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Sweet Potato Waffles with Rosemary Date Syrup

Rosemary Sweet Potato Waffles

Posted on March 7, 2022March 9, 2022 by Jen

La Dolce Vita

A Bit of History:

I love cooking with fresh rosemary, the smell is intoxicating and reminds me of Italy. Maybe that’s why rosemary symbolizes love and remembrance? Ancient Greeks and Romans often utilized rosemary. I particularly like the story of Greek scholars who donned a rosemary wreath to improve memories during academic exams! For me, my Rosemary Sweet Potato Waffles will serve as a reminder to live “La Dolce Vita” and enjoy the sweeter side of life!

About the Recipe: Rosemary Sweet Potato Waffles

During the busy school year, I love recipes that are easy, fast, and delicious for the whole house with great leftovers for future meals. This one knocks it out of the park. My kids actually requested these 4 out of the last 5 nights. Rosemary Sweet Potato Waffles make the perfect breakfast, lunch, or dinner and leftover waffles store well in the freezer. Even better, the batter comes together quickly in the blender with oats, wheat berries/millet and semolina flour. While I love oven-roasted vegetables, the microwave serves better for this recipe. Simply, poke holes in the sweet potatoes and microwave while you measure the remaining ingredients.

Cook the batter in your waffle maker or make pancakes on the griddle. Serve with your favorite topping and garnish with rosemary and orange slices. Date syrup, maple syrup, honey, and blueberry jam all complement the flavors of rosemary, sweet potato, and orange very well.

Rosemary Sweet Potato Waffles

Helpful Ingredients:

I like to use Palouse Brand hard winter wheat berries and Bob’s Red Mill millet.

Sweet Potato Waffles with Rosemary Date Syrup

Rosemary Sweet Potato Waffles with Date Syrup

A wonderful twist on waffles that is amazing for breakfast and elegant enough for brunch or dinner. Super easy, vegan, plant-based, kid-friendly recipe; whole grain waffles packed with sweet potatoes, a hint of rosemary, and sweetened with date or maple syrup for the finish. Batter can also be made into pancakes. Store leftovers in the freezer for easy toast and go breakfast.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Main Course
Cuisine American
Servings 8 people

Equipment

  • Blender

Ingredients
  

  • 2 cups rolled old fashioned oats (use gluten free if desired)
  • 1/2 cup semolina flour (use gluten free flour if desired)
  • 1/2 cup whole wheat berries* (gluten sensitive substitution listed below)
  • 2 cups cooked sweet potato (see instructions for 5 minute microwave cooking)
  • 3 1/2 cups plain oat milk
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp apple cider vinegar
  • 1 orange zested
  • 2 sprigs fresh rosemary plus more for garnish
  • date syrup or maple syrup for serving

Instructions
 

Sweet Potato Cooking Instructions

  • Wash sweet potato and wipe dry. Pierce each sweet potato several times all over with a fork or knife. This will prevent it from exploding in your microwave. Microwave sweet potatoes in 1 minute increments, rotating sides, until they are soft. (It took my microwave 5 minutes).
  • Slice sweet potatoes in half and scoop out cooked insides and set aside.

Waffle/Pancake batter

  • Add 1 tbsp of apple cider vinegar and oat milk to a large measuring cup and set aside while you cook the sweet potatoes.
  • Add oats, wheat berries, and semolina flour to a blender. Process until smooth, flour-like consistency obtained.
  • Add sweet potato, milk mixture, water or syrup, rosemary removed from the stem, baking soda, and salt. Process until smooth.
  • Store batter in the refrigerator until ready to use. Cook batter in waffle maker according to instructions or as pancakes on a griddle.

Serving Suggestions

  • Fresh dates, fresh rosemary, orange slices, date or maple syrup all complement the waffles beautifully.
  • Wrap any leftover waffles individually in foil and store in an air tight container in the freezer. Toast or air fry to reheat.

Notes

*Can substitute wheat berries with millet. 
*Optional: for a sweeter batter add 1/3 cup of date syrup to the batter. I prefer adding the syrup on top of my waffles when serving!
 
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Looking for other great breakfast ideas? Try these Ultratruffle favorites:

Overnight pear butter with pancakes

Golden Milk Overnight Oats

Blackberry Rosemary Jam

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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