Purple Sweet Beet Waffles

These two-toned waffles get their colors straight from the earth: deep purple Japanese sweet potatoes and a hint of beet for that soft blush hue. No food coloring, just roots, starch, and a bit of sweetness.

They’re soft, slightly chewy, and naturally sweet. The kind of breakfast that feels homemade, wholesome, and quietly beautiful.

Ingredients:

Makes 6 (4-inch) waffles

• 1/2 cup whole milk
• 2 eggs
• 2 tablespoons ricotta cheese
• 1 cup organic unbleached all-purpose flour
• 1/4 cup packed cooked lentils, buckwheat, or millet
• 1/4 cup whole milk yogurt
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup steamed Japanese purple sweet potato
• 2 one-inch cubes cooked beet puree
• Coconut oil, for greasing

Instructions:

1. In a blender, combine milk, eggs, ricotta cheese, flour, lentils (or grains), yogurt, baking powder, and salt. Blend until combined.
2. Divide the batter in half into two cups or bowls.
3. To one half, keep as is.
4. To the other half, add the steamed purple sweet potato and beet then blend until smooth.
5. Preheat your waffle maker and lightly grease it with coconut oil.
6. Pour the two batters side by side (or however you’d like to swirl them) into the waffle maker.
7. Cook until golden and set.
8. Let cool slightly before serving, the natural sweetness deepens as they rest.

For a quick video tutorial, please click the link below:

https://www.instagram.com/reel/DQFYjeGCZbl/?igsh=d3VmNGNoYmpkMmF5