Savory Sweet Potato Waffles with Sage Butter Gravy + Spinach
I’ve been wanting to make savory waffles for a while now, I finally did it and now kicking myself for not doing it sooner. I’m not entirely sure where this idea came from, but I sure am glad I gave it a go. It probably stemmed from the fact that I had to use up these sweet potatoes and it was a toss up between waffles or gnocchi (which that is still burning in my brain- so maybe that will be on here soon too!). Waffles won obvi, so here we are.
Now I have to admit, sage isn’t a spice I use a whole lot. It has a very distinct flavor, and for me, a little goes a long way. So I was a bit leary to create this sage butter gravy- but guys, don’t skip this part because it actually might be my favorite part of this recipe! It’s SO tasty. I will warn you, it’s a bit rich- so a little goes a long way, but oh.yum. And spinach goes with anything, really- but also a very nice paired with the sweet potatoes and gravy. Let’s take a closer look at what all is in this recipe and how you can make these at home!
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So the waffles are made with
⤐ sweet potato
⤐ gluten-free flour
⤐ oats
⤐ arrowroot
⤐ salt
⤐ baking powder
⤐ almond milk
And the Sage Butter Gravy is made with
⤐ coconut milk
⤐ fresh sage leaves
⤐ vegan butter
⤐ minced garlic
⤐ arrowroot
⤐ salt
⤐ almond milk
⤐ fresh spinach
See?! It’s really pretty simple. And the leftovers heat up well too (I literally just finished them). Change up your waffle game and try some savory waffles instead of the traditional sweet ones and I bet you’ll fall in love. Oooh and don’t tell the kiddos, but you can trick them into eating more veggies disguised in waffle form… wink wink.
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Savory Sweet Potato Waffles with Sage Butter Gravy and Spinach
Ingredients
Sweet Potato Waffles
- 1 large sweet potato
- 2 cups gluten-free flour
- 1/4 cup oats
- 1 tbsp arrowroot flour/starch
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1.5 cups unsweetened almond milk
Sage Butter Gravy
- 1 can coconut milk
- 2 cups spinach
- 1/4 cup fresh sage leaves
- 1 tbsp minced garlic
- 4 tbsp arrowroot flour/starch
- 3 tbsp vegan butter
- 1/4 cup unsweetened almond milk
- pinch salt
Instructions
- Start by boiling about 3 cups of water
- Peel and dice your sweet potato into large chunks, then add to the boiling water and boil until soft
- In the meantime, make your sage butter gravy
- Melt the butter in a large skillet over medium heat. Add the arrowroot and whisk in until all the butter is absorbed
- Next, whisk in the coconut milk and turn the heat up to high
- Whisk in the garlic and salt
- When the gravy starts to boil, turn the heat down to low
- Place your gravy into a blender/food processor and add the sage leaves. Blend until smooth, then place back into the skillet
- Whisk in the almond milk and stir in the spinach and let that simmer, stirring occassionally
- Rinse out your blender/food processor, then drain your sweets
- Blend the sweets with the oats until they are smooth (adding a splash of almond milk if needed)
- In a large bowl, whisk together your dry waffle ingredients, then fold in the sweet potatoes. Lastly, stir in the milk to create your waffle batter
- **NOTE: the batter will be thick
- Heat your waffle iron, spray it with non-stick spray and add about 1/4-1/3 cup of batter in per waffle. Cook your waffles until the outside of the waffle starts to get golden and crispy
- **NOTE: each waffle iron is different, so just how you would normally make them. This batter doesn't spread as much as others, so just add enough batter to pretty much cover the waffle part of the iron
- **NOTE: these waffles take a bit longer to make, so keep watch and plan accordingly
- Serve your waffles with the gravy! Store any leftovers in the fridge
