4 – eggs
2 – medium orange sweet potatoes, peeled and finely grated
– pinch of salt
5ml – vanilla essence
500ml – self-raising flour
– honey (optional)
60ml – olive oil
250ml – milk
Grease a waffle maker with nonstick spray.
1 In a mixing bowl, lightly mix the self-raising flour,salt and sweet potatoes.
2 Whisk the milk, eggs,vanilla essence and oil together and add to the flour mixture.
Cover and leave to stand for at least 30 minutes.
3 Heat the waffle machine.Ladle a portion of the batter onto the heated cooking surface.
Cook until done, then repeat until you’ve used all the batter.
Leave the waffles to cool on a wire rack.
4 To store, cut the waffles into portions and stack on top of one another,separating each layer with baking or wax paper.
Wrap the stack in cling-film.
Freeze for up to a month or keep in the ridge for up to a week.
5 To serve If frozen, re-move the waffles from the freezer the previous night and defrost in the fridge. Toast the waffles in a toaster and serve with honey (if using).