Paleo Sweet Potato Waffles made with four essential ingredients and a low FODMAP option | Gluten Free, Dairy Fee, Sugar Free
So how are we feeling about 2017 so far? One week in! Before I know it I’m going to blink and it will be 2018. Gah! Someone should kick me in the shins just for saying that. Here’s to living in the moment in 2017!
I love January.
I love fresh starts and feeling inspired to actually get sh** done. Last week I downloaded a free trial of You Need a Budget and now I’m feeling excited about tracking expenses and saving receipts. It sounds boring as anything but it feels so empowering to know what’s going on with my finances.
My physical spaces are getting a little make over too. There are three giant trash bags sitting in our room to be recycled, donated, and thrown out because I’m all about letting go of things that no longer bring me joy. It’s amazing how much clutter can build up in no time.
And of course, January and clean eating go hand in hand. Now that Christmas is safely behind us, along with all the sugary sweets. I’m ready for some monster salads, hearty soups, and clean dinners. And breakfasts! My sweet tooth is ready for a little break (I give it a couple of weeks) which means it’s time for more savory, uncomplicated breakfasts. Enter: these savory paleo sweet potato waffles!
Just before the new year I went into my website analytics to see what was the most popular in 2016. The idea was to get an idea of what’s popular/what kinds of foods trend well so that I could create more similar recipes. It turns out that you guys really like paleo & low FODMAP dinners & paleo vegan desserts.
- Thai Meatballs (paleo, whole 30 low FODMAP)
- Coconut Lime Chicken (paleo & whole30)
- Sweet & Sour Chicken (paleo & low FODMAP)
- Vegan Pumpkin Chocolate Chip Cookies (vegan & low FODMAP)
- Onion Bhaji’s (vegan)
- Cashew Chicken (paleo, whole 30, low FODMAP friendly)
- Asian Cucumber Salad (paleo, whole 30, low FODMAP)
- Paleo Millionaire’s Shortbread (paleo & vegan)
- French Bread (low FODMAP)
- Vegan Snickers Cheesecake (paleo & vegan)
Got it!
About this recipe: Paleo Sweet Potato Waffles
The paleo sweet potato waffles require only 4 essential ingredients (plus salt, pepper, and garlic powder is optional) and only one bowl to make.
The batter is made up of grated sweet potato, scallions – only use the green parts to keep this low FODMAP – eggs and coconut flour.
These don’t take long to make which makes them great for quick breakfasts or brunches. You can even make and store these in the fridge for a few days to warm up in the morning. I haven’t personally frozen these yet, but I imagine you can pop a few in the freezer and reheat as you need.
Yay January!
If you have any requests for recipes/types of foods you’d like to see from me – please leave me a comment and let me know!
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Paleo Sweet Potato Waffles made with four essential ingredients and a low FODMAP option | Gluten Free, Dairy Fee, Sugar Free
- 3 cups grated sweet potato about 1 large sweet potato
- 4 eggs whisked
- 1/4 cup chopped spring onions use the green part only for low FODMAP
- 3 tablespoons coconut flour
- 1 teaspoon garlic powder omit for low FODMAP
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- coconut oil for greasing the waffle iron
- Squeeze out any excess juice from the grated sweet potato and place in to a bowl.
- Add the eggs spring onions, coconut flour, garlic powder, salt and pepper and mix well.
- Grease your waffle iron, well.
- Use a 1/4 cup to scoop out the batter and gently drop the batter onto the preheated waffle iron and cook according to waffle iron instructions.
Continue to until the batter is gone. This should make about 4 waffles
makes about 4 waffles 6 inch in diameter
Sarah
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Hi Sarah!
I can’t eat eggs… so i would like to know if you have an advice for me.
I’m diying to taste those delisious Waffles 😏
Hi Broum! I’m really sorry but I’m not sure what to suggest for the eggs here. Coconut flour in my experience can be really tricky to work without eggs because they really need the extra moisture. If you’re interested I’ve had a couple of people try this using flax eggs as a sub. They don’t do as well in a waffle iron but you can make them into a more pancake/fritter type of thing.
Anyone ever try these with grated butternut squash? I have to eat SCD/low FOFMAP and can’t do sweet potato.
I haven’t tried that myself but I do think it would work here!
These were such a winner!
Yay! So glad you enjoyed them!
