SWEET POTATO AND PECAN WAFFLES

Sweet Potato and Pecan Waffles image

Provided by Cara Clark

Yield 4 servings

Number Of Ingredients 15

1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)
1 cup rolled oats
1 cup unsweetened almond, coconut, or cashew milk
2 eggs or egg replacer equivalent
3 tablespoons unsweetened almond butter
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Zest of 1 medium clementine
Pinch of ground cardamom
Pinch of ground nutmeg
½ cup chopped pecans, plus more for topping
Olive oil cooking spray
Maple syrup, for serving (optional)

Steps:

Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that's okay). Fold in the pecans.
Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.