Rise and dine on these tender waffles with layers of flavour. The simple peach sauce is a great way to enjoy fresh, juicy peaches during peak season. It’s also marvelous strewn over ice cream. The batter can be prepared the night before and kept chilled. But it’s best to let the batter sit at room temperature for at least 30 minutes before using.
Skin deep
An increased intake of carotenoids, found in bright vegetables and fruits like sweet potato, peaches, tomatoes, leafy greens, and bell peppers, can have a beneficial impact by reducing skin reddening or discoloration that impacts appearance. Research suggests that a daily almond habit might benefit aging skin by improving measures of wrinkle width and severity. And emerging research suggests that our microbiome can influence skin health, demonstrating the existence of a gut-skin axis. Consuming fermented foods like Greek yogurt is a good way to support the intestinal microbiome.
Peel away
If you blanch peaches first, you will have a much easier time peeling them. First, slice a shallow X in the bottom of the peaches. Then place peaches in boiling water until the skins begin to split, about 10 to 20 seconds. Transfer immediately to an ice water bath to stop the cooking. Starting from the bottom, use a paring knife to remove the skin. To remove the pits, using the indentation, slice around the peach and cut it in half. While grasping each peach half, twist the halves in opposite directions until the fruit comes apart. Then use the tip of the paring knife to wedge out the pit.
Shape shifter
No waffle iron? The same batter can be used to make pancakes. Pour 1/4 cup (60 mL) batter for each pancake into a greased skillet and cook over medium heat for 2 minutes. Flip pancakes and cook for an additional 1 minute.
This recipe was originally published in the August 2025 issue of alive magazine.
Sweet Potato Waffles with Dolloped Vanilla Scented Yogurt and Zesty Peach Sauce
Ingredients
- 1 medium-sized sweet potato, peeled and cubed
- 1 1/4 cups (310 mL) milk or buttermilk
- 2 large organic eggs
- 1 1/4 cups (310 mL) oat flour
- 1/3 cup (80 mL) almond flour
- 1 tsp (5 mL) cinnamon
- 1 1/2 tsp (7 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) salt
- 3 large ripe peaches, peeled, pitted, and diced into small cubes (see tip)
- 1 Tbsp (15 mL) honey
- 3/4 tsp (4 mL) ginger powder
- 1 tsp (5 mL) lemon zest
- Pinch of salt
- 2 tsp (10 mL) cornstarch or arrowroot powder
- 1 1/2 cups (375 mL) plain Greek or skyr yogurt
- 2 tsp (10 mL) vanilla
- 1/3 cup (80 mL) sliced almonds
Directions
01
Boil or steam sweet potato cubes until very tender.
02
In blender container, place milk, eggs, cooked sweet potato, oat flour, almond flour, cinnamon, baking powder, baking soda, and salt and blend until smooth. Blend in additional milk if mixture is too thick.
03
Heat waffle iron until very hot; lightly coat with oil. For each waffle, ladle 1/3 cup (80 mL) batter onto waffle iron and heat until set. Keep prepared waffles warm in a 200 F (95 C) oven while you prepare remaining batter.
04
In small saucepan, place 1/2 cup (125 mL) water, peaches, honey, ginger, lemon zest, and pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved, and then stir into the peach mixture. Simmer for another 2 minutes, or until mixture thickens.
05
Stir together yogurt and vanilla.
06
Serve waffles topped with yogurt, peach sauce, and almonds.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
