Name: Sweet Potato and Pecan Waffles
Yield: 4 servings
Ingredients: 1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup); 1 cup rolled oats; 1 cup unsweetened almond, coconut, or cashew milk; 2 eggs or egg replacer equivalent; 3 tablespoons unsweetened almond butter; 1 tablespoon flax meal; 2 teaspoons baking powder; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; Zest of 1 medium clementine; Pinch of ground cardamom; Pinch of ground nutmeg; ½ cup chopped pecans, plus more for topping; Olive oil cooking spray; Maple syrup, for serving (optional)

Two stacks of sweet potato waffles topped with pecans and berries on white plates.

Photo by Angelica Mari

This is a perfect breakfast for those mornings when you want to slow down a little and make a nice, hot meal. And because you can easily freeze these waffles and pop ’em in the toaster to reheat, they’re also great for mornings that aren’t slow!

Recipe information

Yield
4 servings

Ingredients

1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)

1 cup rolled oats

1 cup unsweetened almond, coconut, or cashew milk

2 eggs or egg replacer equivalent

3 tablespoons unsweetened almond butter

1 tablespoon flax meal

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Zest of 1 medium clementine

Pinch of ground cardamom

Pinch of ground nutmeg

½ cup chopped pecans, plus more for topping

Olive oil cooking spray

Maple syrup, for serving (optional)

Preparation

Step 1
Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.
Step 2
Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

The Wellness Remodel cookbook cover with photo of two women preparing at a counter.

From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.