Sweet Potato Waffle

Ingredients:

5 medium/3 large sweet potatoes

2 cups of Gluten Free plain flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp Xantham gum

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1.25 cups milk any variety (can be dairy free)

2 eggs

1 tsp vanilla extract

Instructions:

1. Bake the sweet potatoes in a pre-heated oven (200C) for 45 mins. The flesh should feel soft inside the skin. Allow the sweet potatoes to cool down before peeling them. Put the flesh in a bowl, and puree with a blender until the flesh is smooth.

2. Grease and preheat the waffle iron according to manufacturer instructions.
   Mix the flour, the baking powder, baking soda, salt, Xantham gum, cinnamon, nutmeg, and ginger. Mix in the milk, eggs, sweet potato puree, and vanilla extract. Use a handheld blend to create a batter consistency. This is a thicker batter. However, if too thick, add up to 3 tablespoons of additional milk.

3. Ladle 1/3 cup of mixture unto each waffle iron mould and cook until golden on both sides. Repeat until the batter is gone, greasing the waffle iron in between each batch.

4. I had mine with sun-dried tomatoes, mini-mozzarella balls and homemade pesto, but you can be creative with your toppings.