This recipe literally happened because I had a sweet potato in the kitchen window, a pack of pastured bacon in the fridge, and a spark of an idea from my newsfeed. I had been seeing a few waffles as I scrolled through FB, where I spend far too much time, and the waffles were talking to me. I wanted to make something that could be savory or sweet so that it could be versatile for any meal. In Down South Paleo, I have a “cornbread” waffle recipe that is versatile in this way, but we’ll have to wait for that one!
So where was I? Oh yes, bacon + sweet potato waffle. It sounded like what needed to happen. So it happened. We actually ate these for dinner with some crockpot shredded chicken. A couple of us used a little syrup drizzle and a few of us ate them as is. The best part is no flour is needed for these so if you’ve got a sweet potato, some bacon, and a couple of eggs, you can have waffles in a blink. Gotta love that!
- 1 medium/large sweet potato, grated, julienned, or spiralized
- 1 teaspoon (or more) garlic sea salt
- 1 pack (8-10 ounces) pasture raised bacon, cooked until crispy and crumbled
- 2 pastured eggs
- 1 tablespoon avocado oil, ghee, or preferred cooking fat
- Minced fresh chives to taste
**You will need a waffle maker for this. I used THIS one for thin waffles but I also have THIS one for thicker if you prefer. The yield might vary. I was able to make 4 with the thinner waffle iron.
- Preheat waffle maker
- Combine all ingredients in a mixing bowl stir until well combined
- Grease your waffle maker before spooning batter
- Fill each quarter of the waffle iron with enough batter to coat it. Because the sweet potato is not mashed, your “batter” will be textured, this is ok as it will press together as they cook
- Cook waffles according to your waffle iron’s instructions or until desired texture is reached. I like mine crispy
- Remove waffles carefully and serve as either savory or sweet, determined by your pairings
Would they stay together for pancakes?
They should but I haven’t yet tried!