Sweet Potato Waffles with Fresh Berries and Cream

sweet potato waffle

Last year for my birthday, I convinced my husband to buy me a waffle iron.

“But you never make waffles!” He would say.

“I know! That is because I don’t have a waffle iron!”

“But how often would you make waffles?”

“ALL THE TIME!”

I was really just saying whatever I could to get the darn thing, but now that I have it, I find that I really do make waffles all the time (and not just because waffles just-so-happen to be my toddler’s all time favorite breakfast food.)

The very first thing I made in my waffle iron was the whole grain waffle mix from Trader Joe’s. And, I thought it was awful. Very cardboard-y, pretty disappointing. I could do better (I thought to myself).

And so at that point, I set out to perfect a waffle recipe that did NOT use Bisquick (which is loaded with trans fat, one of the only exceptions to my “all foods fit” theory). My grandma and mom use Bisquick, so I couldn’t go to them for an amazing recipe that had been passed down from generation to generation. I was on my own for this one.

Sweet potato waffle ingredientsI tried whole wheat flour, I tried oats, I tried flax, I tried apple sauce, I tried using oil instead of butter…I think I went through every variation possible. Then I ended with this general combination, that included sweet potato in place of the fat (many recipes use a few tablespoons of oil or melted butter), and white wheat flour instead of dense whole wheat flour. I also added ground flax seed for a little healthy fat (since I had completely removed it with the sweet potato addition) and stuck with my 1% milk that I have in the fridge. I think coconut milk or almond milk would also taste great in this waffle, but, alas, I just don’t regularly stock it at my house (we are dairy drinkers around here).  In fact, sometimes I will even add shredded coconut to the waffle, for a little but of a chunkier texture, and it is great!

frozen toaster sweet potato waffles from the Fearless Flying KitchenThere are two things that I really LOVE about this waffle recipe:

  • You really don’t need to use any toppings. My daughter eats this waffle plain, and I do too sometimes. If you do feel like putting topings on, you really don’t need much. I sometimes like to fancy mine up with a tiny amount of agave maple syrup, diced berries and whipped cream. That just feels so decadent (but really isn’t that decadent, since it is a fairly healthy waffle).
  • frozen toaster sweet potato waffleEven if I make waffles for the whole family, there is always enough left over to make freezer waffles. I just use 1/4 cup (or a heaping Tbsp) of batter as opposed to a full 1/2 cup. The waffles come out in a square shape, just the right size for the toaster.

I also love that my daughter loves these, and I can feel good about serving them to her because they are full of vegetables, healthy fats, whole grains, and not too much sugar.

kid tested, and kid approved sweet potato waffles from the Fearless Flying Kitchen

Sweet Potato Waffles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1blogger-image--1584073228 cup 100% White Wheat Flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon ground Flax seeds
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp ground cinnamon
  • 1 large Egg
  • 1 cup 1% Milk
  • 1 teaspoon Tahitian Vanilla extract
  • 1 Small Sweet potato

Directions:

  1. Preheat waffle iron. Cook sweet potato in a microwave by rinsing, poking with a fork, wrapping in a paper towel, and cooking for 5-7 minutes, until sweet potato is soft.
  2. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, and slowly add the cooked sweet potato (removing outer skin), mashing the sweet potato as you go. If you want less chunks of sweet potato, you could also mix the wet ingredients in a blender or mixer. Combine the wet and dry ingredients and mix until just incorporated.
  3. Pour 1/2 cup of batter into preheated waffle iron and cook until ready.
  4. Top with fresh berries and cream or agave maple syrup.

Apricot Glazed Pork Tenderloin with Agave-Maple Butter Sweet Potatoes and Zucchini

I have a friend. Let’s just call her Kellie. She has celiac disease, which means she cannot eat gluten (a protein found in wheat, rye and barley). She consequently also has a hard time with dairy, so many of the meals we prepare together have to be both gluten-free and dairy-free. There always seems to be magic in the kitchen when we cook together. I am forced to come up with creative ways to prepare meals I normally make. We always end up with a delicious meal that is simple, lots of vegetables, interesting grains, and lean protein. It also ends up being fairly healthy too (except for that time we added bacon to our cauliflower and leek mashed potatoes…although that was pretty amazing)

photo 1 (8)

I love using pork because it is fairly inexpensive and you can purchase two tenderloins at Trader Joe’s for under $10. It is a perfect option for entertaining because it can feed quite a few people (you can feed probably 6 people with those two tenderloins). For some reason, I always have to pair pork with sweet potatoes, it just makes sense in my head. Lastly, I consulted Kellie for what veggie she would like, and she suggested Romanesco (those little fractal, lime green veggies that seem to be somewhere in between cauliflower and broccoli). My local TJ’s was fresh out of Fresh Romanesco, so we went with zucchini, one of my old stand-bys. Overall, the meal was a success. I tried something new for the baked sweet potatoes (Maple and Cinnamon Butter instead of just butter and brown sugar), which was a really nice treat. The bag of sweet potatoes is another great buy from TJ’s. There were 6 potatoes in there for less than $2, pretty great deal if you ask me!

