Spiralized Sweet Potato Waffle

The BEST recipe for spiralized sweet potato waffles! This low carb and gluten free waffle is the BEST start to a lazy weekend! 

Oh my gosh, you guys. I’ve been wanting to get this recipe out to you for maybe YEARS. I swear, this has been on my recipe bucket list (no not bucket, that feels too morbid). It’s been in the back of my head since I first got my spiralizer. So, I couldn’t be more excited to put this out there for y’all.

This is such a fun sweet way to start the day. It’s perfect for a lazy weekend breakfast and even more delicious with a sunny side up egg on top. You can even use these waffles as buns and make a whole damn breakfast sandwich out of them, so without further adieu, let’s make some spiralized sweet potato waffles!!

First, cut the ends off your sweet potato and spiralize it with the smallest noodle blade. I keep the skin on because 1) when I was young my mom told me once “that’s where all the vitamins are.” Whether that stands true is to be determined, but 2) and most importantly, peeling potatoes clogs my sink sometimes and I feel like it’s more trouble than it’s worth. The potato skin gives it a nice rustic feel (no it doesn’t, I’m still justifying my non-peeling laziness) and I love the idea of reducing food waste (because what’s wrong with the skin to begin with? Nuttin.).

In a pan over medium-high heat, sauce the spiralized sweet potatoes in a couple tables spoons of coconut oil for about 5 minutes, tossing frequently with tongs.

Once the noodles are reduced but still crunchy, transfer them into a large bowl.

In a smaller bowl, whisk together the eggs, sea salt, and cinnamon. Pour the egg mixture into the spiralized sweet potato bowl and toss everything together until well coated.

Heat your waffle iron as you normally would. Then, coat the STINK out of it with whatever your favorite greasing agent is. For me, butter and coconut oil are my go-tos, so brush the inside of the waffle iron until it’s well coated.

Spread some of the noodles out into the center of the waffle iron and cook as directed by your waffle iron.

Remove gently with a fork and top with whatever you want!

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Spiralized Sweet Potato Waffles

• Author: Lindsay Grimes Freedman
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Yield: 4 1x
• Diet: Gluten Free

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Description

The BEST recipe for spiralized sweet potato waffles! This low carb and gluten free waffle is the BEST start to a lazy weekend!

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Ingredients

• 1 large sweet potato
• 2 tablespoons coconut oil
• 2 eggs
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• toppings for your waffle: fried egg, fresh berries, maple syrup, homemade whip cream

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Instructions

1. First, spiralize your sweet potato with the smallest noodle blade.
2. In a pan over medium-high heat, sauce the spiralized sweet potatoes in a couple tablespoons of coconut oil for about 5 minutes, tossing frequently with tongs.
3. Once the noodles are reduced but still crunchy, transfer them into a large bowl.
4. In a smaller bowl, whisk together the eggs, sea salt, and cinnamon.
5. Pour the egg mixture into the spiralized sweet potato bowl and toss everything together until well coated.
6. Heat your waffle iron as you normally would.
7. Then, brush the inside of the waffle iron generously until it’s well coated.
8. Spread some of the noodles out into the center of the waffle iron and cook as directed by your waffle iron.
9. Remove gently with a fork and top with whatever you want!

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Notes

• Per serving: Calories 176; Fat 9.5g (Sat 6.8g); Protein 4.2g; Carb 19.1g (net carb 16.3g); Fiber 2.8g; Sodium 139mg

Enjoy!! xo