About the Recipe
An original For Good Granola recipe
The amount of batter and cooking time will vary based on your waffle iron. Refer to the manufacturer’s instructions for best results.
Ingredients
WAFFLES
1 medium sweet potato, peeled, cooked, mashed
1/2 cup almond flour
1/2 cup all-purpose flour (or sub gluten-free AP)
1tablespoon brown sugar
1/2 cup milk (or sub milk alternative)
2 eggs
1teaspoon baking powder
1teaspoon cinnamon, ground
1/4 teaspoon kosher salt
1teaspoon vanilla bean paste (or sub 1:1 vanilla extract)
1 orange, zested
melted butter, for brushing the waffle iron
MAPLE SYRUP WHIPPED CREAM
1 cup heavy whipping cream
3 tablespoons maple syrup
1/2 teaspoon vanilla bean paste (or sub 1:1 vanilla extract)
1/2 teaspoon cinnamon, ground
Directions
Step 1
Preheat your waffle iron according to the manufacturer’s instructions.
Step 2
In a blender, combine the following ingredients: sweet potato, almond and all-purpose flour, brown sugar, milk, eggs, baking powder, cinnamon, salt, vanilla bean paste, and orange zest. Blend until the mixture is smooth and no chunks of sweet potato remain. Fold in granola. Let the waffle batter rest at room temperature while you prepare the whipped cream.
Step 3
In a bowl, use a handheld or stand mixer on medium speed to beat heavy cream until soft peaks form. Add maple syrup, vanilla bean paste, and cinnamon. Continue beating until stiff peaks form. Refrigerate the whipped cream until ready to serve.
Step 4
Once the waffle iron is preheated, use a silicone brush to coat the top and bottom plates with a thin layer of butter. Pour 1/4 to 1/3 cup of batter into the center of the waffle iron. Cook until the waffles are golden and crisp, about 5–7 minutes. Repeat with the remaining batter. Serve the waffles with maple syrup, a dollop of whipped cream, and a sprinkle of Smoky Pineapple granola.
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