Savoury Sweet Potato Waffles

These cheesy, savoury, sweet potato waffles are so deliciously crisp. Dress them up for brunch with smoked salmon or avocado. Yum!

RECIPE NOTES: These waffles are best enjoyed freshly made. The mixture will seem dry at first (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 round waffles - serves 6

SWEET POTATO WAFFLE MIXTURE

sweet potato/kumara (raw), 1 medium - you need 250g (2 + 1/2 cups) - the orange variety works well

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

eggs, 2

parsley, small handful, finely chopped - 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

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

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

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

4. Heat a waffle maker (medium heat).

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