Blueberry cardamom sweet potato waffles

Ingredients:

• 1 boiled white sweet potato (I boiled mine in an instant pot)
• 2 tbsp coconut sugar
• ¼ cup tapioca starch + more for coating
• ½ cup natural almond flour
• 1 tsp cardamom powder
• ½ tsp vanilla extract
• Maple syrup and frozen wild blueberries for topping
• Coconut oil for greasing the waffle maker

Instructions:

• Start by preheating your waffle maker to the medium setting
• Mash the boiled sweet potato and combine it with the coconut sugar, tapioca starch, almond flour, cardamom powder, and vanilla extract
• Knead until it forms a loose and sticky dough
• Divide the dough into 4 balls and coat each ball with tapioca starch
• Grease your waffle maker with oil and place a dough ball into each waffle slot
• Top the ball with a little bit of melted oil and press the waffle maker closed (Only press the waffle maker half way for optimal results)
• Cook for 4-5 minutes
• If the waffle splits you can use a toothpick or spatula to pry the top part and stick it back on the bottom part of the waffle and then cook it for a little longer
• Take your waffles out of the waffle maker and generously drizzle with maple syrup and immediately top with frozen blueberries
• Enjoy!!