Sweet potato waffles with cream

MISTAKENLY, people often choose sweet potatoes as a healthy option but they are high in carbohydrates. However, by using them in small quantities for their natural sweetness and pairing them with protein from the eggs you can calm any potential spike in blood sugar and enjoy an indulgent, guilt-free waffle or two. MAKES 6 Per waffle: Carbohydrates, 8.6g; protein, 5.5g; fat, 5.5g; fibre, 2.8g; calories, 100 150g sweet potato 150ml whole milk 3 eggs ½ tsp vanilla extract 50g coconut flour 1 tsp of baking powder Pinch of salt ½ tsp cinnamon 2 tsp coconut oil for frying 150g whipped cream 1 tsp vanilla extract Fresh berries COOK the sweet potatoes in the microwave for around four minutes, or in the oven at 200c/180c fan/gas 6 for 45 minutes, depending on their size. Remove from the oven and split them into quarters. Whip the cream and vanilla together until the mixture forms soft peaks. Chill in the fridge until you are ready to serve. Heat the waffle maker or get a frying pan ready. Scoop the flesh out of the potato and mix with the remaining waffle ingredients in a blender until smooth. Use a ladle to put spoonfuls (around 80g each) into the waffle maker and cook for around five minutes until set and lightly browned. Remove them while warm and serve straight away with the cream and berries. You can also cook the waffles in a wide frying pan. Heat the oil and pour spoonfuls into the pan. Cook for a couple of minutes each side or until set and cooked through. Serve as above.