Food File: Sweet Potato Waffle Sandwich

I stumbled upon this recipe last week and after realizing how easy it was to whip up I had to give it a try. It’s so freaking easy and so so so GOOD. This is such a great breakfast idea, although, if you ask me, breakfast can be eaten any time of the day, so feel free to whip this up for lunch or dinner as well. I tweaked it a tiiiiiiny bit by adding hemp hearts for a little bit of extra protein, and I feel like cheese could also be added to the mixture if you feel like it. I’m sure I’m going to be playing around with this recipe because who knew that just mixing sweet potato and eggs could turn out like this? You don’t even have to cook the sweet potato! I’m guessing this could work with carrots? Pumpkin? So many possibilities!

What you need (makes two full waffles or 8 individual triangles):
.1 medium sized sweet potato (grated).
. 2 eggs (beaten).
. 1 1/2 tbsp. hemp hearts.
. Pinch of salt.

What to do:
. Grease your waffle maker and turn it on.
. In the meantime, grab a bowl, combine sweet potato, eggs, hemp hearts and salt.
. Drop a big spoonful of the mixture on your waffle maker and spread it out with the help of a spoon to make sure it covers the surface.
. Follow your waffle maker cooking instructions and once it’s ready take it out and make your second one.

To assemble your sandwich, cook one egg as desired (I fried one egg using coconut oil) and layer it with spinach, and petals of parmesan cheese.

Since you only need two triangles to assemble one sandwich, if you’re just making this for yourself you can either keep the remaining ones in the fridge for a couple of days or store in the freezer for a bit longer (a couple of weeks or so). Just heat them up in a toaster when needed and make yourself another healthy and delicious meal 🙂

Other combinations that I think would work beautifully are:

. Poached egg + spinach/kale + cheddar cheese.