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Sweet Potato Waffle Breakfast Sandwich

Sweet Potato Waffle Breakfast Sandwich

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 waffles
Course: Breakfast, Main Course
Ingredients Method Notes

Ingredients
  

  • 1/2 large potato, of choice (any potato should work here)
  • 1 egg
  • 1 tsp garlic powder
  • 1-2 tbsp avocado oil, as needed
Sandwich Fixing Suggestions
  • fried egg
  • sugar free bacon
  • tomato
  • avocado, sliced
  • spinach or arugula
  • dairy free cream cheese (I use KiteHill)
  • pesto (find my recipe linked in this post!)
  • salt and pepper, to taste

Method
 

  1. Grate half of a sweet potato over a large bowl.
  2. Whisk egg in a separate bowl and add to the sweet potato along with seasonings and mix together.
  3. Heat your waffle iron (I use a mini one from dash) and add a generous amount of avocado oil spray to both sides. Let the iron heat up.
  4. Add a good amount of sweet potato to the iron and cook. The times I used more to make a thicker waffle were they times that it worked better for me. Don’t press down too hard on the iron to avoid sticking!
  5. Check on the waffle every few minutes until formed into a waffle shape and carefully remove with two forks when ready.
  6. Add your sandwich fixings and enjoy!

Notes

Be sure to add oil between each waffle and to not press down too hard on the iron. These tips will help keep it from sticking!