1 cup of cooked and mashed sweet potato (about 2 potatoes)
1/2 cup almond butter
1 Tbsp coconut flour
3 eggs, separated into yolks and whites
1 tsp pure vanilla extract
1 tsp pumpkin spice
1/2 tsp baking soda
2 Tbsp maple syrup (optional)
* Recipe makes 5-7 waffles
Preheat your waffle maker
Separate the eggs' yolks and whites. Place egg whites in a small bowl and set aside. Add just the egg yolks to a large mixing bowl
Add the remaining ingredients above (except the egg whites) to the large mixing bowl. Blend at low speed with an electric mixer for about 3 minutes, or mix well by hand. The batter will be thick – don't thin it!
In a separate mixing bowl, beat the egg whites with electric mixer until stiff peaks form
Now gently fold the beaten egg whites into the batter with a spatula
Lightly brush your pre-heated waffle maker grates with coconut oil. (Repeat every time you cook a new batch.)
Spoon batter into the molds and cook until golden.
Serve warm with fresh fruit topping or maple syrup