Tag Archives: featured

Sweet or Savoury Spiced Sweet Potato Waffles

I love waffles. What’s not to love? Slightly crispy on the outside, soft on the inside, fun to eat – with all those little grooves to catch the delicious toppings. As a parent I also like them because they’re easy to make. I don’t often have the patience for pancakes – all that flipping, and waiting around for bubbles to appear, while my children claw at my legs. So much standing around, and waiting, and being clawed at. The waffle iron, on the other hand, does all the work, which gives me time to do other things. Like eat waffles.

Sweet version of sweet potato waffles

I’ve written before about my love for sweet potato. I first came across its use in sweet dishes in Well Nourished’s Berry Nice Brownies, and I also developed a recipe for Sweet Potato Pancakes with Cinnamon Cream Cheese and Candied Pecans. But these Sweet or Savoury Spiced Sweet Potato Waffles are my new favourite. I’ve been testing them out for weeks, much to the delight of my boys (husband included!), including trying out gluten-free and dairy-free variations, which are included at the end of the recipe. They are versatile and complement sweet and savoury toppings. Eat them for breakfast, lunch, or dinner! The waffles are completely sweetener-free, as I prefer to add sweetness to the toppings. Continue reading

Sweet potato pikelets with cinnamon cream cheese and candied pecans

Every now and then, my husband goes on a pancake making frenzy. Flour, egg, milk. Fry them in oil and served them drenched in butter and pure maple syrup. The Sunday morning before last was one such frenzy. I encouraged him to consider using different toppings, but he was adamant they be served the ‘traditional way’.

As I skewered a wedge of syrup covered pancake on my fork, I tentatively said, ‘I’ve realised, the problem with having maple syrup this way is that we have so much of it, and it’s 40% fructose.’

‘It’s a treat!’ He replied defiantly, and determinedly munched his way through a stack. A few minutes later, he followed up quietly: ‘It is very sweet though. I reckon I’d be happy using rice malt syrup these days…’

Occasionally, I use a small amount of maple syrup in baking and cooking, but usually this means no more than a few tablespoons, in something that is going to be divided into many serves, such as bliss balls. Pouring it over pancakes in that extravagant way that we do, is another matter. But, whatever. I didn’t want to complain because he’d gone to all that effort.

Half an hour later we were both rolling around the floor. ‘I feel like I’ve been poisoned!’ He complained, running to the toilet. We felt awful – hungover, and seedy. My head ached, and my stomach hurt. We drank a lot of water. Continue reading

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