Waffles are awesome. Waffle irons are amazing. You can make waffles out of almost anything. Really. It seems to be all the rage now… everywhere I turn I see people putting such creative mixtures into their waffle irons and making these really delicious looking creations. So, I just had to jump on the bandwagon… it looked like so much fun!
So, when I first saw this recipe on one of my favorite blogs, I just had to try to do it justice. Jennifer at Predominantly Paleo, gets all the credit for this awesome recipe. I absolutely love it… it’s easy, delicious, paleo, and so healthy! Go visit Jennifer at her site because I’m sure you will love it as much as I do!
My waffle iron did not disappoint… these sweet potato bacon waffles are incredible! First, let me say, however, that just because you cook something in a waffle iron, it does not mean you end up with something that tastes or feels like a waffle. This recipe is amazingly delicious and healthy, but these “waffles” are only called waffles because they are made in a waffle iron… wow, that’s a lot of waffles in one sentence…
I made these waffles and we ate them for several days in a variety of interesting ways. The first day, I served them with eggs on top: awesome. The second day, I melted vegan cheese on top: my favorite. The third day, I put one on a plate with a little shredded rotisserie chicken salad next to it: incredible.
I could easily see that cooking things in my waffle iron may become a bit of an obsession for me…
These waffles, in particular, will become a staple in my house for a few reasons: they are truly delicious and also because sweet potatoes are so good for digestion, that finding new ways to cook them sounds so smart to me.
And, if you are looking for another great sweet potato recipe, try my recipe for Stuffed Sweet Potatoes.
Here are some great healthy reasons to make these waffles:
Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.
- 12 oz nitrate-free bacon
- 1 lb spiralized sweet potatoes (I bought mine pre-spiralized, but you can make your own)
- 3 eggs
- sea salt and black pepper
- 2 scallions, sliced
- Cook your bacon (I like to do this in the oven, but cook it however you like), bacon grease reserved.
- Heat your waffle iron, and brush it with the reserved bacon grease. I used my Belgian waffle iron, but use whatever kind you have.
- Combine the sweet potato spirals, cooked crumbled bacon, eggs, sea salt and black pepper to taste, and scallions in a large bowl.
- Pour this mixture into the hot waffle iron and cook until browned and slightly crispy.
- Note: these will not end up with the texture of ordinary waffles -- remove them gently from the iron with tongs and a spatula and lay them on the plates. Use these waffles as a vehicle for anything from eggs, to salad, to melted cheese (my personal favorite). I used a Belgian waffle maker and got 4 waffles from this recipe; if you use a waffle iron that makes thin waffles, you will get more.)