Sweet Potato Waffles

• 2 cups gluten-free flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 cups buttermilk
• 1 – 15oz. can sweet potatoes
• ¼ cup vegetable oil
• ¼ cup brown sugar
• 2 eggs, slightly beaten
• Granola
• Blackberries
• Maple syrup

Mix dry ingredients in large bowl and set aside. Drain sweet potatoes, reserving 1 tablespoon of liquid. Puree sweet potatoes with 1 tablespoon of liquid until smooth. Combine sweet potatoes, oil, brown sugar and eggs thoroughly. Alternately add flour and buttermilk to sweet potato mixture and blend. There will be some lumps. Set batter aside.

Unhinge Waffler and brush both halves lightly with oil or shortening. Preheat both halves on medium-low heat for 2-3 minutes. Fill one side with 1 cup of batter and close the top, hinge in place. Cook for about 1 minute, then flip Waffler and cook on the other side for 2 minutes or until golden brown. Remove waffle with small spatula or plastic fork. Repeat with remaining batter. Top with your favorite granola, berries, and maple syrup. Makes 3-4 Belgian waffles.