Prep the Sweet Potatoes

1. Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil and place 1-3 small to medium sweet potatoes on it. Prick with a fork in a couple of places on each potato.
3. Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
4. Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings. 
5. Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.

Batter Prep

1. In a large bowl add all of the wet ingredients and whisk to combine.
2. Add the dry ingredients on top of the wet ingredients in the same bowl. Gently whisk the wet and dry ingredients together until no flour clumps remain. The batter will be thick.

Waffle Assembly

1. Prep heat the waffle iron while you're getting the batter together.
2. Once hot and ready, spray the iron with nonstick spray and scoop roughly 1/2 cup of batter into each area (this will depend on your waffle iron - so adjust accordingly if needed). Shut the lid and cook until your iron beeps and tells you they are finished.
3. Open up, remove the waffle gently with a fork, and place it on a plate. Repeat until all the batter is used. 
4. Serve with butter, maple syrup, and any desired fruit.