Ingredients:

3 Small Sweet Potatoes, baked and peeled
1 ½ Cups BD Gluten Free Rolled Oats
2 tsp BD baking powder
1 tsp BD Pumpkin Pie Spice
½ tsp BD Salt
3 Large Eggs
1 ½ cups Buttermilk
1 tbsp BD Olive Oil
1 tsp Grated Orange Zest
1 tsp Vanilla Extract
BD Cardamom Maple Syrup and BD Pecans for serving

Instructions:

Put GF Rolled Oats in a blender or food processor and blend until in forms a flour-like consistency.

Mix dry ingredients in a bowl (oat flour, baking powder, pumpkin pie spice, salt) and set aside.

In a blender process sweet potatoes, eggs, buttermilk, oil, orange zest and vanilla; process until combined.

Add in dry ingredients and blend until uniform.

Preheat waffle iron until hot and coat with cooking spray. Spoon batter into waffle mold and cook until golden brown and crispy. Repeat as needed until no more batter remains.

Serve with pecans and Cardamom Maple syrup.

Yields 6 servings