By Aileen Cox Blundell

Sweet Potato Spiced Waffles with Crushed Pecans

It’s officially Christmas, Mommas and this is my last Christmas recipe of 2018! What a year it has been! I have truly been blown away by support over the past year. I’ll be writing one last blog before the year is out but I really wanted to wish everyone an absolutely lovely Christmas and thank you for everything.

The excitement is at 120% in our house today! Oscar is H.Y.P.E.R!!!! I’m sitting here looking him as he looks out into the sky to see if Santa is flying over our house and is room is spotless! Having kids at Christmas is just the best and it just makes me feel like i’m a child again. I just love every single minute of it.

I’ve kind of learnt to be a little more prepared and make life easy for myself this Christmas because I will most definitely be cooking for most of the day. This recipe just makes my morning super easy, pour, cook, sit and eat! So I am making the mix for these yummy waffles this evening (Christmas eve) so that I am all ready for a zero-stress Christmas morning.

Waffles are a perfect baby led weaning breakfast — they’re soft and easy for baby to pull apart with teeny fingers, so I create healthy versions as often as possible.  The little block-shaped dimples make an awesome counting tool, also!

To serve, a dollop of Greek yoghurt sprinkled with chopped pecans creates a beautiful dish!  Drizzle on a bit of maple syrup, and even your pickiest eaters won’t say no to this perfectly sweet baby led weaning Christmas breakfast.

Please let me know how your family rates these!  We love to get our sweet potato on, especially for baby led weaning, so I’ve been super excited to share this breakfast recipe.

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Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Sweet Potato Spiced Waffles with Crushed Pecans

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Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

Servings: 12 Waffles

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Easy Healthy Sweet Potato Waffles with Crushed Pecans. Refined sugar free, baby led weaning friendly, family breakfast spiced with cinnamon, ginger, and ground nutmeg served with a dollop of protein rich Greek yogurt.

Ingredients

• 4 eggs yolks and whites separated
• 375 ml 1 1/2 cups milk
• 200 g 1 cup sweet potato purée (roast sweet potato then puree)
• 6 tbsp melted butter
• 1 tbsp maple syrup
• 280 g 2 cups plain flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• Rapeseed oil for cooking
• 1 heaped tbsp Greek yogurt per serving
• Finely crushed toasted pecan nuts
• 1 tsp maple syrup per serving

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Method

• Heat waffle maker on medium.
• Place the egg whites into a bowl and using an electric whisk, whisk the eggs until soft peaks form, then leave aside.
• In a separate bowl, whisk together the egg yolks, milk, pumpkin (or sweet potato) puree, butter and maple syrup. Keep the whisk on and slowly add the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.
• When the mixture has formed into a smooth batter, turn off the whisk and using a spatula, fold the egg whites into the mixture.
• Use a pastry brush or spray to lightly add a very small amount of rapeseed oil to your waffle maker. Add about 1/2 cup of waffle mixture, then cook as per the instructions on your waffle maker.
• Serve waffles warm with a dollop of Greek yogurt, a sprinkle of toasted pecan nuts and a small amount of maple syrup.

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Recipe Notes & Tips

Freeze in an airtight container or freezer bag with no topping. Add a small piece of parchment paper between each waffle. To ear, heat for 15-20 seconds in microwave or pop in to the toaster!

Did you make this recipe?

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