This is a recipe high in carbs - even if it's some of the best starchy carbs available. This is why I recommend eating it with coconut cream and ground almonds or ground hazelnuts as a topping. This will at least slow down the carbs for you (lower GI and so less of a peak and crash).
Serving size: one waffle
Fat: 4 g
Protein: 5 g
Carbs: 24 g
Fiber: 6 g
Sugar: 3 g
2Spiralize sweet potatoes or cut to small cubes or strips. Add to a skillet with a little water and cook until tender, stirring frequently (about 7 to 10 minutes).
3While the sweet potato noodles are cooking, use a cheese grater to grate the apple.
4Add the grated apples to a medium-sized bowl. Add the cooked sweet potatoes, cinnamon, and the egg. Toss until combined.
5Spray the hot waffle iron with all-natural cooking spray or brush with coconut oil. Add half of the sweet potato mixture. Cook the waffles until the sweet potatoes are golden brown, about 8 to 10 minutes.
6Repeat with remaining mixture to make a second waffle. Serve immediately. Suggestion: top with coconut cream and ground almonds or ground hazelnuts