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Sweet potato waffles With Alpro Almond Unsweetened drink and Alpro Plain Unsweetened Big Pot

These savoury waffles give avocado toast a run for its money, especially when topped with a spoonful of Alpro Plain Unsweetened Big Pot

Serves 2 | Prep 10 mins | Cook 20 mins
  • 200g cooked sweet potato, flesh only
  • 70g spelt flour
  • ½ tsp baking powder
  • 2 medium eggs, beaten
  • 100ml Alpro Almond Unsweetened drink
  • 1 tsp olive oil
  • 2 tbsp basil leaves, chopped, plus extra to serve
  • 15g pecorino cheese, finely grated (optional)
  • ½ avocado, mashed, to serve
  • 4 tbsp Alpro Plain Unsweetened Big Pot, to serve
    METHOD
  • 1 Preheat the oven to 180C/160C fan/gas 4. If using a waffle iron, set to heat while you prepare the batter.

  • 2 Add the sweet potato, flour and baking powder to the bowl of a food processor and blend until smooth. Pour in the eggs, Alpro Almond Unsweetened drink and oil, season with salt and pepper and blend again until you have a silky batter. Stir in the chopped basil and pecorino before transferring to a jug.

  • 3 Place the cherry tomatoes on a baking tray and drizzle over the oil. Roast in the oven for 12 mins.

  • 4 While the tomatoes are cooking, make the waffles. Pour ½ of the mixture between the waffle plates, seal the lid and cook for 10 mins or until crisp and golden. If using the hob, heat a griddle pan over a medium heat and brush with olive oil, ensuring its well-coated. Pour 2 circles of batter into the pan and reduce the heat to low. Cook the waffles until small bubbles form on the batter’s surface, around 4 mins. Carefully flip and cook the other side until they puff up and turn golden. Transfer to a cooling rack while you cook the remaining batter.

  • 5 Serve 2 waffles per portion. Top with the roasted tomatoes, a spoonful of mashed avocado and a generous dollop of Alpro Plain Unsweetened Big Pot.



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