Thanksgiving is over and we still have some lingering leftovers. I’m using up the sweet potatoes with some meal prep waffles to put in the freezer. They are so much better for you than grocery store frozen waffles, and the extra nutrition from the sweet potatoes, banana, eggs and almond flour fills up hungry growing kids. As a rule, my kids don’t like anything “cooked up” that is orange (squash, carrots, or sweet potatoes), so hiding some healthy ingredients in their breakfast is a win. They also make a great bedtime snack or lunchbox extra served cold. The sweet potatoes could be subbed with leftover mashed pumpkin or butternut squash too! I got this waffle iron last year and am absolutely loving it, two at a time and no clean up.
Leftover Sweet Potato Waffles
Use up leftover sweet potatoes while adding nutrition, these waffles are sure to be a family favorite breakfast, or dinner!
Ingredients
- 1 c flour
- 1/2 c almond flour
- 1 1/2 c oat flour
- 1 T baking powder
- 1 t baking soda
- 1 t cinnamon
- 1/4 t nutmeg
- 1/2 t salt
- 1 1/2 c leftover mashed sweet potato or pumpkin
- 1 mashed banana
- 2 eggs
- 1 1/2 c milk
- 1/2 c plain yogurt
- 4 T butter melted
- 2 T maple syrup
Instructions
- In a large bowl, whisk all dry ingredients.
- Add all other ingredients and whisk until combined.
- Cook in waffle maker and serve with butter and real maple syrup.
- To freeze extras, lay hot waffles on a sheet pan and let sit in freezer for an hour, then cut into quarters and transfer to a freezer bag or airtight container.
- Reheat in the toaster.
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