Sweet Potato Waffles with Dolloped Vanilla-scented Yogurt and Zesty Peach Sauce

Rise and dine on these tender waffles with layers of flavor. The simple peach sauce is a great way to enjoy fresh, juicy peaches during peak season. It’s also marvelous strewn over ice cream. The batter can be prepared the night before and kept chilled. But it’s best to let the batter sit at room temperature for at least 30 minutes before using.

Skin deep

An increased intake of carotenoids, found in bright vegetables and fruits like sweet potatoes, peaches, tomatoes, leafy greens, and bell peppers, can have a beneficial impact by reducing skin reddening or discoloration that impacts appearance. Research suggests that a daily almond habit might benefit aging skin by improving measures of wrinkle width and severity. And emerging research suggests that our microbiome can influence skin health, demonstrating the existence of a gut-skin axis. Consuming fermented foods like Greek yogurt is a good way to support the intestinal microbiome.

This recipe originally appeared on alive.com as “Sweet Potato Waffles with Dolloped Vanilla Scented Yogurt and Zesty Peach Sauce.”

Sweet Potato Waffles with Dolloped Vanilla-scented Yogurt and Zesty Peach Sauce

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Servings

4

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Ingredients

• 1 medium-sized sweet potato peeled and cubed
• 1 1/4 cups milk or buttermilk
• 2 large organic eggs
• 1 1/4 cups oat flour
• 1/3 cup almond flour
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3 large ripe peaches peeled, pitted, and diced into small cubes (see tip)
• 1 Tbsp honey
• 3/4 tsp ginger powder
• 1 tsp lemon zest
• 2 tsp cornstarch or arrowroot powder
• 1 1/2 cups plain Greek or Skyr yogurt
• 2 tsp vanilla
• 1/3 cup sliced almonds

Ingredients 1 medium-sized sweet potato peeled and cubed 1 1/4 cups milk or buttermilk 2 large organic eggs 1 1/4 cups oat flour 1/3 cup almond flour 1 tsp cinnamon 1 1/2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 3 large ripe peaches peeled, pitted, and diced into small cubes (see tip) 1 Tbsp honey 3/4 tsp ginger powder 1 tsp lemon zest 2 tsp cornstarch or arrowroot powder 1 1/2 cups plain Greek or Skyr yogurt 2 tsp vanilla 1/3 cup sliced almonds

Servings 4 Print Recipe

Instructions

1. Boil or steam sweet potato cubes until very tender.
2. In blender container, place milk, eggs, cooked sweet potato, oat flour, almond flour, cinnamon, baking powder, baking soda, and salt and blend until smooth. Blend in additional milk if mixture is too thick.
3. Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup batter onto waffle iron and heat until set. Keep prepared waffles warm in a 200 F oven while you prepare remaining batter.
4. In small saucepan, place 1/2 cup water, peaches, honey, ginger, lemon zest, and pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp water until dissolved, and then stir into the peach mixture. Simmer for another 2 minutes, or until mixture thickens.
5. Stir together yogurt and vanilla.
6. Serve waffles topped with yogurt, peach sauce, and almonds.