This is a Feedin’ Eden Fall edition post. What is more fall than sweet potatoes! Ok. Maybe pumpkin….but sweet potatoes always seems appropriate for all things fall.
Eden was taking way too long eating breakfast in the morning, so we have had to just let her eat in the car on the way to school. I know…mom of the year right here! But it’s that season of life and we gotta do what we gotta do. I knew when I came across this recipe, it be perfect for her to carry in her sweet little hands and have the hint of natural sweetness that didn’t require syrup. I made a big batch and froze them. I literally pop them in a toaster to defrost and heat and we are out the door.
Hope you enjoy, too.
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STEP 1: Whisk together whole wheat flour, quick oats, baking powder, cinnamon and salt in a large bowl.
STEP 2: Whisk together eggs, milk, yogurt coconut oil, sweet potato purée and brown sugar and add to dry ingredients. Mix until just combined.
STEP 3: Let the mixture stand for 10 minutes while you heat up the waffle maker.
STEP 4: Scoop around 1/4 cup of batter onto your waffle maker and cook according to your waffle makers instructions.
STEP 5: Serve immediately or let cool and freeze.
Sweet Potato Waffles
Adapted from the Baby Foode
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup quick cooking oats
- 3 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup whole yogurt
- 3 tablespoons coconut oil
- 4 ounces sweet potato puree
- 2 tablespoons brown sugar
Instructions
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Whisk together whole wheat flour, quick oats, baking powder, cinnamon and salt in large bowl.
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Whisk together eggs, milk, yogurt, coconut oil, sweet potato puree and brown sugar and add to dry ingredients. Mix until just combined.
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Let the mixture stand for 10 minutes while you heat up your waffle maker.
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Scoop about 1/4 cup of batter onto your waffle maker and cook according to your waffle makers instructions.
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Serve immediately or let cool and freeze.
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