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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.