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Sweet Potato Waffles with Dolloped Vanilla Scented Yogurt and Zesty Peach Sauce
Serves 4
Rise and dine on these tender waffles with layers of flavour. The simple peach sauce is a great way to enjoy fresh, juicy peaches during peak season. It’s also marvelous strewn over ice cream. The batter can be prepared the night before and kept chilled. But it’s best to let the batter sit at room temperature for at least 30 minutes before using.
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Ingredients
- 1 medium-sized sweet potato, peeled and cubed
- 1 1/4 cups (310 mL) milk or buttermilk
- 2 large organic eggs
- 1 1/4 cups (310 mL) oat flour
- 1/3 cup (80 mL) almond flour
- 1 tsp (5 mL) cinnamon
- 1 1/2 tsp (7 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) salt
- 3 large ripe peaches, peeled, pitted, and diced into small cubes (see tip)
- 1 Tbsp (15 mL) honey
- 3/4 tsp (4 mL) ginger powder
- 1 tsp (5 mL) lemon zest
- Pinch of salt
- 2 tsp (10 mL) cornstarch or arrowroot powder
- 1 1/2 cups (375 mL) plain Greek or skyr yogurt
- 2 tsp (10 mL) vanilla
- 1/3 cup (80 mL) sliced almonds
Directions
01
Boil or steam sweet potato cubes until very tender.
02
In blender container, place milk, eggs, cooked sweet potato, oat flour, almond flour, cinnamon, baking powder, baking soda, and salt and blend until smooth. Blend in additional milk if mixture is too thick.
03
Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup (80 mL) batter onto waffle iron and heat until set. Keep prepared waffles warm in a 200 F (95 C) oven while you prepare remaining batter.
04
In small saucepan, place 1/2 cup (125 mL) water, peaches, honey, ginger, lemon zest, and pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved, and then stir into the peach mixture. Simmer for another 2 minutes, or until mixture thickens.
05
Stir together yogurt and vanilla.
06
Serve waffles topped with yogurt, peach sauce, and almonds.
