Servings: 2 waffles 1x
- 1 medium sweet potato, peeled & shredded (about 2 cups, packed)
- 3 strips no sugar added bacon, cooked to crisp & chopped into small pieces
- 1 green onion, trim ends and thinly slice (white part of onion and mid-way up the green part)
- 2 Eggland’s Best Whole Eggs
- 1/4 tsp. crushed red pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- Butter or ghee for greasing the waffle iron
- Optional toppings: Fried eggs, hot sauce, avocado, herbs, onion, etc.
- Peel and shred the sweet potato.
- Important step: lay the shredded sweet potato out on paper towels. Take another paper towel and place on top of the shreds and press down to absorb the liquid. Repeat this until much of the liquid is removed.
- Preheat waffle iron to medium-high heat.
- Next, in a bowl, combine the sweet potato shreds, crisp bacon, green onions, whole eggs and seasoning and mix to combine.
- Once the waffle iron is hot, grease with ghee or butter. Use a generous amount for crispier waffles and easy removal.
- Spread batter onto the iron making sure it’s packed down lightly. Note: If you don’t use enough batter on the iron the waffles may not stick together as well. You want to make sure the waffle iron is covered with enough batter to fill in all of the crevices.
- Close iron lid and flip (if using a Belgium waffles iron). Let cook for 5-6 minutes. Check waffle and continue to cook if needed. Waffle should be golden brown and slightly crisp.
- While waffle is cooking, prepare toppings of choice.
- Carefully remove waffle from iron with a knife or fork. Transfer to a plate and repeat with remaining batter.
- Top with desired fixings.
- Serving Size: 1/2 of recipe (without toppings)
- Calories: 268
- Fat: 12 g
- Sodium: 600 mg
- Carbohydrate: 28 g
- (Fiber: 4 g
- Sugar: 6 g)
- Protein: 12 g