Sweet potato waffles

Fluffy, golden waffles that make for a deliciously different brunch or lunch. You’d never know they were vegan.

This recipe was created by Emma Hatcher.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

50 minutes

COOKING TIME

20 SERVES

Serves 4

Ingredients

1 large, sweet potato (300g)
300ml almond milk
1 tablespoon apple cider vinegar
3 tablespoons olive oil, plus extra for cooking
180g gluten free plain flour
1 ½ teaspoons baking powder
3/4 teaspoon sweet smoked paprika
2 spring onions, finely sliced
Small bunch dill, finely chopped
Small bunch parsley, finely chopped
Sea salt and freshly ground black pepper

For the spinach

2 tablespoons olive oil
400g frozen spinach, defrosted and drained
¼ teaspoon grated nutmeg
1 tablespoon dairy-free butter
Sea salt and freshly ground black pepper
Dairy-free crème fraîche, sour cream or yogurt, to serve

Method

Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.

Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.

Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.

Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.

While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.

Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.

You might also like...

Hasselback New potatoes in a Vodka BBQ Sauce

Tasty Hasselback New potatoes basted in a delicious vodka BBQ sauce for the ultimate summer dish.

Smashed New potato salad

Add a bit of texture and smoky taste to a summer classic with Seasonal Spuds' smashed New potato salad with smoky paprika.

Crushed New potatoes with chermoula dressing

Succulent crushed Cornish New potatoes with chermoula dressing for a Moroccan twist perfect for the summer.

Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

These simple fish cakes are lightly coated in polenta for a crispy finish, and served with a rich sun-dried tomato sauce. They can be made with fresh or smoked mackerel - if using fresh, you’ll need to pan fry or grill first.