It’s been three weeks since my oven broke. It’s still broken. There’s this whole commotion about a broken computer piece and if they make the replacements for my particular oven model anymore. It’s resulted in a very confused elderly land lady, and a slightly frustrated food blogging tenant (that’s me).
It’s not like I can’t cook ANYTHING. I have a working stove top, a couple of crock pots, a pressure cooker, a deep fryer, and a dehydrator. But, since I know my oven is broken it only makes me want to use it more. Go figure, right? I’ve found myself lamenting over whole roasted chicken with crispy chicken skin, crispy Brussels sprouts, cookies and scones. I feel slightly incapacitated. How can the girl who makes food for a living not have a functioning oven? I was trying to make analogies and all I could come up with was it feels like I am a concert pianist with lobster claws instead of hands. This metaphor might lean towards the dramatic.
This whole situation has made me take stock of every single kitchen appliance available to me. I dusted off a very underused waffle iron. We looked at each other. We nodded knowingly. We both agreed to make these Sweet Potato Waffles and shove them full of bacon and other BLT fare. While the waffles were cooking, I looked at my immersion blender. She winked at me coquettishly with her shiny blades. I winked back. Now… sometimes when a women falls in love with her personified immersion blender, they like to express that love. Shortly thereafter mayonnaise will be born. Or, in our, case we really went for it and made a Garlic Basil Aioli. Yes, that’s love making at its best.
The waffles are going to act as our bread. They will be slathered with our homemade schmancy-mayo and then piled high with all of the fixings. I personally like to turn a BLT into a BLAT with some avocado. It’s funny how one ingredient can change the letters of your sandwich to make it sound infinitely less appetizing.Think about it. Order a Bee Elle Tee. How dignified. Now, order a Blaaaaat. Sounds like splat, or rat, or the sound made when you’re eating a sandwich and a little of the filling squirts out and lands on your chest. As in, “BLAT! She looked down to see mustard and a piece of roasted turkey sitting high on her chesticles. Too bad she had a business presentation after lunch. Too bad the author used the word chesticles. It’s all just too bad”. Fortunately for everyone, a BLAT tastes a trillion times better than the heartbreaking sting of getting mustard on your blouse.
I started assembling my BLT turned BLAT and decided that we could take this a step further. Sure, we already have waffles holding onto our sexy mayo and our crispy bacon. There’s avocado peeking out under that lettuce and a big slice of juicy tomato sitting pretty. This in itself feels slightly indulgent and fancy. But… what if we turn that BLAT into a BLATE? In layman’s terms, add an egg if you’re nasty.
Ooooh. Yeahhhh. ‘Sup, gurrrrl. Now, smash it all together with another one of those waffles.
Cut it up. Marvel at your masterpiece. Be less annoyed about a broken oven. High five someone. If no one is around, find a mirror and high five yourself. You’re worth it.
Boom! Chomp. BLAT. BLATE. BLT. BEST. #dropsthemic #mostlybecausehandsarecoveredineggyolk
Grain-Free Sweet Potato Waffle Breakfast B.L.A.T. With Garlic Basil Aioli
Waffles adapted from Against All Grain
Ingredients
Sweet Potato Waffles
- 3 large eggs
- 1 cup coconut milk
- 1/2 cup mashed sweet potato (skin removed)
- 3 Tbs grass fed butter, melted (sub coconut oil if you are sensitive to dairy)
- 1 cup raw cashews
- 1 tsp baking soda
- 1 Tbs raw honey
- 1/4 tsp sea salt
- Coconut oil, to grease the waffle iron.
Garlic Basil Aioli
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1/2 cup avocado oil
- 4 basil leaves, chopped
- 1 clove of peeled garlic, chopped
For the sandwiches
- 1 lb crispy cooked bacon
- 1 head of butter lettuce, washed
- 1 beefsteak tomato, sliced
- 1-2 avocados, sliced
- 1 fried egg per sandwich (optional)
Instructions
- Plug in your waffle iron and set it on the lowest or second to lowest setting. Allow it to get hot. While it is heating up, add all of the waffle ingredients to a high speed blender. Blend together until you get a smooth batter. It will be thick, but pourable.
- Grease your hot waffle iron with a bit of coconut oil. In these situations I like to use a coconut oil spray as it's really easy to work with. Pour about 1/4 cup of batter into your waffle iron and press it down. The waffle is going to start steaming. Once it's no longer steaming it is getting close to being done. Open the iron and inspect it for crispiness. If you are like me, you will want them on the crispy side. Simply allow the waffle to cook until it's reached your desired doneness. Now, repeat until all of your batter is gone. This should yield 6-7 waffles.
- To make your aioli, add the egg yolk, lemon juice, apple cider vinegar and mustard to a large measuring cup or bowl. Using your immersion blender, blend these ingredients together until they are well combined. Now, very slowly, while the immersion blender is still on, pour in the avocado oil in a controlled slow stream. This should begin to thicken your mixture. Continue to slowly pour the oil and blend the mixture. Once you've used up all of your oil and blended it in, it will resemble mayonnaise. Add a chopped up clove of garlic and chopped up basil leaves to the mayo. Blend with your immersion blender until it is combined well. This should yield a 1/2 cup of aioli.
