Sweet Potato Waffles with Cheese Shards
These cheesy waffles are a perfect lunch, brunch or dinner. They have a subtly fiery kick from the jalapenos to compliment the sweetness of the sweet potatoes and are topped with sour cream, rocket/arugula and a crown of cheddar shards for a showstopping crunch. This recipe makes 4-6 waffles (depending on your waffle maker) so serves 3-4 depending on how hungry you are.
Nutrition Facts
Ingredients
Instructions
Roast the sweet potatoes for 40 minutes in a hot oven (200C / 400F) until soft and cooked through. Allow to cool and remove the skins. (This recipe is great for using up leftover cooked sweet potato from the night before!)
Preheat the waffle iron and spray with a little oil.
Whiz the oats in a blender or food processor until fine. Pour into a large bowl and stir with the cheese, jalapenos, baking powder and salt. Set aside.
Puree the sweet potato in a blender or food processor, then add the egg, milk and oil and pulse to combine. Pour into the bowl of dry ingredients and mix well.
Pour the batter into the waffle irons until ¾ full and cook until golden. Repeat until the batter is used up.
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Reviews from the Original Source
These were phenomenal! I made them for dinner, no complaints but I thought they would make a great party appetizer, especially if you had a mini waffle maker. I had to make them without the jalapeno since I have little kids but I could definitely see how the addition of the jalapeno would have taken it to the next level.
Wow these cheese shards were lush! So crispy and easy. And sweet potato waffles are the best, beautiful recipe Kate!
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