Sweet Potato Waffles

1/2 Sweet Potato (small, peeled, cut into cubes)
2 Egg
2 tbsp Maple Syrup
1 1/2 tbsp Coconut Oil (divided)
1 tsp Vanilla Extract
1 cup Almond Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 cup Almond Butter (optional)
1/3 cup Strawberries (optional)
1/4 cup Pumpkin Seeds (optional)
Directions:
Boil the sweet potatoes until they are fork-tender, roughly 10 minutes. Drain and set aside to cool slightly.
In a food processor, add the cooked sweet potato, eggs, maple syrup, two-thirds of the coconut oil, and the vanilla extract. Process until blended. Add the almond flour, baking powder, and cinnamon and process until fully combined.
Heat the waffle maker to medium heat and brush with some of the remaining coconut oil until well coated. Add enough batter to cover the bottom of the waffle maker and cook for three to five minutes or until golden brown and cooked through. Repeat with the remaining batter.
To serve, top with almond butter, strawberries, and pumpkin seeds if using. Enjoy!

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