Sweet potato hashbrown waffles: a crisp grid with no waffle mix in sight

A waffle iron does more than make waffles. Pressed hot and flat, shredded sweet potato turns into a crisp-edged hashbrown with a grid pattern, ready in the time it takes to shred and press.

White-fleshed sweet potato varieties, Hannah is a common one, hold their shape and shred cleanly. The beta-carotene that gives orange sweet potato its color is present in a smaller amount here, but you still get the fiber and the steady carbohydrate that makes this a real breakfast side, not an afterthought.

No eggs, no grain, no waffle mix from a box. Just shredded root vegetable, starch, and fat.

Ingredients

• 2 cups shredded white sweet potato (Hannah variety recommended)
• 2 tbsp arrowroot starch
• 1 tbsp coconut oil, melted
• 1/2 tsp sea salt

Method

Shred the sweet potato and toss it with the arrowroot, melted coconut oil, and salt until evenly coated.

Heat the waffle iron to medium-low and grease it lightly. Press a portion of the mixture into an even layer across the iron, close, and cook 4 to 5 minutes, until the edges are deeply golden and crisp.

Repeat with the remaining mixture. Serve right away, while the edges are still crisp.

Yield: 2 waffles.

How to use it

• Alongside eggs or a breakfast sausage patty
• Topped with avocado and a squeeze of lime
• As the base under a fried egg, once eggs are reintroduced

*Adapted from unboundwellness.com by Michelle Hoover*