Start your day with this exclusive recipe from Chloé's just-released cookbook.
Chloé Crane-Leroux’s Sweet Potato Waffles With Coconut Cream, Maple Syrup & Berries
Start your day with this exclusive recipe from Chloé's just-released cookbook.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, New York City-based author and plant-based cook Chloé Crane-Leroux shares an exclusive recipe from her new cookbook ‘The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments’ for Sweet Potato Waffles With Coconut Cream, Maple Syrup & Berries.
Few things in life are sweeter than slow weekend mornings spent sharing a home-cooked meal with someone you love. For New York City-based author and plant-based cook Chloé Crane-Leroux, this cherished ritual is a highlight of her week. "I love starting off my day with a nourishing breakfast" she says, often indulging in a delicious chia pudding or hearty quinoa porridge. But the true centrepiece for her and her partner is their Saturday morning breakfast.
For Chloé, mealtimes transcend mere nourishment; they are opportunities for connection and moments to slow down and appreciate those around her. “As we savour each bite, it's a cherished moment when the weekend unfolds and we get to spend quality time together.”
One dish that never fails to ground her in the present is her sweet potato waffles topped with coconut cream, maple syrup and fresh berries. This delightful morning treat strikes the perfect balance between sweet and tart, thanks to the seasonal fruits and creamy plant-based topping. It comes from Chloé’s latest cookbook, The Artful Way to Plant-Based Cooking: Nourishing Recipes and Heartfelt Moments.
With a prep time of just 20 minutes, this heavenly breakfast recipe yields six waffles, perfect for sharing amongst friends or with that special someone.
Ingredients
- 1 small sweet potato, peeled and cubed
- 1½ cups (375 mL) all-purpose flour
- 1 teaspoon (5 mL) baking powder
- ½ teaspoon (2.5 mL) pumpkin pie spice
- 1 flax egg: 1 tablespoon (15 mL) flaxseed meal stirred into 2 tablespoons (30 mL) warm water 1 cup (250 mL) unsweetened oat milk
- 2 tablespoons (30 mL) melted coconut oil
- 1 tablespoon (15 mL) maple syrup, plus more for serving
- 1 teaspoon (5 mL) vanilla extract kosher salt
- ½ cup (125 mL) berries, such as blackberries, husk cherries, or your choice, for topping
- ½ cup (125 mL) unsweetened coconut cream or unsweetened plain vegan coconut yoghurt, for topping
Method
1. Bring a small pot of water to a boil over high heat. Add the sweet potato and cook until soft when pierced with a fork or knife, about 10 minutes. Drain and mash – you should have about ½ cup (125 mL).
2. Sift the flour, baking powder, and pumpkin pie spice together into a medium bowl.
3. In another medium bowl, whisk together the mashed sweet potato, flax egg, oat milk, coconut oil, 1 tablespoon (15 mL) maple syrup, the vanilla, and a pinch of salt.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Allow the mixture to rest 15 to 30 minutes before cooking in a waffle iron until crispy.
5. Serve the waffles topped with the berries, coconut cream, and maple syrup.
