Recipe: Sweet Potato Waffles & Tropical Salad

The inspiration for this dish started as a whisper of an idea during a late night waffle making session and came to full fruition when my brother announced he was going vegetarian for a while. I had a whole Sunday dinner planned that involved chicken so that went out the window and voila the most amazing thing I have ever made was born. Its light and refreshing but also surprisingly filling. We made one waffle per person and I couldn’t finish mine. It is also pretty flexible, you can add pretty much whatever you want to the salad and I’m pretty sure it would still be amazing.
Serves 4-6
 

Sweet Potato Waffles

4 Large Sweet potatoes
4 cloves of Garlic – crushed or minced fine
2 eggs – beaten
1/2 tablespoon of chili flakes (add more or less depending on desired level of spice)
pinch of salt
Sunflower oil
1/3 teaspoon of baking soda
Tropical Salad
About 4 cups of Spinach
3 medium avocados
1 large mango
4 ears of corn, boiled or grilled and cut off the cob
half of a red onion or 3 scallions
1 large tomato or 4-5 small ones
Juice of one lemon
juice of two limes
Sunflower oil
1 tablespoon Jerk Seasoning
1/2 tablespoon of honey
1. Pre-heat the oven to 200 degrees
2. Grate the sweet potatoes in a large bowl and place them in a clean dish towel. Wring out the sweet potato in batches so that as much of the moisture is absorbed as possible. To get crispy waffles you want the sweet potato to be as dry as possible. Place the sweet potato back in the bowl.
3. Crush or mince the garlic and add it to the sweet potato along with the beaten eggs, baking soda, chili flakes and salt. Mix well to evenly distribute the ingredients.
4. Turn on the waffle iron to medium-high heat. Once it is ready brush the iron with some of the sunflower oil. add the sweet potato mixture and make sure it is compressed into the iron. You should have enough mixture for 3 thick and 4 thin waffles. Cook each waffle for 10-15 minutes. Once the waffle is cooked through and crispy you can place it on the rack in the oven to keep warm while you make the other waffles.
5. While the waffles are cooking, chop up the avocado, mango, tomato, corn, cilantro and onions and add to a large bowl.
6. Pour the lemon juice and about 2/3 of the lime juice over the mixture and toss to coat.
7. In a small pan heat up about 4 tables spoons of sunflower oil over medium heat and add the jerk seasoning. add the honey and when it is simmering add the rest of the lime juice. Allow to simmer for about 15 seconds then turn off the heat.
8. When your waffles are all cooked you are ready to assemble! Waffle, handful of spinach, jerk oil, tropical salad. Each waffle is probably enough to feed two people.
9. I have added grilled shrimp to mine in the past which is really tasty but it would also work with chicken breast or white fish.
I haven’t tested it without the eggs to be vegan but it might work.

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