alive logo

Sweet Potato Waffles with Sautéed Mushrooms

Serves 2 to 3 | Ready in 45 minutes


    Sweet Potato Waffles with Sautéed Mushrooms

    Cook the sweet potato the day before to speed up the process on Christmas Day. Light and savory—these make a great sharing breakfast.


    Sweet Potato Waffles with Sautéed Mushrooms


    Sweet Potato Waffles
    • 2 Tbsp chia seeds, blitzed to a fine powder
    • 5 1/2 oz cooked sweet potato
    • 1 cup buckwheat flour
    • 1/2 cup chickpea (gram) flour
    • 1 1/2 cups nondairy milk
    • 2 tsp baking powder
    • 1 tsp onion salt
    • 2 Tbsp maple syrup
    • 1/4 tsp cayenne pepper
    • Handful of fresh chives
    • Oil, for greasing
    Sautéed Mushrooms
    • 2 Tbsp canola oil
    • 10 1/2 oz mushrooms of your choice
    • Handful of cherry tomatoes
    • Handful of chopped fresh parsley
    • Pinch of sea salt and pepper
    To serve
    • 1 avocado, peeled and sliced
    • 3 Tbsp mixed seeds


    Per serving:

    • delicious servings: 635 calories3
    • protein23g
    • fat30g
    • carbs76g
      • sugar17g
      • fiber16g
    • sodium551mg



    Measure waffle ingredients into blender and blend on medium speed until fully combined. You may need to stop, scrape the sides and stir mixture a couple of times. It should be the consistency of thick batter. If it is too thick, add a little more milk.


    Preheat oven to 300 F. Preheat waffle pan or machine to medium temperature and lightly grease with oil. If machine or pan is too hot, the middles of the waffles wonu2019t cook. When waffle pan has reached temperature, pour in batter (use a ladle) and leave waffle pan to work its magic for 10 to 12 minutes. Cooking times may vary depending on type of waffle pan or machine. Once waffles are golden brown and quite firm to the touch, they are cookedu2014remove and keep warm in preheated oven. Lightly grease pan/machine before repeating with remainder of batter.


    While waffles are cooking, heat nonstick frying pan over low heat and add canola oil. Sauteu0301 mushrooms for 4 to 5 minutes, tossing in pan regularly. Once mushrooms are golden, throw in tomatoes, parsley and seasoning and cook for 2 to 3 minutes.


    Once mushrooms and all waffles are cooked, serve immediately with sliced avocado on the side. Sprinkle with mixed seeds.


    Like this recipe?

    This recipe is part of the Your daring holiday menu collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.