There’s just something about this time of year that screams brunch to me — anyone else? Being gathered around the table with a hot pot of coffee, great conversation, and a delicious and healthy meal never gets old. What on Earth is better than friends? Family time and the kind of meals that feed you from the inside out — perfection.
I know we’re still staying safe and at home, and this is such a great one for a dining room table brunch. I love these sweet potato waffles with fried eggs — they’re filling and comforting. Essentially, they’re sweet potato fries in waffle form. What’s not to love? I’m a fan of topping these with arugula, green onion, and hot sauce, but they’d also be delicious with turkey bacon, pesto, sliced tomato, or even honey. So good. (Psst! They make great pancakes, too!)
Sweet Potato Waffles with Fried Eggs
Makes 3 to 4 servings
You can cook your sweet potato ahead of time — I roast mine whole on a parchment-lined baking sheet in a 400-degree oven for 35 to 40 minutes, or until easily poked with a fork.
- 6 cups cooked sweet potato, from about 6 medium sweet potatoes
- 6 tablespoons coconut flour or gluten-free flour blend
- 4 large organic, cage-free eggs, beaten
- Coconut oil spray
- 2 cups arugula (optional)
- 3 green onions, finely chopped (optional)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Combine the mashed sweet potato, flour, and 4 eggs in a large bowl. Mix well.
Preheat a waffle iron, and spray with coconut oil spray. Pour the batter into the heated iron, distributing it evenly. Depending on your waffle iron, you might find it helpful to flip the waffles halfway through. Transfer the waffles to a serving platter, and top with a fried egg.