1. Preheat oven to 425 degrees. Wash, dry and poke holes around your sweet potato. Place it in the oven and bake it until its soft inside, about 30 minutes. [If you prefer to microwave it (still wash and poke holes around it), place potato on microwave-safe dish and microwave for 3 minutes; turning over potato halfway through cooking.]
2. Plug in your waffle maker. – Once potato is done baking and it’s cooled off, cut in slices and place in food processor. Process until sweet potato becomes paste-like.
3. Add in eggs, vanilla extract and RAW honey, and process until well combined.
4. On a separate mixing bowl, add your dry ingredients (almond flour, baking soda, sea salt and cinnamon) and mix well.
5. Add your wet ingredients (sweet potato/egg/vanilla extract paste/RAW honey) to your dry ingredient mixture. Use a spatula to incorporate all ingredients together.
6. Once waffle maker is hot and ready, pour your mixture into waffle maker (should make 6 waffles, so make sure you distribute mixture evenly)
7. Let it cook for about 4 minutes (or if you have a waffle maker that beeps when ready, then even better, it’ll let you know when they are done!)
8. Eat one per day (like I do) with any nut butter and your choice and fresh fruit.

Notes