Recipe
Savoury sweet potato waffles
approx. 40 minutes plus cooking time
6 Persons
340 kcal / 1420 kJ
10 g protein
11 g fat
47 g carbs
Ingredients
For the waffles: |
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|---|---|---|
| 600 g | American sweet potatoes | |
| 2 | spring onions | |
| 30 g | walnut kernels | |
| 1/4 tsp | oregano, rubbed | |
| 3 | eggs | |
| 150 g | spelt flour type 630 | |
| 1/2 tsp | baking powder | |
| salt | ||
| freshly ground pepper | ||
| grease for the waffle iron | ||
For the salad: |
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| 200 g | mixed or picked lettuce | |
| 2 | mini cucumbers | |
| 2 | carrots | |
| 1 bunch | of radish | |
| 100 ml | apple juice | |
| 1 – 2 tbsp | apple vinegar | |
| 2 tbsp | apple puree | |
| 2 tbsp | rapeseed oil | |
| 1 – 2 tsp | mustard | |
| 1 – 2 tsp | maple syrup | |
| salt | ||
| freshly ground pepper | ||
Preparation
- Preheat the oven to 200 °C top/bottom heat (180 °C convection oven). Wash the sweet potatoes thoroughly, prick them roughly all over with a small knife, place them on a baking tray and bake in the preheated oven for 40-45 minutes (depending on their size).
- Wash and clean the spring onions and cut into fine rings. Finely chop the walnuts.
- For the salad, wash the lettuce and spin dry. Wash and slice the cucumbers. Peel, wash and roughly grate the carrots. Cut the radishes from the greens, wash, clean and slice. For the dressing, mix the apple juice, vinegar, applesauce, oil and mustard and season with maple syrup, salt and pepper.
- For the waffles, peel the sweet potatoes, mash the flesh finely and leave to cool. Mix the sweet potatoes with the spring onions, walnuts, oregano, eggs, flour and baking powder and season with salt and pepper.
- Put 3-4 tbsp sweet potato batter at a time into a heated greased waffle iron and bake into golden brown waffles. Mix the salad ingredients with the dressing and serve.
Tip:
Drizzle the waffles with a mixture of maple syrup and chili. Instead of using a waffle iron, the batter can also be prepared in a frying pan with a little oil to make small biscuits/fritters.