Ingredients

• 1 cup mashed sweet potato (I prefer baked sweet potatoes.)
• 1-1/4 cup Non-Dairy Milk (I use a combination of almond and coconut milks.)
• 1 tsp Apple Cider Vinegar
• 5 Tbsp Coconut Oil (or butter or ghee) melted
• 3 Tbsp Pure Maple Syrup
• 2 Eggs
• 1 tsp Vanilla
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Cardamom
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1-1/2 cups Gluten Free 1-to-1 Baking Flour

Instructions

1. Preheat your waffle iron.
2. In a large bowl, whisk together mashed sweet potato, milk, vinegar, oil/butter, syrup, eggs and vanilla. Whisk until very smooth. Sift in cinnamon, nutmeg, cardamom, baking powder, baking soda, and flour blend. Stir to combine and be sure there are no large lumps. Batter will be fairly thick.
3. Grease or spray waffle iron with nonstick spray. Scoop 1/3-1/2 cup of batter into the center of your waffle iron and cook according to manufacturer's directions. Repeat with remaining batter.
4. If you have the time, I really wouldn’t skip the maple candied pecans. They add such great texture and flavor!