Original 'recipe' here: http://predominantlypaleo.com/bacon-sweet-potato-waffle/
There's no measure of any kind indicated for the sweet potato, and with a large sweet potato, I had to add an extra egg as binder just to keep the 'batter' from falling apart.
There's no flour. Or leavening of any kind other than the eggs. The sweet potatoes are raw, cooked only by the waffle iron, so the 'batter' isn't really a batter...just a collection of separate ingredients. With egg and a little oil (I used the bacon drippings for extra flavor). The blogger's preference for "crispy" waffles is probably a necessity if you don't want raw sweet potato bits in your waffles -- I shredded mine, so pieces were quite small. And the advice to "remove waffles carefully" is needed...with no real 'batter' they fall apart very easily.
This recipe indicates serving waffles as either savory or sweet. The sweet potato and bacon combo can easily go both ways, but with garlic salt in the 'batter' and chives...that might not be quite so tasty if you want to go sweet. Maybe keep the 'batter' neutral (plain salt) and serve the waffles with a garlic-chive compound butter if you want to go savory? Or a garlic-chive sour cream sauce? Standard maple syrup would go great with these flavors for a sweet waffle.
I'm still inspired by the sweet potato and bacon flavor combo in a waffle, so I may play around and come up with a better recipe. (I've no intention of limiting it to a paleo diet.) Probably some batter to hold it all together, though I like the texture -- some precooked mashed sweet potato? with some flour, and a little leavening for fluffiness -- and maybe a bit of orange juice and/or zest to 'zing' up the flavor. We'll see... hopefully I'll post again soon.
Figured I'd better do this right away; otherwise it just gets forgotten! Side-by-side pics show a bit of difference: lighter/brighter color -- probably from the OJ, fluffier due to baking powder, and with a bit of batter from the mashed sweet potato and a little flour, they hold together instead of falling apart all around the edges.
Serves 2
Ingredients:
8 oz bacon
1 large (or 2 smallish) sweet potato
zest of 1 orange
1-2 T orange juice
2 eggs
½ tsp kosher salt
¼ tsp baking powder
¼ C flour (I used whole wheat)*
* If you have celiac disease or are avoiding gluten by choice, you might be able to skip the flour altogether...maybe cut down on (or cut out) the OJ so your batter isn't too runny; the zest will still add flavor. Or substitute a gluten free rice or corn flour. You'd know options better than I would! :)
Directions:
Fry bacon until crisp. Crumble; set aside.
Peel and shred about half the sweet potato (I ended up with 1¼ C). Cook the other half until tender (I did mine in the microwave; quick!). Cool until handle-able; While it cools...
Mix orange zest and juice into shredded sweet potato. Not only does this taste great, but it keeps the potato from oxidizing...stays nicely bright orange. Add bacon and toss to combine. Set aside.
Preheat waffle iron.
Scoop cooked sweet potato out of the skin. Discard skin. Mash sweet potato (I had about 1¼ or maybe 1½ C of mashed sweet potato). Add eggs, salt, baking powder and flour, mixing thoroughly. Stir shredded sweet potato and bacon mixture into batter.
Drop scoops of batter onto waffle iron; cook until nicely browned, slightly crispy (very little steam should be coming out of your waffle iron when they're cooked through).
Enjoy!
These are great 'sweet' waffles with a little butter and maple syrup. If you want to go the savory route, try garlic butter and fresh minced chives. (Or if you're a chicken and waffle eater maybe try that? It's not really my thing, but it could work!)
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