a recipe from the weekend

 

I have a confession. 

Sometimes, as I'm falling asleep at night, I can't wait for the morning - because I get to drink coffee and have breakfast. I just love it.

Last week, Carly made these crazy good sweet potato waffles and I just had to make them once I was back home. The recipe is here.

They call for coconut flour, so they're actually gluten free if you follow the recipe.

I had never used coconut flour . . . but it is amazing and fragrant and adds a natural sweetness. 

These waffles have a fluffy and moist texture about them, and the sweet potato is paired nicely with some orange zest - which gives it a nice fresh citrus kick.

The only modifications I made were:

• instead of 1/4 cup butter, I used 1/8 cup butter + 1/8 cup applesauce.
• instead of coconut milk, I used cow's milk (but only because I didn't have coconut milk)
• I also didn't have sage, so I left it out - and they were still baller (or bomb, as you would say if you were in California).
• She doesn't specify when to add your whole eggs, so I folded them in with the sweet potato mixture.

The only catch is that they don't hold completely well together (perhaps because of the coconut flour?) . . . just make sure you spray/oil/butter your waffle iron enough so that those puppies can just slide right out.

Drizzle some pure maple syrup on top and you are on your way to breakfast heaven.