Cook the sweet potato using your preferred method. I like cooking the potato a day ahead of time so that it has plenty of time to chill in the refrigerator. The quickest way to cook a sweet potato is to microwave it. I wrap mine in a wet paper towel, stick it on a plate, and microwave it for 5 minutes per side, or until it is fork tender (about 10-15 minutes total).

Allow the sweet potato to cool enough to handle before peeling off the skin and mashing the flesh with a fork or a potato masher. We need 1 cup of mashed sweet potato.

Transfer the oats to a high-speed blender or a food processor and blend on a low speed for 60 seconds, or until a flour forms.

Transfer the cooked and cooled sweet potato to the blender, along with the rest of the ingredients (protein powder, ground cinnamon, eggs, egg whites, avocado oil, baking powder, sea salt, vanilla extract, and pure maple syrup). Blend all of the ingredients for the waffles until a relatively smooth batter forms. The batter should be fairly thick - this is normal.

Plug in your waffle iron and turn it on. Spray the iron liberally with cooking spray. This prevents the waffles from sticking and ensures they are easier to remove from the iron.

Measure out ½ cup of waffle batter and pour it on the center of the hot waffle iron. Use your finger or a spoon to smooth out the batter slightly, as it is very thick and won’t spread during the cooking process. Close the lid on the waffle iron and allow it to cook until golden brown and crispy on both sides, about 4-5 minutes.

Repeat this process for the remaining batter.

Serve sweet potato waffles with your favorite toppings, and enjoy! I keep it simple with butter and a drizzle of honey or pure maple syrup and some chopped pecans.