Shreya Agrawal
Staff reporter Shreya Agrawal, shares how to bake blueberry cardamom sweet potato waffles. These waffles are a step up from traditional 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!!