Paleo Sweet Potato Waffles made with four essential ingredients and a low FODMAP option | Gluten Free, Dairy Fee, Sugar Free
So how are we feeling about 2017 so far? One week in! Before I know it I’m going to blink and it will be 2018. Gah! Someone should kick me in the shins just for saying that. Here’s to living in the moment in 2017!
I love January.
I love fresh starts and feeling inspired to actually get sh** done. Last week I downloaded a free trial of You Need a Budget and now I’m feeling excited about tracking expenses and saving receipts. It sounds boring as anything but it feels so empowering to know what’s going on with my finances.
My physical spaces are getting a little make over too. There are three giant trash bags sitting in our room to be recycled, donated, and thrown out because I’m all about letting go of things that no longer bring me joy. It’s amazing how much clutter can build up in no time.
And of course, January and clean eating go hand in hand. Now that Christmas is safely behind us, along with all the sugary sweets. I’m ready for some monster salads, hearty soups, and clean dinners. And breakfasts! My sweet tooth is ready for a little break (I give it a couple of weeks) which means it’s time for more savory, uncomplicated breakfasts. Enter: these savory paleo sweet potato waffles!
Just before the new year I went into my website analytics to see what was the most popular in 2016. The idea was to get an idea of what’s popular/what kinds of foods trend well so that I could create more similar recipes. It turns out that you guys really like paleo & low FODMAPÂ dinners & paleo vegan desserts.
- Thai Meatballs (paleo, whole 30 low FODMAP)
- Coconut Lime Chicken (paleo & whole30)
- Sweet & Sour Chicken (paleo & low FODMAP)
- Vegan Pumpkin Chocolate Chip Cookies (vegan & low FODMAP)
- Onion Bhaji’s (vegan)
- Cashew Chicken (paleo, whole 30, low FODMAPÂ friendly)
- Asian Cucumber Salad (paleo, whole 30, low FODMAP)
- Paleo Millionaire’s Shortbread (paleo & vegan)
- French Bread (low FODMAP)
- Vegan Snickers Cheesecake (paleo & Â vegan)
Got it!
About this recipe: Paleo Sweet Potato Waffles
The paleo sweet potato waffles require only 4 essential ingredients (plus salt, pepper, and garlic powder is optional) Â and only one bowl to make.
The batter is made up of grated sweet potato, scallions – only use the green parts to keep this low FODMAP – eggs and coconut flour.
These don’t take long to make which makes them great for quick breakfasts or brunches. You can even make and store these in the fridge for a few days to warm up in the morning. I haven’t personally frozen these yet, but I imagine you can pop a few in the freezer and reheat as you need.
Yay January!
If you have any requests for recipes/types of foods you’d like to see from me – please leave me a comment and let me know!
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Paleo Sweet Potato Waffles
Paleo Sweet Potato Waffles made with four essential ingredients and a low FODMAP option | Gluten Free, Dairy Fee, Sugar Free
Ingredients
- 3 cups grated sweet potato, about 1 large sweet potato
- 4 eggs whisked
- 1/4 cup chopped spring onions, use the green part only for low FODMAP
- 3 tablespoons coconut flour
- 1 teaspoon garlic powder, omit for low FODMAP
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- coconut oil for greasing the waffle iron
Instructions
- Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
- Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
- Grease your waffle iron, well.
- Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
- Continue to until the batter is gone. This should make about 4 waffles
Notes
makes about 4 waffles 6 inch in diameter
Brooke says
So one serving is one six inch waffle correct?
Sarah says
That’s right!
Lisa Brisch says
I made these today and had no problems with the sweet potatoes not cooking through. I shredded mine on the large holes of a food processor. I also added crumbled cooked bacon. I got 4 Belgian waffle halves from the recipe. We enjoyed it very much.
Sarah says
I love the idea of adding crumbled bacon! So glad you liked the recipe – thanks for coming back to leave a review!
Olivia Korum says
I completely forgot the coconut flour, but the texture of the waffles was still okay! The sweet potato didn’t cook all the way in the waffle iron though! I would maybe boil the potatoes partway before grating them next time!
Jenn says
These came out so crumbly. I was unable to get it out of the waffle iron:(
Sarah says
Hi Jenn! So sorry to hear you had problems with the recipe. Since I wasn’t in the kitchen with you it’s difficult to say what may have went wrong. Is it possible that the iron/oil wasn’t hot enough when you added the batter? Just speaking from past experience I know I’ve made that mistake which resulted in waffles that stuck to the iron
Jacky says
I noticed these are a bit dry so you need some type of sauce with them. What do you recommend? Delishous otherwise!
Sarah says
Hi Jacky! Sorry yours came out a bit dry! I usually enjoy mine with a healthy dose of hot sauce and runny egg which could help with the dryness. I’ve also made these with guacamole (always love adding guac), but this yogurt dip might be one you like! http://www.bhg.com/recipe/sweet-potato-fritters-with-yogurt-chive-dipping-sauce/ If you’re dairy free, coconut cream could be a good substitute – it might not be as thick, but with those flavors you can’t go wrong. Hope that helps!
Cindee says
Is the sweet potato uncooked when you grate it?
Sarah says
Yes! It cooks in the waffle maker
Judy says
Can you cook the sweet potato and then grate it? Woukdnthat helo with the dryness?
K Marie says
Do these cook up ok as potato pancakes -just in a pan? I don’t own a waffle iron.
Sarah says
I’ve never tried them as pancakes but I *think* it would work out all right as fritters. I recommend not making them too big so that they’re easier to flip though
MJD says
I’ve tried this a couple of times already!
Attempt #1: Forgot to add the coconut flour, entirely. Had a lot going on in the kitchen. Result: still very good! It had a savory bread pudding-like texture (since the eggs were not tempered by the coconut flour). Released easily from waffle iron. Kids scarfed them and begged for more.
Attempt #2: Added the coconut flour this time, but I had run out of spring onions, and I thought I could substitute some dried onions. PSA: you can’t — the spring onions add SO much to these waffles; they are critical! Result: Texture was more bread (waffle) like, but I actually preferred the texture of the ones without the coconut flour. And I cannot overemphasize the importance of spring onions to the flavor.
I did note one thing between both attempts — the recipe says it makes 8 waffles, but I was only able to make 2 on my first attempt (my sweet potato was more medium-sized) and 3 on my second. My waffle iron is 8″ in diameter. Any thoughts on the variation?
Sarah says
Glad you guys enjoyed them! As someone who once was a picky kid eater/has had to feed picky eaters it’s nice to know these are kid approved 🙂
As for the waffle variations – I think this is my fault! I went to go check the size of my waffle maker after I read your comment and it turns out that I have a smaller than average waffle marker. Whoops! I looked through a few makes on Amazon and it looked like most averaged about 6-7 inches where as mine is 4 inches across. I’m going to go change the notes on that now – thank you for pointing that out to me!
glendine says
When do you add the coconut flour and is thesweetpotato cooked before grating please
Sarah says
Hi Glendine – sorry about that! The coconut flour is added when you mix in the eggs/spring onions/garlic powder. Also, the sweet potato is uncooked when you grate it
Nancy says
What about the flour? Am I missing something?
Sarah says
Since coconut flour is especially absorbent you only need a little bit