Bust out those waffle makers for this Sweet Potato Waffle Breakfast Sandwich. Five simple ingredients combined for one epic paleo sandwich. Whole30 compliant too!
2 large eggs, divided
1/8 tsp paprika
1/8 tsp garlic salt
1 small/medium sweet potato, grated
1/4 tsp cumin
1 tsp oil, plus more for waffle iron and frying pan
1 cup kale, chopped
1/2 medium avocado, sliced
salt & pepper, to taste
Heat waffle iron and grease well. Set aside.
In a medium mixing bowl whisk 1 egg (or egg whites). Add in grated sweet potato–should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan (remove kale or keep in, your choice) to personal preference.
Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper if you wish and enjoy!
The water needs to be squeezed out of the sweet potato hash before mixing with the rest of the ingredients.
Also please note every waffle iron is different. The waffle iron should be greased fairly well, using high heat oil such as avocado, to prevent from burning.