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Sweet Potato Waffles with Cashew Cream

A Passionate, Creative, and Curious Kitchen

Chief Culinary Experimenter Moeko Munaretto



Yields 6 waffles and 1/2 cup of cream


1 heaping cup sweet potato puree

½ cup almond milk

2 tbsp coconut oil

1 tbsp rice malt syrup

1 cup kamut flour

½ cup whole wheat flour

2 tsp vanilla baking powder

½ cup cashews


Preheat the waffle iron. Sift flours and baking powder in a bowl. In another bowl, add sweet potato puree, almond milk, coconut oil, and rice malt syrup and whisk thoroughly. Add the dry ingredients to the wet and mix until combined. Pour 2-3 heaping tablespoons of batter on the hot waffle iron, close it, and cook for roughly 2 minutes or until crispy.

For the cashew cream, simply blend the ingredients in a powerful blender–I used a NutriBullet! and mix until a creamy mixture forms. Serve the waffles hot with raspberries, a drizzle of rice malt syrup, and some cashew cream.


Q: What are your favorite smoothie ingredients?

A: I’m all for creamy and rich smoothies, and the key is a base of frozen ripe bananas and a good plant milk, preferably homemade. My favorite combination is frozen bananas, pears, berries, maqui/acai berry powder, chia seeds, and hazelnut coconut milk.

Q: Your last food discovery?

A: I recently tried the most comforting golden milk ever at a cozy café in the centre of Paris and fell in love. A warming mix of plant milk and spices for a boost of anti-inflammatory goodness, thanks to the benefits of the curcumin contained in turmeric. It’s been a staple for breakfast ever since.

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