Breakfast this Weekend? Try these Sweet Potato Waffles (Protein Packed & Paleo!)

ut what is a healthy breakfast anyway?

Contrary to popular belief, a healthy breakfast is NOT cereal, toast and juice. In fact, a breakfast like that will throw your body into fat-storage mode, not to mention that is promotes dangerous inflammation.

While farm-fresh eggs and pastured bacon make a wonderful breakfast, this standby can get a little, well, boring! And food boredom often means overeating… and eating the wrong kinds of food, at that!

But I have good news.  You can indulge in the breakfast foods you crave – like fluffy pancakes, crisp waffles and even donuts – when they are made with intelligent ingredients. And that’s exactly what I did with these super-simple, healthy and delicious sweet potato waffles.

Take a look at how Intelligent Waffles stack up nutritionally against Eggo brand:


Think you have time to whip up a batch of these in the morning? Don’t worry… it doesn’t take long. Or you can also make them on a weekend and store in zip-top bags in the freezer for a toast-and-go breakfast in minutes.


Paleo Sweet Potato Waffle Recipe



Yield: 6 large waffles


  • 4 pastured eggs
  • 1 cup egg whites (about 8 egg whites)
  • 4 oz. organic sweet potato, roasted
  • 1 tsp. baking soda
  • 1 pinch Celtic Sea Salt
  • 1/3 cup Native Forest Organic Coconut Milk
  • 8 Tbsp. coconut flour
  • 20 drops Stevia Clear Liquid Stevia (to taste)
  • 1/2 tsp. organic cinnamon (optional)


  1. In a medium bowl, add eggs, egg whites, sweet potato, stevia and coconut milk. Using an immersion blender, blend the ingredients to a smooth consistency. You can also blend the ingredients in a blender or Magic Bullet on high speed for one minute or until smooth.
  2. In a small bowl, whisk together the dry ingredients – baking soda, salt, coconut flour and cinnamon.
  3. Mix dry ingredients into wet ingredients and blend on high to fully incorporate. Batter should be thick but pourable.
  4. Preheat your waffle iron. (NOTE: Be sure to use a cast iron waffle pan or a PFOA/PFTE free waffle iron). Spray with coconut oil spray before use.
  5. Ladle 1/4 to 1/3 cup onto the preheated iron, close the lid and cook for approximately one minute (time will vary according to waffle iron or pan and temperature settings).
  6. Serve with grass-fed Kerrygold Butter and a drizzle of homemade sugar-free maple syrup

Nutrition Information (Per Serving)

146 calories, 6.8 grams fat, 4 g saturated fat, 1.3 g monounsaturated fat, 0.47 g polyunsaturated fat, 141 mg cholesterol, 10.9 g carbohydrate, 2.7 g sugar, 4.1 g fiber, 10.3 g protein

Nutrition Bonus: 76% RDA for vitamin A, 21% of the RDA for riboflavin, 27% of the RDA for selenium

For more great breakfast recipes that taste like dessert… and desserts so healthy you can have them for breakfast, check out our Carefree Candies series featuring a special bonus, Better Breakfasts. You’ll learn how to make pancake-house favorites like French toast, buttery popovers and sweet, sticky donuts…plus candy-shoppe treats like peanut butter cups, chocolate bark, truffles and more!

To Healthy Choices with Intelligent Ingredients,


Kelley Herring  

CEO & Editor-in-Chief


Healing Gourmet