Savoury Sweet Potato Waffles

These cheesy, savoury, sweet potato waffles are so deliciously crisp. Just perfect to be dressed up for brunch with smoked salmon or avocado!

These waffles are best enjoyed freshly made. The mixture will seem dry at first when mixing (the sweet potato releases a lot of moisture when being cooked). If your eggs are small, add another one if the mixture seems too dry. If you don’t have self-raising flour, use plain/all-purpose flour (cake wheat flour in South Africa) with baking powder (2 teaspoons/10ml baking powder for every 1 cup/150g of flour).

Enough for 3 large waffles (depending on the size of the waffle maker)

CHEESY SWEET POTATO WAFFLE MIXTURE

sweet potato/kumara (raw), 1 medium - you need 250g - the orange variety works well

cheese (Edam or Cheddar), 100g (1 cup grated cheese)

eggs, 2

parsley, small handful - optional

self-raising flour, 75g (125ml or 1/2 cup)

salt and pepper, to taste

TO SERVE - OPTIONAL

cream cheese (spreadable), about 1 tablespoon per quarter waffle

smoked salmon

avocado

dill or chives

lemon

To start, peel the sweet potato and grate it using the coarse side of a box grater or food processor.

Measure 250g (2 + 1/2 cups) and place it in a large mixing bowl.

Add the remaining waffle ingredients and mix well - the mixture will seem dry at first.

Heat a waffle maker (medium heat).

Cook the waffle mixture in batches for 3 - 4 minutes until the waffles are golden and crispy.