Ingredients

• 1 medium sweet potato, peeled and shredded (about 2 C total shredded)
• 1 medium onion, peeled and shredded (about 1 C total)
• 2 eggs
• 2 T coconut flour (add 1T more if not firm enough)
• 1/2 t lime zest (or 1 packet of True Lemon crystalized lemon powder)
• 2 t crushed cumin seeds (in your mortar and pestle) or 1 t powdered cumin
• 1 t crushed coriander seeds (in your mortar and pestle) or 1/2 t powdered coriander
• 1/2 t cayenne powder
• 1 t kosher salt
• 1/2 t crushed black pepper
• 1 T crushed fresh garlic
• 2 T chopped fresh parsley or cilantro (your choice), plus enough to garnish
• 2 T EVOO
• Spray coconut oil to coat the griddle
• Your favorite guacamole
• Poached eggs (1-2 per person)

Directions

1. Grate the sweet potato by hand or in your food processor
2. Add all the remaining regular ingredients (mix by hand or add it to your food processor)
3. Cook in your waffle maker (use coconut oil to grease it)
4. Serve your crispy waffle, topped with guacamole and a perfectly poached egg (or eggs)
5. Sprinkle with salt and pepper, a few sprigs of cilantro

6. Post Script:

7. I originally used a large grater for the sweet potatoes and onions. Everything turned out fine. However, I think a regular size box grater (or your Cuisnart attachment) would work better.
8. How to keep warm if serving several people? Plate the waffle on a rack and place in a 200F oven. Or, just serve serially as they are made. They really are best when just pried out of your waffle iron.
9. Precook your poached eggs and set aside in ice water. Reheat in hot water for 1 minute prior to plating.

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