In the spring and early summer, my mom used to make waffles and pancakes with strawberries and Devonshire Cream. It was always such a special way to spend a Sunday morning, not just because of the delicious food, but because we slowed down and enjoyed each other. Something about spending a slow morning together as a family made the weekend stretch out a bit more and the week became less daunting.
I still love indulging in my mom's special waffles, but I wanted to find a healthier alternative that was manageable for weekday mornings and special enough for lazy weekends. These sweet potato waffles with berries and whipped coconut cream are the perfect solution. The sweet potato waffles are packed with nutrients and the berries are a bright and fresh contrast to the rich whipped coconut cream.
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Sweet Potato Waffles with Berries & Whipped Coconut Cream
Makes 4 Servings
- 1 can full fat coconut milk (Whole Foods’ 365 brand works best)
- 1 medium sweet potato
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 4 tablespoons melted butter
- 2 cups buttermilk
- 1 tablespoon honey
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
For the coconut cream:
The night before making the waffles, place the can of coconut milk in the refrigerator. Allow it to chill for at least 8 hours.
Spoon the cream off the top of the can and into a bowl. Use a hand mixer or a standing mixer to whip the cream until thick and creamy, about 30 seconds to 1 minute.
Return to the refrigerator until ready to use.
For the sweet potato purée:
Preheat the oven to 425 degrees fahrenheit. Pierce the potato several times with a fork and place on a foil-lined rimmed baking sheet. Bake until the potato is tender and easily pierced with a knife, about 45 minutes to 1 hour. Allow the potato to cool until you can comfortably handle it. Pull the skin off the potato and put the flesh in a blender. Pulse a couple of times, then add about 2 tablespoons of water at a time until the texture is smooth.
For the waffles:
Preheat your waffle iron.
Combine the berries with 1 tablespoon honey. Set aside.
In a large bowl, whisk together the flours, baking soda, baking powder, and salt.
In another small bowl or liquid measuring cup, whisk together the eggs, butter, and buttermilk. Stir in 1 cup of the sweet potato purée.
Add the wet ingredients to the dry ingredients and stir with a spatula or wooden spoon until just combined. The batter should have visible lumps but you shouldn’t see any dry flour floating around.
Preheat the oven to 200 degrees Fahrenheit and set a wire rack on top of a rimmed baking sheet. Spray the waffle iron with just a little bit of cooking spray to keep the waffles from sticking. Using a 1/3 cup measure, scoop the batter into the center of the waffle iron, close the iron and cook until golden and slightly crisp on the outside, 2-3 minutes. Place each waffle on the wire rack in the heated oven until ready to serve.
Before serving, top with the mixed berries and a dollop of the coconut cream.