Spicy Southwestern Sweet Potato Chaffles
Served with Pineapple & Roasted Corn Salsa, Avocado, and Nonfat Greek Yogurt
Finally some food porn for those thirsty eyes of yours! I have been putting some miles on my waffle maker and cranking out chaffles for meal prep the past few weeks. They are quick, easy, inexpensive, and versatile.
I have been starting to swap out whole eggs with egg whites to cut back on some calories and cholesterol because RuPaul knows these genes are wrecked 😂 Gotta preserve what I got! I have also been experimenting with different ingredients and flavors to jazz them up a bit. The jalapeños from my dad's garden gave these a kick of heat and the sweet potato and corn gave a complimentary natural sweetness. These are some of my favorite so far and will definitely be in my lunchbox again in the future.
Next in my chaffle thirst trap adventures are going to be lemon ricotta chaffles with blueberry compote. Get those brunch forks ready!
1 small sweet potato, baked & puréed
½ cup egg whites or 2 large eggs, room temperature
2 tbsp almond flour
½ tsp baking powder
½ tbsp chia seeds
2 tbsp fresh cilantro, finely chopped
½ tbsp fresh parsley, finely chopped
½ tsp chili powder
¼ tsp chipotle powder
¼ tsp black pepper
¼ tsp garlic powder
1 jalapeño, chopped w/ seeds
2 tbsp sweet corn kernels
1 green onion, sliced
½ cup reduced fat Mexican-style cheese, shredded
1 tbsp blue cheese crumbles
Yields about 5 chaffles
In a mixing bowl, whisk together sweet potato, egg, flour, baking powder, chia seeds, cilantro, parsley, chili powder, garlic powder, and black pepper. Stir in cheeses, jalapeño, corn, and half of the green onion (NOTE: For less spicy chaffles, discard the jalapeño seeds before incorporating). Set aside.
Preheat waffle maker.
After the waffle maker is preheated, spray both sides with cooking spray. With a spoon, add enough batter to cover the bottom plate, but not overflow it. Spread the batter evenly with the back of the spoon. Close the waffle maker and cook the chaffle to desired doneness, about 4-5 minutes.
Carefully remove the chaffle from the waffle iron and repeat with the remaining batter (NOTE: Spray the waffle iron after every other chaffle to ensure even cooking and to prevent sticking). Allow the chaffles to cool about 2 to 3 minutes. They will crisp up as they cool.
To serve, top a chaffle with salsa, nonfat Greek yogurt, and coarsely chopped cilantro.