It's October, but Thanksgiving is around the corner. Why not plant some recipe seeds ahead of time?
Source: Healthy Little Vittles | Serves: 2 | Time: 40 minutes
Changes: added steps. This was meant to be a leftovers meal, but I made it from scratch. I also replaced almong milk with coconut milk
Sweet Potato Waffles
1 lg sweet potato, pre-baked or microwaved
1.5 cups unsweetened coconut milk
1/4 tsp salt
2 cups gluten-free flour
2 tbsp tapioca flour
1 tbsp baking powder
An addition 3/4 cups of coconut milk
Cranberry Cream Cheese Spread
1/2 cup vegan cream cheese
4 tbsp cranberry sauce
1 cup shredded brussels sprouts
Pumpkin pie spice and salt, to taste
Peel and chop the sweet potato. Add to a pot and cover with water. Put the pot over high heat and bring to a boil. Lower the heat to medium and boil for 10 minutes. Let cool, then mash. Combine potato with 1.5 cups with coconut milk and mash in your style of choosing. I used a hand mixer.
Meanwhile, saute the brussels sproutswith a little olive oil, salt and pepper until soften. Set aside. I kept them on low heat to keep them warm.
Heat your waffle iron, spray with cooking spray.
In a large bowl, combine your blended sweet potato, salt, flour, tapioca flour, baking powder, and additional 2 cups of coconut milk and stir to make your waffle batter.
Add your batter and cook until edges are golden (about 8-10 min). While the waffles cook, mix your cranberry sauce and vegan cream cheese together.
When the waffles are ready, remove them from the iron. Slather the cream cheese on. Top with sprouts. If you're a meat eater, why not add a slice of turkey? Make into a sandwich, and enjoy!
I served with a small spinach salad with beets, walnuts, and vegan gouda. The dressing was 2 tbsp Portuguese olive oil, 3 tbsp