Sweet Potato Waffles

Vary the garnish according to the season. Mushrooms and leeks are perfect in winter, pea shoots and turnips in spring.

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Ingredients

Preparation of the waffle

Roasted sweet potatoes

Bonduelle potatoes: 500g

Flour: 250g

Eggs: 4 (200g)

Cream: 1 x 20cl carton

Butter: 80g

Baking powder: 1 sachet (11g)

Nutmeg: 5g

Pepper: 3g

Topping

Avocado: 5 (1/2 per waffle, i.e. 1500g)

Cherry tomatoes : 4 per waffle (4x15x10 = 600g)

Cucumber: 1 (200g)

Violife: 10 slices (200g)

Labeyrie Tzatziki: 150g (1 tablespoon per waffle)

Nutrition Information

Nutritional values, per portion (441.4g): Energy: 694.6 Kcal; 2903.3 kJ, Fat: 51.2g of which Saturated fatty acids: 18.1g; Carbohydrates: 41.5g of which Sugars: 13.7g; Protein: 11.9g; Fibre: 11.5g; Salt: 0.9g.

Nutritional values, per 100 g: Energy: 157.4 Kcal; 657.8 kJ; Fat: 11.6 g of which Saturated fatty acids: 4.1 g; Carbohydrates: 9.4 g of which Sugars: 3.1 g; Protein: 2.7 g; Fibre: 2.6 g; Salt: 0.2 g.

Instructions

Cook the sweet potatoes and mash with a fork.
Pour the flour into a bowl.
Make a well in the centre and break in the eggs.
Add the cream and melted butter and mix.
Add the sweet potatoes and whisk the mixture.
Add the yeast.
Finish with the nutmeg and pepper. The waffles can be cooked in advance.
Reheat the waffles in the oven for a few minutes with a slice of Violife.
Place a handful of lamb’s lettuce on top of each slice of Violife, add cherry tomatoes cut in half, slices of avocado and a few slices of cucumber.
Finish with a tablespoon of Tzatziki. Serve the rest of the lettuce on the side.