"Swaffles" (Hashbrown Waffles)
Recipe By DJ Blanter RDNSweetpotato Waffles are crispy on the outside and tender on the inside, made with just shredded sweetpotatoes, eggs, and a touch of salt. Cooked in a waffle maker until golden, these savory waffles are simple, versatile, and easy to prep ahead. They store well in the fridge or freezer and reheat beautifully, making them a convenient option for quick meals or snacks.
Servings: 4
Calories: 129kcal
Ingredients
- 2 medium sweetpotatoes
- 2 eggs whisked
- 1/2 teaspoon sea salt
- Olive oil for brushing
Instructions
- - Pre-heat a waffle maker and wash/dry sweetpotatoes.
- - Shred sweetpotatoes using a box grater (it should be ~4 cups).
- - Mix eggs and salt into the grated sweetpotatoes.
- - Brush waffle maker with olive oil, add 1/4 of the sweetpotato mixture, and spread it out evenly.
- - Close the waffle maker and cook for about 6 minutes, or longer if you’d like them more crisp.
Notes
PS: SWAFFLES keep in fridge for up to 4 days and freezer up to 3 months. They are great reheated in an air-fryer or toaster.
Nutrition Facts
"Swaffles" (Hashbrown Waffles)
Amount per Serving
Calories
129
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
82
mg
27
%
Sodium
384
mg
17
%
Potassium
411
mg
12
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
16150
IU
323
%
Vitamin C
3
mg
4
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
20
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 129kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 384mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16150IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg | Net Carbohydrates: 20g