Blueberry Sweet Potato Waffles
from Inspiralized Cookbook
Makes 2 large waffles or 4 small waffles
1 medium sweet potato, peeled and spiralized into noodles
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup fresh blueberries (plus extra for serving, if desired)
1 tablespoon pure maple syrup
Place the sweet potato noodles in a large bowl and toss with the cinnamon. Heat a large skillet over medium heat and coat with cooking spray. Once heated, add the sweet potato noodles and cook, covered, for 5-7 minutes until the potatoes have completely softened.
Meanwhile, preheat a waffle iron. In the large bowl, whisk the egg and vanilla. Stir in the blueberries and cooked sweet potato noodles.
Coat the waffle iron with cooking spray and carefully pour in half the noodle mixture, making sure to fill all the cavities. Cook the waffle until done, transfer to a plate, and repeat for the last half of the mixture. Drizzle a little maple syrup over each waffle and serve.
1 large waffle + 1/2 Tablespoon Syrup= 150 calories, 4g protein, 13g sugar, 3g fat