1/2teaspoonsea salt (use 1/4 teaspoon for sweet waffles)
black pepperto taste (omit for sweet waffles)
cinnamon and coconut sugaroptional, if making a sweet waffle (about 1/2 teaspoon cinnamon and 1 tablespoon coconut sugar)
In a bowl, add eggs, avocado oil, coconut flour, arrowroot, and salt and pepper. If making sweet waffles, reduce the salt, omit the pepper, and add cinnamon and coconut sugar, if desired.
Add the shredded sweet potatoes to the bowl, and stir to evenly coat.
Heat a waffle iron, and spray it with avocado oil spray. Once it's very hot, add half of the batter. Use a fork to spread the batter out and press it to the sides of the waffle iron. Cook for 6-7 minutes, or until the edges are browning.
Repeat with the other half of the batter.
Serve hot, or freeze in an airtight container for up to 3 month. To reheat waffles, preheat oven to 400ºF and bake for 10-12 minutes until hot and crispy around the edges. This can also be done in a small toaster oven.
I leave the skins on the sweet potatoes to benefit from the fiber! There are undetectable once shredded and baked into waffles.