- Once your waffles are done and your aioli is made, it's time to craft your sandwich. Use an entire waffle as the base of your sandwich and liberally apply mayo. Add in your desired fillings. I opted for avocado, lettuce, tomato, crispy bacon and a fried egg. Place another whole waffle directly on top to close the sandwich. Cut into quarters and enjoy!
Recipe Notes
*If you're not into making your own mayonnaise, that's fine too. Just use a 1/2 cup of your favorite brand and fancy it up with some garlic and basil with an immersion blender.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
OMG, girl. This looks like a sandwich dream. I must have this.
This looks incredible! I wish this was lunch for me. 🙂
I’m not sure I’ve ever wanted aioli or drippy yolkiness or just a straight up piece of bacon on my chesticles more than I do at this very moment. You’re my hero. <3
Shut. The. Front. Door.
That sounds and looks like a food climax.
I don’t know that I would make it (There were a lot of words…) But I would definitely eat it. With the egg. Because I’m nasty.
Wow, I’m totally going to try this! 🙂 I make something similar with brown mushrooms as the base, but the waffles take this to another level – perfect for when you have carb cravings that just must be satisfied (but without wheat)!
this looks DIVINE, and i can’t wait to make it!! thanks to you for the recipe and @nomnompaleo for directing me here.
i took the liberty of stalking following you via all social media you and i would find in a venn diagram of our online lives… i wanted to let you know, though, that your instagram link is broken; i think you’re just missing a colon. might get that checked. 😉
I am assuming the raw cashews get crushed before they go in the batter? Can you advise?
The cashews are going to get tossed into the high powered blender whole. Once you blend they will become creamy.
Looks amazing! And perfect recipe especially since I just recently purchased a waffle maker. Do you think i could substitute the mashed sweet potato for pumpkin purée?
Hey Maria. That would most likely work out fine! It will just give it a slightly different flavor. Let me know if you try it and how it works out.
This looks AMAZING!!!!! My 7 year old daughter is excited to make these together, Is there a substitution for the cashews? She is allergic.
Hi Kathy. I haven’t tried any cashew subs, but I would assume that macadamia nuts would turn out pretty delicious. Let me know if you try it.
Do you use warm or cold coconut milk?
I just used it straight out of the can, cold.
Hey! I think my oven did the same thing a few years ago…the digital computer thingy quit, so no way to turn the oven on, and my repair dude said it was lucky it happened then because they stop making the replacement parts after 10 years! Dasterdly company! Geeeze! I am so sorry! I’m going to have to replace my oven when it breaks again…(and you know it will!) so you can tell your land lady to start shopping. So much better to get a computerless model!
The tower of waffle deliciousnes looks amazing!
You had me at chesticles. I’ve never laughed so hard a a food blog/recipe in my life. Look forward to a. buying a waffle maker and b. trying something really different! THANKS!
Haha. Yay. I’m glad that chesticles got a chuckle. 😉
Question – think I could use almond milk vs coconut milk?
Looks awesome.
Hi Derek! Most likely. I haven’t tested it out, so no guarantees. But, I’m pretty sure that’s a safe sub.
How many calories in this breakfast sandwich?
Dumb question… is the sweet potato cooked beforehand? I’m totally making this for dinner tonight, looks amazing and I have yet to actually use the waffle maker my husband just had to put on our wedding registry haha.
Hi Amber. Yes, it’s cooked sweet potato. You should cook it well, and be able to mash it up.
OMG! These were incredible! Thank you! Sweet potato waffles are my new bread!
Just finished making the waffles…omg… these are the bomb-diggity. The only alterations I made were adding a little more of everything, just to expand it. Now I’m working on the spread.
Help! I don’t have a waffle iron and I need this BLAT in my life ASAP! Any other way to make these?!? Or should I just go buy a darn waffle iron..
These look delicious! I don’t have a waffle maker – would this recipe translate to pancakes?
[…] Grain-Free Sweet Potato Waffle Breakfast BLT With Garlic Basil Aioli {Gluten-Free & Paleo}. I would just about die if someone made this for me, Valentine’s day or not. Just saying. […]
Made this this morning. They are delicious, but I have a question.
The batter was so runny. Made a huge mess in the waffle iron and on the counter. Did not overfill them. Usually waffle batter is a little thicker. Any suggestions?
OMG! These are great!!! My waffles were really soft, not sure if they were supposed to be or not. I toasted mine in my toaster oven to crisp them up. I didn’t add the honey to the batter because I didn’t think the sweetness was necessary. The aioli was perfect with this. Love, love, love!!! My kids even ate the waffles plain and came back for more! That is really amazing because they typically turn their nose up at paleo baked good. Thank you so much!!
Gluten free blog and Janet Jackson references. You are the best.
[…] Sweet Potato Waffle Breakfast BLT via So Let’s Hang Out […]
So yummy! My waffle batter was pretty runny. (I used almond milk rather than coconut, maybe that’s why?) But I added about a 1/4 cup tapioca flour to thicken it. Worked like a charm.
[…] GRAIN-FREE SWEET POTATO WAFFLE BREAKFAST BLT WITH GARLIC BASIL AIOLI {GLUTEN-FREE & PALEO} […]
[…] avocado, cilantro, and lime juice. Or you can make a sweet potato waffle sandwich. There’s the sweet potato waffle BLT with a garlic basil aioli recipe to try as well as the infamous chicken and waffle […]