Now, on to the process:

Pork Tenderloin and Glaze

You can make the glaze ahead of time , which is what I usually do when I make this. Refrigerate until ready to use. When you are ready to cook up the Pork Tenderloins, just give them a rub down with olive oil, sea salt and pepper.  You can either combine the sea salt and pepper and oil and then rub it all together, or rub down with oil and then top with salt and pep. Either way, you’ll be fine. I use a large 9X12 pyrex dish for this. Another reason I love this meal is that you don’t have to marinate the meat for a long time prior to cooking. You don’t even need to prepare the glaze ahead of time either. The pork cooks for 10 minutes, and then you pour the glaze on top, so technically, you could prepare the glaze as the pork begins to cook. You’ll be done, start to finish in less than 30 minutes.

roasted zucchini

The zucchini was going to go in the over with the pork, so I prepared it very simply, with drizzles of Olive Oil, and fresh ground sea salt (or kosher salt) and pepper. I just periodically checked on the zucchini and tossed it as needed.

photo 3 (8)

I use to never make baked sweet potatoes (or regular potatoes) before I learned how easy it was in the microwave. Now, it is my go-to side dish. So quick and easy. Just rinse the potatoes well, poke them all over with a fork or knife, and cover with a damp paper towel.  Microwave the sweet potatoes (6 minutes for the first one, then add an additional 2 minutes for each additional potato) and use caution when removing, because they will be ridiculously hot.

Cinnamon Maple Butter

The Cinnamon maple butter was an experiment, and it was so incredibly successful, I feel like I need to make this by the vat full and swim in it. Just used 2 Tbsp Butter, 1 Tbsp Maple Agave Syrup (my personal favorite for taste and consistency, not because it is any more healthy than other syrup. They all are equally sugar-y. I am sure any maple syrup would be fine) and a few sprinkles of Cinnamon. Probably about 1/4 tsp. If I was making this in a larger portion, I probably would have used the stand mixer, but since my butter was soft already, it was easy to mix by hand.

Now is the part of my blog post that gets a little bit sad…

I was way too excited to eat this meal to remember to take a picture of the finished product.

But I assure you it looked colorful and beautiful and would make you salivate just by looking at it!

So, there you go. A super easy dinner that is perfect for entertaining on a budget and will be a breeze to prepare, even for a novice chef.

Apricot Glazed Pork Tenderloin

  • Servings: 4
  • Difficulty: easy
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Adapted from Taste of Home

Ingredients:

2 Pork Tenderloins
1 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 Cup Apricot Preserves or Jam
1 Tbsp Dijon Mustard
3 Tbsp Chicken Broth
3 Garlic Cloves, Minced
1 Tbsp Fresh Thyme, Chopped

Directions:

Preheat oven to 425. Coat/rub pork tenderloins with olive oil, salt and pepper. Place pork in the oven for 10 minutes.

In the mean time, prepare the glaze by combining apricot jam, dijon mustard, chicken broth, garlic and thyme. After the pork is in the oven for 10 minutes, remove and add glaze, then return pork to the oven for another 15-20 minutes or until internal temperature reaches 145.  Remove, slice into 1/2 inch-1 inch thick slices, and drizzle additional glaze on top.

Microwave Sweet Potatoes with Agave-Maple Butter

  • Servings: 4
  • Difficulty: (super) easy
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Ingredients:

  • 4 Sweet Potatoes
  • 2 Tbsp Butter, softened
  • 1 Tbsp Agave Maple Syrup
  • 1/4 tsp Cinnamon

Directions:

Rinse potatoes well and poke with a fork or knife, about 6 times all over. Cover with a damp paper towel and place on microwave-safe dish.  Microwave the sweet potatoes (6 minutes for the first one, then add an additional 2 minutes for each additional potato) and use caution when removing.

While potatoes are cooking, combine last three ingredients until well mixed. Once potatoes are done cooking and ready to be served, slice down the middle with a knife to expose flesh and top with butter.

Simply Roasted Zucchini

  • Servings: 4
  • Difficulty: easy
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Ingredients:

Three large zucchini or yellow squash
1 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper

Directions:

Pre-heat oven to 425. Slice zucchini into 1/4 inch pieces. drizzle with olive oil and top with salt and pepper. Roast in oven for ~20 minutes, turning as needed.