When the kids – my babies! Bah they used to be itty bitty babies!! When they were first starting on solids I was allll about making my own baby food. I liked how was it was to whip up and store in the freezer. I think that was my first introduction to sweet potato puree.
‘Tis the season for all things pumpkin. But, as I perused the grocery isle searching for those cans of pumpkin, I couldn’t help but reach for a can of sweet potato puree too. My mind started racing. It was like one of those flip books where you thumb through it and the sequence of pictures moves so fast that it’s like a mini movie.
Except, instead of a movie, my mind was flipping through recipe after recipe of sweet potato possibility. It’s so creamy and dreamy and silky smooth. What is people get tired of pumpkin and want to try for something else? What is someone’s baby moved on from pureed sweet potato and still has a giant stash of ice cubed shaped pureed sweet potato in her freezer (asking for a friend 🤷🏼♀️).
There are a bunch of ways to use sweet potato in your life, and I couldn’t help but think the pureed sweet potato takes the back seat in basically every scenario. Guess what peeps. I’m turning the tables. I’m giving purred sweet potatoes their time to shine.
Ok, I know I already have these fun spiralized sweet potato waffles on the blog. AAAND if you’re super into waffles like me (nooks and crannies, you get me), check out these perfect vanilla ones, these coffee bean ones, and these pumpkin spice ones!!
These are incredibly fluffy. They’re super kid-friendly, well family-friendly, really. I love them for an easy weekend brunch. I love the sweet bottom layer and flavor of the sweet potato. I topped mine with a dollop of whole milk yogurt, some granola, and fresh berries. Whether you’re topping it with tons of goodies or doing the traditional butter and syrup route, these waffles do NOT disappoint.
So let’s make some super fluffy sweet potato waffles using puree!
Whisk together the eggs, sweet potato puree, agave nectar, coconut oil, and vanilla. Add the almond flour, baking powder, and spices. Whisk until smooth. Grease the heated waffle iron.
Divide the batter into the waffle iron and cook for a few minutes until the waffle iron light goes off. Top with whatever you want: yogurt, berries, granola, syrup, nut butter, the possibilities are endless!
- 2 eggs
- 4 tablespoons sweet potato puree
- 2 tablespoons agave nectar (honey or maple syrup works)
- 2 tablespoons refined coconut oil, melted
- splash vanilla extract
- 1 cup blanched almond flour (cashew flour works too)
- 1 teaspoon baking powder
- ½ teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- Preheat your waffle iron.
- Whisk together the eggs, sweet potato puree, agave nectar, coconut oil, and vanilla.
- Add the almond flour, baking powder, and spices.
- Whisk until smooth.
- Grease the heated waffle iron.
- Divide the batter into the waffle iron and cook for a few minutes until the waffle iron light goes off.
- Top with whatever you want: yogurt, berries, granola, syrup, nut butter, the possibilities are endless!
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