Description
These Sweet Potato Dessert Waffles are a real treat. Not only are they delicious but they are also made out of tater tots. They’re so tasty and SUPER EASY!
Ingredients
Scale
- 1 20 oz. bag of Sweet Potato Puffs (We used the brand Alexia)
- 1 15 oz. Can of Full Fat Coconut Milk (Refrigerated 12 to 24 hours)
- ¼ Cup Pecans (Chopped)
- ¼ Cup Coconut Flakes (Toasted)
- 1 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Instructions
- Place the unopened can of coconut milk into the refrigerator over-night.
- While your waffle iron preheats, toast the coconut flakes. Place the coconut flakes in a dry frying pan over medium heat. Stir constantly until they are browned to your desired color.
- Chop the pecans, if using, and set aside.
- In a stand mixer or with a hand mixer, whip the now solid coconut milk along with the maple syrup and vanilla extract. While opening the chilled coconut milk, be careful not to use the portion that remained liquid. (We like to save the liquid for smoothies or coconut rice.)
- Place your sweet potato tots on the waffle iron in a single layer. Allow to toast for 5-10 minutes.
- After 10 minutes folder one half of the waffle iron over onto the other, creating a sandwiching effect. Close the waffle iron tightly and allow to toast for an additional 5-10 minutes or until browned to your liking.
- Serve with a dollop of whipped coconut cream, chopped pecans, toasted coconut, and even a drizzle of extra maple syrup. Enjoy!
Keywords: Sweet Potato Dessert Waffles