Sweet Potato Waffles With Coconut Whipped Cream Delight!
Delicious and fluffy sweet potato waffles topped with creamy coconut whipped cream, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup milk (or non-dairy alternative)
- 2 large eggs
- 1 tablespoon melted coconut oil
- 1 can coconut cream (chilled)
- 2 tablespoons powdered sugar (for whipped cream)
Instructions
- In a large bowl, combine the mashed sweet potatoes, flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the milk, eggs, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Preheat the waffle iron and lightly grease it.
- Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown.
- For the coconut whipped cream, scoop the solid part of the chilled coconut cream into a bowl and whip with a mixer until fluffy.
- Add powdered sugar to the whipped coconut cream and mix until well combined.
- Serve the waffles warm, topped with coconut whipped cream.
Notes
- Make sure to chill the coconut cream overnight for best results.
- These waffles can be stored in the refrigerator for up to 3 days.
- Feel free to add toppings like fresh fruit or maple syrup.
Nutrition
- Serving Size: 1 waffle with whipped cream
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg