Sweet potato waffle

Waffles

⅔ cup 2% plain Greek yogurt
3 tablespoons 2% milk
½ tablespoon vanilla extract
1 tablespoon dark brown sugar, packed
1 large egg, lightly beaten
½ cup peeled and finely-grated carrot (about ¾ of one regular-sized carrot)
½ cup white whole wheat flour
½ cup quick oats
3/4 teaspoon baking powder
⅛ teaspoon salt
3/4 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
(Optional)
Maple Cream Cheese Glaze

2 ounces light cream cheese
2 1/2 tablespoons maple syrup
Directions:

Preheat your waffle iron.
Whisk together the yogurt, milk, vanilla and brown sugar until smooth. Whisk in the egg, and then the carrot.
In a separate bowl, combine together the flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
Use a fork to stir the dry ingredients into the wet ingredients until just combined. The batter will be thick .
Coat your waffle iron with nonstick spray, then scoop the batter onto the waffle plates. Cook the waffles according to your waffle iron’s instructions.

While the waffles are cooking, heat the cream cheese and maple syrup in the microwave for 10-15 seconds. Transfer to a food processor or blender, and pulse a few times until smooth.
Divide the glaze between the cooked waffles.
This recipe makes 4 smaller square waffles, or 2 larger round waffles.
Nutrition Information: Serving Size: 1/2 recipe (including the glaze), Calories: 464, Fat: 11.8g, Saturated Fat: 6.0g, Protein: 20.5g, Carbs: 72.1g, Fiber: 9.8g, Cholesterol: 114mg, Sodium: 471mg
posted in BREAKFAST