Chef Guy Turland stopped by the FeedfeedBrooklyn to make his Sweet Potato Waffle Stack live with Giora from our team.
This recipe comes from his new cookbook Balance: The Australian Wholefood Cookbook. You can buy it on Amazon here!
This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
- 2 cups grated sweet potato
- 5 eggs, divided
- 1 tablespoon chia seeds
- 1 tablespoon hemp protein powder, optional
- Salt, To Taste
- Black pepper, To Taste
- 2 tablespoons olive oil, divided
- 2 avocados, peeled, pitted and mashed
- 1 lemon, juiced
Heat your waffle iron according to the manufacturers directions. Once hot, brush with olive oil.
In a mixing bowl mix sweet potato, 1 egg, chia seed, protein powder, salt and pepper until combined well.
Place two tablespoons of waffle mix into your waffle iron, spread out and close the lid. Cook for 5 minutes until golden, then remove and continue the process until all your waffle mix has been used.
Meanwhile, combine smashed avocado and lemon juice and season with salt and pepper. Set aside.
Heat a nonstick skillet over medium heat and add 1 tbsp olive oil. Add remaining eggs and cook until whites are set but yolks are still runny.
Serve the sweet potatoes waffles with smashed avocado and top each with a fried egg.