Paleo Sweet Potato Waffles with Eggs
Crispy-edged savory waffles made from grated sweet potato, eggs, and coconut flour. Naturally paleo and gluten-free, these waffles work as a side dish or light meal. Spring onions and garlic powder add savory depth, with a low FODMAP option available by omitting garlic and using only green parts of onions.
Ingredients
- 3 cups sweet potato, grated, squeezed dry
- 4 eggs, whiskedflax eggs (3 tbsp ground flax + 9 tbsp water)3:4binding power reducedwaffles may be less stable
2
Full guide → - ¼ cup green onions, green parts, chopped
- 3 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper, ground
- coconut oil
Instructions
- 1
Squeeze excess juice from grated sweet potato and transfer to a bowl.
- 2
Add whisked eggs, green onions, coconut flour, garlic powder, salt, and black pepper to the bowl and mix well.
- 3
Grease the waffle iron thoroughly with coconut oil.
- 4
Scoop batter using a 1/4 cup measure and gently drop onto the preheated waffle iron.
- 5
Cook according to waffle iron instructions.
- 6
Repeat until all batter is used, yielding about 4 waffles.
Tips
Thoroughly grease the waffle iron to prevent sticking.
Squeeze out excess liquid from the grated sweet potato so waffles hold together and crisp properly.
Good to Know
Refrigerate covered up to 3 days. Reheat in toaster or oven.
Prepare and refrigerate the batter up to 8 hours before cooking.
Serve warm with paleo-friendly toppings such as avocado, smoked salmon, or bone broth.
Common Mistakes
Do not skip squeezing excess liquid from sweet potato to avoid soggy, falling-apart waffles.
Do not underfill the waffle iron to avoid thin, crispy waffles that break easily.
Substitutions
2
Full guide →