Cynthia’s Sweet Potato Waffles


3/4 cup almond flour or any gluten free flour (I like it with chestnut flour)

1/4 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon of pink himalayan salt (or any other salt)

1 teaspoon cinnamon (or 1 cinnamon stick)

1/2 teaspoon nutmeg

1 medium sweet potato, cooked, skin removed

2 eggs

1 1/2 teaspoons vanilla (or 1 vanilla pod)

2 tablespoons organic maple syrup

1/2 tablespoons coconut oil

1/3 cup almond or coconut milk (depending of your liking)



• If you choose to use a cinnamon stick and a vanilla pod, boil with the sweet potato and let it sit 15min so the flavors infuse. Drain and mash everything together.

• In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon (if powder), and nutmeg until no lumps remain.

• Separate the eggs whites and yokes.

• In a separate bowl, mash the sweet potato, and then use an electric mixer to beat in the egg yokes, vanilla (if liquid), maple syrup, coconut oil, and almond/coconut milk.

• Beat the egg white until fluffy, and add it to the sweet potato mix.

• Add the wet ingredients to the dry, and beat until just combined

• Cook using a waffle iron according to the manufacturer’s instructions.

Enjoy with the fruits of your choice and additional maple syrup.