Are you tired of the same old bread for your sandwiches? Say hello to a deliciously innovative solution that will elevate your lunch game! These Sweet Potato Waffle Crusts are not only a delightful twist on traditional sandwich bread, but they are also paleo-friendly, gluten-free, and packed with flavor. With just a handful of wholesome ingredients, you can whip up these golden-brown waffles in no time. Perfectly crispy on the outside and soft on the inside, they’ll make your sandwiches more exciting and nutritious. Ready to impress your taste buds? Let’s dive into this mouthwatering recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 cup mashed sweet potatoes
- 2 eggs
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Prepare the sweet potatoes by washing and piercing them with a fork. Microwave or roast the sweet potatoes until completely soft and easily mashable (approximately 5-7 minutes in microwave or 45 minutes in oven at 400°F).
- Allow the cooked sweet potatoes to cool slightly, then scoop out the flesh and mash thoroughly with a fork or potato masher until smooth and free of lumps.
- In a medium mixing bowl, combine the mashed sweet potatoes, eggs, almond flour, salt, and cinnamon. Mix well until a uniform batter forms with no dry spots.
- Preheat your waffle iron and lightly grease the surfaces with coconut oil or olive oil spray to prevent sticking.
- Pour approximately 1/4 to 1/3 cup of batter into the center of the waffle iron, spreading it gently to cover the surface evenly.
- Close the waffle iron and cook for 4-5 minutes or until the waffle is golden brown and crisp on the edges. Cooking time may vary depending on your specific waffle iron.
- Carefully remove the waffle and let it cool on a wire rack for 2-3 minutes to help it firm up and become more structurally stable.
- Repeat the process with remaining batter, creating additional waffles for your sandwich base.
- Once cooled, use the sweet potato waffles as a unique, paleo-friendly sandwich bread alternative. They can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Choose the Right Sweet Potatoes: For the best flavor and texture, opt for medium-sized sweet potatoes that are firm and free of blemishes.
- Mash Thoroughly: Ensure your sweet potatoes are completely smooth before mixing with the other ingredients. This will help create a uniform batter and prevent lumps in your waffles.
- Preheat Your Waffle Iron: Always preheat your waffle iron before adding the batter. This ensures an even cook and helps achieve that perfect crispy exterior.
- Grease the Waffle Iron: Use coconut oil or olive oil spray to lightly grease the waffle iron. This will prevent sticking and make it easier to remove the waffles once they’re done.
- Cook in Batches: Don’t overcrowd your waffle iron. Pour just enough batter to cover the surface, allowing the waffles to cook evenly and crisp up nicely.
- Let Them Cool: After cooking, let the waffles cool on a wire rack for a few minutes. This helps them firm up and makes them easier to handle when assembling your sandwiches.
- Storage Tips: If you have leftovers, store the waffles in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage—just pop them in the toaster for a quick reheat!
Nutrition Facts
Calories: 160kcal
Carbohydrates: g
Protein: 7g
Fat: g
Saturated Fat: g
Cholesterol: 93mg
