A few days back I saw purple sweet potatoes at the Asian market. Of course, I just had to buy them and see what I could make with them. One of my favourite waffles is made with spiralized potatoes so I decided to go for that with this recipe. Combined with a delicious mousse made from sweet potatoes and low-fat quark, avocado and olive mayonnaise you’ve got a delicious lunch or dinner with stunning colours. Happy Waffle Wednesday guys.
Gluten-free Purple Sweet Potato Waffles
130g spiralized sweet potato
2 small sweet potatoes
4 tbsp. low-fat quark
70g oatmeal flour
1 tbsp. olive oil
Let’s start by making the mousses. Cut the sweet potato into smaller slices and boil them in water for about 10 minutes. Don’t worry about the water cause it will instantly turn blue and the potatoes will also turn white but that’s normal and you’ll get the colour back when you blend it.
Put the sweet potatoes in a food processor and add one tablespoon of low-fat quark and mix. Keep adding one tablespoon in one go till it turns into a nice drippy sauce.
Do the same for the avocado, use only halve an avocado and save the other halve to garnish for later. I always mix in some salt and water to make the mousse more drippy without adding any extra oil to keep it lower in calories. Sometimes adding water isn’t necessary but that really depends on how oily the avocado is.
For the waffles mix together the spiralized potato with the egg and oil. Mix in the oatmeal flour and salt and mix until you get a nice and sticky dough. Heat up your waffle iron and bake a generous tablespoon of batter for one waffle. Serve the waffles with sliced avocado, both the mousses, some olive mayonnaise and roasted pine nuts. Enjoy!