Ingredients
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Sweet Potato Waffles
- 1 lg sweet potato, pre-baked or microwaved
- 1.5 cups unsweetened almond milk, (for blending with sweets)
- 1/4 tsp salt
- 2 cups gluten-free flour
- 2 tbsp arrowroot powder/starch
- 1 tbsp baking powder
- 2 cups unsweetened almond milk, (additional)
Cranberry Cream Cheese Spread
- 1/2 cup vegan cream cheese
- 4 tbsp cranberry sauce/relish, (leftover/fresh)
Brussels sprouts
- 1 cup shredded brussels sprouts, (leftover, roasted with olive oil, salt + pepper)
Instructions
- **NOTE: this recipe was created with using up Thanksgiving leftovers in mind, but you can also make this with “fresh” ingredients, it will just take a bit longer
- Combine your pre-baked sweet potato with 1.5 cups almond milk in your blender and blend until smooth
- Heat your waffle iron
- In a large bowl, combine your blended sweet potato, salt, flour, arrowroot, baking powder, and additional 2 cups of almond milk and stir to make your waffle batter
- Spray your waffle iron with non-stick spray and cook your waffles
- **NOTE: these may take a bit longer to make because of the sweet potato in the batter. Cook until the outsides of the waffles are golden
- In your blender (or small bowl) stir together your cream cheese and cranberry sauce, set aside
- Shred and warm your brussels sprouts
- Assemble your sandwiches by spreading some cranberry cream cheese spread on each side of your waffle, then top with brussles and enjoy!
Notes
** Best served the same day
** Sweet potato waffles also make a delicious breakfast with butter and maple syrup!
** Blender used: Vitamix Explorian E310
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 2 people