Healthy and tasty sweet potato waffle

The waffle has had a strong tradition in Norway for many years. Here, one of our chefs, Filip Bendi, shows you how it can get a new twist. A healthier sweet potato waffle – perfect for breakfast, lunch and dinner.

Ingredients

200 g coconut milk
30 g neutral oil
30 g honey
120 g plain flour
30 g rye flour
30 g oatmeal
8 g baking powder
1 level tsp salt
130 g sweet potato

Directions

Peel and dice the sweet potato. Bake in the oven at 160 degrees for 20–30 minutes or until the pieces are soft.
In the meantime, weigh up all the other ingredients.
When the sweet potato is finished baking, add it to the other ingredients. Blend in the blender until everything is mixed together. It’s fine if there are some small, visible chunks of sweet potato.
Let the batter rest for at least 15 minutes before you start making the waffles. The batter can be kept in the fridge for a few days.

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