Sweet Potato Waffles

• 10 ounces (280 g) 1-inch (2.5 cm) peeled sweet potato cubes
• 1 3/4 cups (325 ml) refrigerated coconut milk, more if needed
• 1/4 cup (60 ml) neutral-flavored oil
• 1/4 cup (60 ml) pure maple syrup
• 240 g (2 cups) whole wheat pastry flour
• 60 g ( 1/2 cup) barley flour
• 60 g ( 1/2 cup) corn flour (see Notes)
• 16 g (1 tablespoon plus 1 teaspoon) baking powder
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground cloves
• Nonstick cooking spray

1. Fill a medium-size saucepan halfway with water and bring to a boil over high heat.
2. Add the sweet potato and decrease the heat to a simmer.
3. Simmer for 10 minutes or until fork-tender.
4. Drain and let cool until the cubes can be handled.
5. Put the potato, milk, oil, and maple syrup in a blender.
6. Process until smooth.
7. Combine the flours.
8. baking powder.
9. salt.
10. cinnamon.
11. and cloves in a medium-size bowl.
12. Stir together.
13. Pour the potato mixture into the dry ingredients and stir to combine.
14. The mixture will be thick but should be spreadable.
15. If not, stir in an additional tablespoon or two (15 to 30 ml) of milk.
16. Preheat a waffle iron to high heat.
17. Lightly coat with cooking spray.
18. Spoon 2/3 cup (180 g) batter onto the waffle iron and cook according to the manufacturers instructions.
19. Looking for the ideal topper?
20. Serve these with maple butter.
21. To make maple butter.
22. combine 1 tablespoon (15 ml) melted vegan butter with 1 teaspoon pure maple syrup and a pinch of ground cinnamon.

coconut milk, oil, maple syrup, whole wheat pastry flour, barley flour, corn flour, baking powder, salt, ground cinnamon, ground cloves, nonstick cooking spray

Taken from www.cookstr.com/recipes/sweet-potato-waffles (may not work)