(Gluten Free, Dairy Free, Meat Free | Paleo and Whole30-Friendly) Today I’ve fallen in love…with this sweet potato sandwich! Thanks to my new friend from the Fit Mitten Kitchen (who I haven’t met, but I think we should be friends because of how much I love this recipe), I found my new favourite brunch. Considering how much I love brunch, this is a REALLY BIG DEAL (yeah, I went all caps on that). Just look at this tastiness! Who doesn’t want to start their day with this?! Nom nom nom…yummmm.

Ingredients

• 2 large eggs (1 for waffles and 1 to fry)
• 1 small/medium sweet potato, grated
• ¼ tsp paprika
• ¼ tsp cumin
• ¼ tsp garlic salt
• 1 tsp oil of choice (I used extra virgin olive oil), plus more for waffle iron
• 1 handful kale, chopped
• ½ medium avocado, sliced
• Salt and pepper, to taste

Directions

1. Heat waffle iron and grease really well (this is an important step because these are much stickier than your average waffle). I used butter to grease the iron.
2. Grate sweet potato (you should have about 200g/1 cup).
3. In a medium mixing bowl, whisk egg. Add in grated sweet potato, seasoning and 1 tsp of oil. Once waffle iron is hot, pack in sweet potato mixture into iron. Press waffle iron down and cook waffle for 4-5 minutes until golden brown. I have a thinner waffle maker so the mixture made two waffles, which I cooked for a bit longer to get them crispier (how I like them!).
4. While the waffle is cooking, sauté kale in a pan with a bit of oil (I used olive oil) on medium heat until slightly crispy (about 3-4 minutes). Remove kale from pan if you don’t want it to get crispier.
5. Fry or scramble remaining egg in same pan to your personal preference.
6. Once sweet potato waffle is done, remove it and top with kale, egg and sliced avocado. Finish with salt and pepper.

Tip: This recipe made two waffles so you could throw another egg on the frying pan to make another sandwich for a friend, if you’re feeling generous.

Source | The Fit Mitten Kitchen Paleo Sweet Potato Waffle Breakfast Sandwich [Whole30]