March 21, 2016

Simple Mills Purple Sweet Potato Waffles

Simple Mills Purple Sweet Potato Waffles

I could go on a long and detailed musing about waking up to the sound of the waffle iron on snow days when I was younger, but I’ll spare you the cloyingly cliche details and just say I woke up this morning with a drool pool thinking about waffles.  And also yes, it’s March 21, 2016 and a Massachusetts snow day.  A spring snow day calls for something equally insane. So I added a purple sweet potato to a waffle mix. And threw some blueberries in, too, so they’re chock (waf)full of good carbs, healthy fats, and antioxidants.  Manifesting Easter pastels despite the weather hiccup and let me (pas)tell you, even my sister (read: gluten addict) gave these the thumbs up. Try them for yourself and witness the magiqqqq because anything can happen on a snow day!!!!!***~~*!**!*@*#*@*


  • 1 box Simple Mills pancake and waffles mix (almond flour, arrowroot powder, organic coconut sugar, organic coconut flour, cream of tartar, baking soda, sea salt)
  • 5 eggs
  • 2 cups almond milk
  • 3 tbsp coconut oil
  • 1 large purple sweet potato (already cooked…poke holes, place in oven at 425 for around 45 minutes to an hour, or until soft)
  • 1 cup frozen blueberries (1/2 for inside batter, 1/2 heated for topping)
  • almond butter (for drizzle purposes)
  • coconut oil spray (for waffle iron)

Do this:

  1. Mix together eggs, almond milk, and coconut oil.
  2. Stir in boxed mix.
  3. Add in purple sweet potato and mix until blended completely.
  4. Add in 1/2 cup frozen blueberries
  5. Use preheated waffle iron and cook according to its directions – mine took around 3 minutes for each round of waffles.
  6. Top with warm blueberries (heated frozen blueberries in a pan over the stove for about a minute or two) and almond butter.


And lot’s for leftovers!!!!!


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