These cheesy waffles are a perfect lunch, brunch or dinner. They have a subtly fiery kick from the jalapenos to compliment the sweetness of the sweet potatoes and are topped with sour cream, rocket/arugula and a crown of cheddar shards for a showstopping crunch. This recipe makes 4-6 waffles (depending on your waffle maker) so serves 3-4 depending on how hungry you are.
125g1 cup cheddar cheese, grated (I used Cathedral City Mature)
3-5jalapeno slicesor 1 fresh jalapeno - to taste, finely chopped
1 ½teaspoonsbaking powder
½teaspoonsea salt
1Egg
180ml¾ cup milk
1tablespoonoilvegetable, olive, or coconut
For the cheese shards
125g1 cup cheddar cheese, grated
To serve:
4tablespoonscreme fraiche or sour cream
2handfuls rocketarugula
Instructions
Roast the sweet potatoes for 40 minutes in a hot oven (200C / 400F) until soft and cooked through. Allow to cool and remove the skins. (This recipe is great for using up leftover cooked sweet potato from the night before!)
Preheat the waffle iron and spray with a little oil.
Whiz the oats in a blender or food processor until fine. Pour into a large bowl and stir with the cheese, jalapenos, baking powder and salt. Set aside.
Puree the sweet potato in a blender or food processor, then add the egg, milk and oil and pulse to combine. Pour into the bowl of dry ingredients and mix well.
Pour the batter into the waffle irons until ¾ full and cook until golden. Repeat until the batter is used up.
Meanwhile, for the cheese shards, heat the oven to 200C/400F and line a baking tray with baking paper.
Arrange the grated cheese in small thin circles and cook until hot and starting to brown, 5-7 minutes. Remove from the oven and allow to cool on the tray. They will get crispy as they cool. When cool, snap into shards.
Serve the waffles topped with creme fraiche/sour cream, rocket/arugula and the cooled crispy cheese shards.