May 11, 2016
Here’s a little secret: Waffles don’t always have to be sweet. Sure, banana and blueberry are great, but the flavor we’re really into? Sweet potato. Here, we’ve shredded the spuds into hash browns, then folded them into a cayenne-laced batter. The result is a crispy, pillowy waffle just begging to be topped with a runny fried egg, avocado, and a squeeze of lime.
Yield: 2 servings
Active Time: 15 minutes
Total Time: 30 minutes
For the waffles:
1 1/2 cups peeled and grated sweet potatoes
1 bunch scallions, chopped
2 tablespoons coconut flour
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
Large pinch sea salt
2 large eggs, beaten
For the toppings:
1 tablespoon cooking oil of choice
2 large eggs
1 avocado, cubed
1 small bunch cilantro, chopped
Maldon salt, to taste
Special equipment: waffle iron
Make the waffles
Preheat waffle iron to medium heat.
In a large bowl, mix together all waffle ingredients until thoroughly combined.
Spray waffle iron with nonstick spray. Scrape batter into center of iron and spread outwards. Close iron and cook about 6 to 8 minutes. Remove and repeat with remaining batter.
Prepare the toppings
While waffles are cooking, heat a skillet over medium heat. Add oil and cook eggs sunny side up. Top waffles with eggs, avocado, cilantro, salt, and a squeeze or two of lime to serve.
Photo credit: Paul Delmont
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