festive sweet potato waffle brunch board.

Dietary: Vegetarian
Makes: 6 waffles
Prep Time: 10 minutes
Cook Time: 15 minutes

Sweet Potato Waffle Ingredients:
1 cup cooled mashed roasted sweet potato (about 1 medium)
2 eggs
1 cup self-raising flour
1 cup milk of your choice
1 teaspoon vanilla extract
1 tablespoon maple syrup
Pinch of ground cinnamon
Butter or oil, for greasing

Method:
Preheat your waffle maker.
In a large bowl, whisk the eggs, milk, vanilla, and maple syrup.
Add mashed sweet potato and whisk until smooth.
Fold in the flour and cinnamon to make a thick batter.
Lightly grease the waffle plates and cook ⅓ cup of batter per waffle for 4–5 minutes, or until golden and crisp.
Serve immediately.

Platter Serving Suggestions:
Arrange the waffles as the hero centrepiece. Surround them with cucumber ribbons, smoked salmon, sliced avocado, and mango cheeks. Add bowls of fresh berries (blueberries, strawberries, raspberries) and kiwifruit wedges. Scatter mini croissants around the board and place a bowl of creamy Greek yoghurt for dipping fruit and topping waffles.

Storage:
Freeze cooled waffles in a zip-lock bag for up to 2 months and reheat in the toaster.

Tips:
Make sure the sweet potato is completely cool before mixing it in.
Lightly grease the waffle iron between each batch.