(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.
- 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
- 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.
- Grate sweet potato (you should have about 200g/1 cup).
- 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!).
- 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.
- Fry or scramble remaining egg in same pan to your personal preference.
- 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.