I’m a little confused about the serving size and nutrition facts. When I put this recipe into myfitnesspal, it comes out to 107 cal per waffle when split into EIGHT waffles. I noticed that you do say 8 waffles in the last step of the recipe but everywhere else indicates that this makes 4 waffles. Could you clarify this please?
Hi Laci! Sorry about the confusion! Originally these waffles were kind of small because my waffle iron is more on the small side. I started getting feedback though from people who were making them saying they usually got about 4 waffles so I updated the serving size to be more reflective of what people were actually getting out of the recipe. It looks like I forgot to update the the final step though – thanks for pointing that out to me!
As far as the nutrition info goes I’m a little confused about your calorie amounts – I just double checked the nutrition info on myfitnesspal and on the calorie calculator I use for the recipes here and they came up with 116 calories (myfitnesspal) and 120 calories (my nutrition calculator) for four waffles.
I followed the recipe exactly and had them stick terribly to the waffle maker. I have made Belgium waffles and regular potato waffles and not had any problems. So, I don’t think it’s my waffle maker. These were a complete disaster. They split in half when I opened the maker and stuck both top and bottom. I tried it twice with same results. I cannot figure out what went wrong. How long did you cook these? Maybe they weren’t done and thus didn’t stay together?
Hi Jennifer! So sorry to hear they didn’t work out for you!
With waffles that split like that, it’s sometimes an issue of how hot the waffle iron is before cooking. To know if it’s hot enough you can try the
‘sizzle test’. Basically just flick a bit of water onto the waffle iron and if it sizzles it’s hot enough.
As for the cook time – these usually only need about 4-5 minutes for me on a high heat but that time can depend on the waffle maker.
One more thing – how thick is your batter? Coconut flour can sometimes be hard to measure accurately and that might also be a possible problem. Ideally you want your batter to be more thick than thin. If it’s too thin try adding another tablespoon of flour.
I hope one of these things might help!
These look delicious! Can you used puréed sweet potato instead of grated?
I haven’t tried using pureed with this to know how it would work, but I think it would probably need less since pureed sweet potatoes would have a bigger mass and probably more moisture as well
This looks delicious!! Wondering if you can sub almond flour for coconut flour? It’s snowing…and I’m a wee bit lazy 🙂
Hi Renne! I’m afraid I can’t say what amounts you would need as I’ve never tried these almond flour. Coconut flour is a very absorbent flour which means you don’t need much of it in recipes. As a general rule of thumb I find that 3 tablespoons of coconut flour is equal to about a cup of almond flour. If you’re feeling adventurous you can always try that out, but I can’t say for sure if that would work
Can you substitute coconut flour for regular flour?
Hi Rachael! I’m afraid that I’m not sure how much regular flour you’d need to replace the coconut flour. Coconut flour is an incredibly absorbent flour which means that you don’t need much of it in recipes. I go a little more in depth about it in this post: https://www.asaucykitchen.com/cooking-baking-coconut-flour/ but as a general rule of thumb 3-4 tablespoons coconut flour equals about 1 cup regular wheat based flour. If you were interested in playing around you could give that a go but since I haven’t tried it myself I can’t say for sure
Hi, are these crispy like waffle fries?
They can get crispy a little bit around the edges, but not nearly enough to compare to waffle fries
I used flax eggs instead of regular eggs. I eliminated the garlic, onions and pepper and tried orange zest and cinnamon instead. The taste was great but it did not do well in my waffle iron. It stuck despite spraying it and letting it heat up quite awhile. It was very thick too probably because of the flax eggs. I microwaved the rest of the batter for a minute and then made them on my griddle like a pancake. So it was more like a fritter. Topped it off with strawberries and syrup. Yum!
I’ve tried making these with flax seed eggs myself in the past and I’ve found that they were also pretty sticky and messy in my waffle iron. I’m thinking the lack of moisture is what causes that…At any rate – really glad you still enjoyed them! Thanks so much for coming back to let me know how it went!
Good Lord, I just made the most amazing thing with this recipie! It is fantastic but I thought I’d try a sweet version, I added some date paste and left out salt/pepper/ onion, it was ok but since I drizzle them with Maple syrup decided they didn’t need additional sweetener. Today I added orange zest and cinnamon. OMG! Wee drizzle maple syrup and a pile of chopped strawberries and I was in heaven. Thank you- this recipe has changed my life! 😄
I’m so going to try these with your alterations – those sound amazing! So glad you liked it – thanks for coming back to share!
