Instructions

1. If you already have the sweet potato puree on hand, place it in a bowl and go to the step # 2. Otherwise, cut the sweet potato into three pieces. Place it in a saucepan. Add water making sure that the sweet potato is covered by about 1 inch of water. Bring to a boil and cook over medium heat until the sweet potato can be easily pierced with a knife. Alternatively, you can also steam or roast the sweet potato instead of boiling it. Let it cool. Once the sweet potato is cool enough to handle, peel it and place in a bowl. Using a fork, mash the sweet potato until smooth.
2. Add the melted coconut oil to the sweet potato puree and mix. It helps when the sweet potato is slightly warm because if it’s too cold, the coconut oil might harden and it will be difficult to stir it. If this happens to you, just warm up the puree slightly in the microwave oven. Add the milk, eggs, and maple syrup and mix well to combine.
3. In a separate bowl, add the whole spelt flour, baking soda, salt, and the spices. Mix to combine.
4. Add the dry ingredients to the wet ingredients and stir until combined. Do not over mix. Let the batter stand for about 10 minutes and then follow the instructions of your waffle maker to make the waffles. Cool the waffles on a cookie rack.
5. To serve the waffles as in the photo, place a waffle on a plate, spread spinach on one side of the waffle and place the fried or poached egg on top of the spinach. Place 1/2 of a sliced avocado on the other side of the waffle. Sprinkle with chopped parsley and season with sea salt.