Sweet potato waffles with kale watercress pesto


  • 1 sweet potato (450g)
  • 50g melted margarine
  • 3 eggs
  • 1 tablespoon rice flour
  • 1 pinch salt


  • 80g kale (without stalk)
  • 30g watercress
  • 2 garlic cloves
  • 40g walnuts
  • 50g Gruyére cheese
  • 150ml olive oil


  • 100g green mini asparagus


  • watercress


This recipe makes 4 gluten free belgian sweet potato waffles. The dough is very thick, but that´s okay. 


Step 1Preheat oven to 390°F. Place the sweet potato in an ovenproof dish. Poke the sweet potato with a sharp
knife several times and bake it in the hot oven, for about 45-60 minutes.
(the sweet potato is cooked, when caramelized juice escapes)
Step 2Take the sweet potato out of the oven, cut lengthwise, carefully remove the pulp with a spoon and place in a
bowl to cool down.
Step 3Peel the garlic, wash the kale and let dry. 
Losen the watercress leaves carefully from the stem, wash and dry.
Grate Gruyère coarsely.
Place all the ingredients except the salt in a blender and chop finely.
If desired season with salt. Fill the pesto into a clean glass and refrigerate.
Step 4In the meantime preheat the waffle iron and grease the heating plates.
Mash the cooled sweet potato flesh in a bowl.
Separate the eggs.
Beat the egg white until stiff and set aside. Add the egg yolk, the melted margarine,
salt and rice flour to the pulp and mix with a hand mixer, to a smooth dough.
At last gently fold in the stiff egg white.
Step 5Spread the batter into the waffle iron and bake golden brown.
Step 6Bring water in a pot with steamer to a boil. Cook asparagus al dente for about 2-3 minutes.
Step 7Serve waffles on a plate with kale pesto, watercress and green mini asparagus.