Chocolate Cinnamon Sweet Potato Waffles

DRY INGREDIENTS
1 cup almond flour
¼ cup coconut flour, sifted
3 TBSP arrowroot starch
¼ cup cocoa powder
½ tsp baking powder
1½ tsp cinnamon

WET INGREDIENTS
4 eggs
½ cup mashed cooked sweet potato
2 tsp pure vanilla extract
3 TBSP pure maple syrup
½ cup coconut milk (use only if needed)
(makes 8 Waffles)



Recipe from "Make Ahead Paleo"

Prep Day:
Preheat a waffle iron.
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions. Repeat with the remaining batter.
Serve the waffles hot with syrup, or freeze for later. Freeze the cooled waffles in a freezer-safe zip-top bag.

Serving Day:
Simply toast a frozen waffle in the toaster or toaster oven until it is warm and crisp. No need to thaw first!