Sweet Potato + Soyrizo Waffles with Sriracha Maple Syrup
The perfect balance of sweet and savory- these Sweet Potato and Soyrizo Waffles are what brunch is all about!
Ingredients
- 2 sweet potatoes you will need about 2 1/2 cups
- 2 eggs
- 3/4 cup sharp cheddar or pepper jack cheese shredded
- 5.5 oz soyrizo removed from casing
- 1 cup chopped spinach
- 2 green onions diced
- dash salt to taste
- dash pepper to taste
- dash garlic powder to taste
- chopped cilantro for garnish
For the Sriracha Maple Syrup
- 2 tbsp sriracha
- 3 tbsp maple syrup
Let's Make It
- Start by wrapping your (washed) sweet potatoes in plastic wrap. Pace them in the microwave and cook them for 5 minutes.
- Let the potatoes cool, peel off the skin or leave it on, up to you and then shred with a cheese grater. You will need aproximately 2 1/2 cups.
- In a large bowl add the remaining ingredients and give it a good toss, using your hands to break up the soyrizo.
- Pre-heat your waffle iron to a medium high setting. When your waffle iron is ready, spray the top and bottom with non-stick spray and place about 3/4 cup of the waffle mixture into the iron, using the bottom of the measuring cup (or spatula) to evenly distribute the mixture. Press the iron down and let each waffle cook for 3-5 minutes or until browned and easily able to be removed from iron.
- Repeat until all of the mixture is gone, this recipe will make about 4-5 waffles and can easily be doubled to make more.
- Top waffles with Sriracha Maple Syrup and cilantro and serve!
- Store in a bag or food container in the refrigerator for up to 4 days.