is my 3rd waffle recipe on this blog. I guess I’m officially a fan. Ahaha I was hungry and literally smashed these together in a little less than 30 minutes. They require zero effort and I bet you have the ingredients in your cupboard already.
This time I used sweet potato in the mix as we’ve had some laying around for quite a while now. Sweet potatoes are considered a low-carb food which makes it even better, right. They’re also high in protein and fibres.
Low carbs – low glycemic index = means it’s more slowly digested. Here are a few facts about sweet potatoes and their benefits
- Sweet potatoes are high in both vitamin C and beta-carotene (the same stuff you find in carrots) which means they help boost your immunity and is good for your skin.
- Because of their high fibre content, sweet potatoes help to prevent constipation and promote regularity for a healthy digestive tract.
- About 12% of the starch in sweet potatoes is resistant starch. This is a fibre-like substance your body doesn’t digest, which was found to actually help burn fat after a meal.
- Just one serving will give you more than 400 percent of your daily vitamin A requirement
Sweet potatoes vs. white:
I actually used to be TERRIFIED of resistant starch which is what you find in white potatoes. However, when digested, white potatoes pass through the large intestine where it can feed on the good bacteria in your gut. This is beneficial for blood sugar control and insulin sensitivity.
When you add up the two, there’s no clear nutritional winner. They’re both kind of super veggies when it comes to the good stuff. Just don’t fry them in lots of oil/butter, load them up with things such as heavy cream, bacon etc. Nothing beats new potatoes boiled al dente with the skin n, of course. Anyway, now to the recipe.
Sweet potato waffle batter
1 large sweet potato or 2 small (leftover or you’ll have to boil/cook them)
1/2 cup oats, finely ground in a pestle & mortar
1/2 cup unsweetened oat milk (or whatever milk you prefer with a subtle taste)
2 free-range organic eggs
1 tsp baking powder
1 tsp mexican spice (or BBQ, Paprika, Cumin etc.)
Avocado, sliced into thin slices
Quality tomatoes, cut into quarters
Cucumber, thinly sliced
Chicken (I had some lovely leftovers from a roasted chicken, but you can use chicken breast, pulled chicken or simply leave it out 🙂 )
CRISPY bacon, crumbled
Flying Goose Sriracha Hot Chilli Sauce (or any hot chilli sauce you might have. Not sure tabasco will work, but you can but try)
1/2 lemon, juice
If you don’t have already-cooked leftover sweet potatoes, prepare them by baking them in the oven (poked a few times with a sharp knife) for 30-45 minutes.
Mince the now cooked sweet potato using a mixer or by chopping it finely with a big knife (it’s soft enough once cooked)
Mix the potato ‘mince’ and oats in a bowl.
Add the milk, eggs, baking powder and spices and beat until smooth.
Make the bacon by baking it in the oven for 15-25 minutes until CRISPY!
Prepare your waffle maker/moulds and scoop in the batter. I use these moulds from Amazon: https://amzn.to/2DFFvn0,
Bake in the oven (180C) for 15 minutes in the mould – then I flipped it on baking paper, gently removed the mould and baked the waffles for a further 6 minutes.
Prepare the chilli-sauce simply by mixing mayo, chilli-sauce and lemon juice together.
Prepare the veggies – chop – chop – chop and once everything is ready simply top your waffle with all the goodness starting with pea shoots, avocado, chicken, tomatoes, cucumber. Then drizzle the chilli-sauce and top with bacon-crumbles and nigella seeds.