Sweet Potato Waffles with Dolloped Vanilla-scented Yogurt and Zesty Peach Sauce
Servings
4
Servings
4
Ingredients
  • 1 medium-sized sweet potatopeeled and cubed
  • 1 1/4cups milk or buttermilk
  • 2 large organic eggs
  • 1 1/4cups oat flour
  • 1/3cup almond flour
  • 1tsp cinnamon
  • 1 1/2tsp baking powder
  • 3/4tsp baking soda
  • 1/4tsp salt
  • 3 large ripe peachespeeled, pitted, and diced into small cubes (see tip)
  • 1Tbsp honey
  • 3/4tsp ginger powder
  • 1tsp lemon zest
  • 2tsp cornstarch or arrowroot powder
  • 1 1/2cups plain Greek or Skyr yogurt
  • 2tsp vanilla
  • 1/3cup sliced almonds
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.