As my son increases his pickiness, I try to find more ways to vary his diet. He loves waffles and these Sweet Potato Waffles are made with mashed sweet potato, yogurt, eggs, white whole wheat flour, and cinnamon. Perfect for autumn and perfect for my picky eater. Claire loved them too.
I served the waffles with butter, apple butter, and maple syrup/plain for the kids. Lindsay of The Lean Green Bean had the awesome idea of turning them into peanut butter sandwiches.
The recipe can be easily doubled or tripled to feed more than a couple of people.
Sweet Potato Waffles
Adapted from The Lean Green Bean
1/3 cup cooked mashed sweet potato
1/4 cup plain yogurt
1/4 cup white whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Preheat waffle maker.
In a medium bowl, whisk together the sweet potato, yogurt, and eggs until combined. Mix in the flour, baking powder, cinnamon, vanilla extract, and pinch of salt.
Once the waffle maker is heated, grease and fill with prepared batter. Cook until golden. Repeat with remaining batter, greasing if needed.
Serve hot with desired toppings.