Sounds right up my alley. Did you leave out the garlic powder as well???
Thanks for sharing!
Can you substitute ground flax seed for the eggs?
I haven’t tried this out myself so I can’t be sure, but I don’t think it would work as a 1:1 substitute here. I’ve tried to use egg subs in the past with coconut flour recipes & they never seem to work out without changing a lot of things in the recipe – most likely because it’s such an absorbent flour. Flax eggs don’t provide the same amount of moisture that
Hello!
Can these be frozen and reheated in toaster or oven maybe?
Yes! I’ve been able to successfully reheated these in both toaster & oven!
So one serving is one six inch waffle correct?
That’s right!
I made these today and had no problems with the sweet potatoes not cooking through. I shredded mine on the large holes of a food processor. I also added crumbled cooked bacon. I got 4 Belgian waffle halves from the recipe. We enjoyed it very much.
I love the idea of adding crumbled bacon! So glad you liked the recipe – thanks for coming back to leave a review!
I completely forgot the coconut flour, but the texture of the waffles was still okay! The sweet potato didn’t cook all the way in the waffle iron though! I would maybe boil the potatoes partway before grating them next time!
These came out so crumbly. I was unable to get it out of the waffle iron:(
Hi Jenn! So sorry to hear you had problems with the recipe. Since I wasn’t in the kitchen with you it’s difficult to say what may have went wrong. Is it possible that the iron/oil wasn’t hot enough when you added the batter? Just speaking from past experience I know I’ve made that mistake which resulted in waffles that stuck to the iron
I noticed these are a bit dry so you need some type of sauce with them. What do you recommend? Delishous otherwise!
Hi Jacky! Sorry yours came out a bit dry! I usually enjoy mine with a healthy dose of hot sauce and runny egg which could help with the dryness. I’ve also made these with guacamole (always love adding guac), but this yogurt dip might be one you like! http://www.bhg.com/recipe/sweet-potato-fritters-with-yogurt-chive-dipping-sauce/ If you’re dairy free, coconut cream could be a good substitute – it might not be as thick, but with those flavors you can’t go wrong. Hope that helps!
Is the sweet potato uncooked when you grate it?
Yes! It cooks in the waffle maker
Can you cook the sweet potato and then grate it? Woukdnthat helo with the dryness?
Do these cook up ok as potato pancakes -just in a pan? I don’t own a waffle iron.
I’ve never tried them as pancakes but I *think* it would work out all right as fritters. I recommend not making them too big so that they’re easier to flip though
I’ve tried this a couple of times already!
Attempt #1: Forgot to add the coconut flour, entirely. Had a lot going on in the kitchen. Result: still very good! It had a savory bread pudding-like texture (since the eggs were not tempered by the coconut flour). Released easily from waffle iron. Kids scarfed them and begged for more.
Attempt #2: Added the coconut flour this time, but I had run out of spring onions, and I thought I could substitute some dried onions. PSA: you can’t — the spring onions add SO much to these waffles; they are critical! Result: Texture was more bread (waffle) like, but I actually preferred the texture of the ones without the coconut flour. And I cannot overemphasize the importance of spring onions to the flavor.
I did note one thing between both attempts — the recipe says it makes 8 waffles, but I was only able to make 2 on my first attempt (my sweet potato was more medium-sized) and 3 on my second. My waffle iron is 8″ in diameter. Any thoughts on the variation?
Glad you guys enjoyed them! As someone who once was a picky kid eater/has had to feed picky eaters it’s nice to know these are kid approved 🙂
As for the waffle variations – I think this is my fault! I went to go check the size of my waffle maker after I read your comment and it turns out that I have a smaller than average waffle marker. Whoops! I looked through a few makes on Amazon and it looked like most averaged about 6-7 inches where as mine is 4 inches across. I’m going to go change the notes on that now – thank you for pointing that out to me!
When do you add the coconut flour and is thesweetpotato cooked before grating please
Hi Glendine – sorry about that! The coconut flour is added when you mix in the eggs/spring onions/garlic powder. Also, the sweet potato is uncooked when you grate it
What about the flour? Am I missing something?
Since coconut flour is especially absorbent you only need a little bit