Blueberry Sweet Potato Waffles

By Ali Maffucci From the book Inspiralized
Blueberry Sweet Potato Waffles

These waffles are as clean eating as it gets. When you take your first bite, you will taste the plump blueberries, spicy cinnamon, and soft sweet potato. Instead of using flour, sugar and butter - or worse, something in a frozen box - try this recipe. While they don't have the fluffiness of traditional waffles, they do offer an interesting texture, and the natural sugar in the sweet potatoes gives them a special sweetness. With warmed blueberries and maple syrup to accompany, these waffles are sure to become a brunch favourite.

For how many? Makes 2 waffles


  • 1 medium sweet potato, peeled, spiralized with blade C
  • 1 tsp ground cinnamon
  • cooking spray
  • 1 medium egg, lightly beaten
  • 1/2 tsp vanilla extract
  • 60g fresh blueberries
  • 1 tbsp maple syrup to taste


Preheat a waffle iron. Place the sweet potato noodles in a bowl and toss with the cinnamon. Place a large frying pan over a medium heat and coat with cooking spray. When water flicked onto the frying pan sizzles, add the seasoned sweet potato noodles and cover. Cook for 5-7 minutes or until the noodles have completely softened.

Transfer the noodles to a large bowl and add the egg, vanilla extract, and blueberries. Toss gently to combine until the noodles are coated, taking care not to break them.

Coat the waffle iron with cooking spray and carefully pour in half of the noddle mixture, taking care to fill all the cavities with noodles. Cook the waffle following the manfacturer's instructions. When the waffle is done, transfer to a plate and keep warm while you make the second waffle. Drizzle a bit of maple syrup over each and serve.

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