Paleo Sweet Potato Waffle Buns

Okay y’all, I’m on a 7 day cleanse.  Cleanses are not typically conducive to enjoying galettes!  But these Paleo Sweet Potato Waffles are not quite a galette and are completely cleanse approved.  Summer is coming so I thought I would so a mini gut reset and I ordered a 7 day bone broth cleanse from The Osso Good Co.  It’s pretty easy and you basically follow a paleo diet and stick to organic produce and organic pastured proteins for 7 days in addition to drinking at least 32 oz. of bone broth per day.  I’m not going to pretend that it’s not difficult to cut out bread, pasta, cheese, sugar and wine, but it’s a lot easier when you can create something like this burger.

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This doesn’t look like clean eating, but it is!  The burger patty is made with Grass-fed and finished organic beef and pastured eggs from Miller’s Organic Farm, organic avocado and Applegate Organics No Sugar Bacon, layered on sweet potato waffle buns made on my adorable Dash Mini Waffle Maker.  I got mine at Bed Bath & Beyond for less than $10.

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Paleo Sweet Potato Waffle Buns

Makes 6 Mini Sweet Potato Waffle Buns

2 Tbsp Ghee

4 cups grated organic sweet potato

2 cloves garlic, minced

1/2 tsp Sea Salt

2 Tbsp Water

2 eggs, lightly beaten

Heat 1 Tbsp ghee in a cast iron skillet over medium heat.  Add the sweet potatoes, garlic and sea salt and stir gently to combine.  Add the water and sauté, stirring often to prevent the sweet potatoes from sticking to the skillet for about 5-6 minutes.  The sweet potatoes will soften.  Remove from heat and scrape the sweet potatoes into a large mixing bowl.

Preheat waffle maker.  When the waffle iron is hot, add the beaten eggs to the sweet potatoes and stir until completely combined.

Brush both sides of the waffle maker with ghee and dollop 2 Tbsp of the sweet potato mixture in the center of the waffle maker.  Use the Table Spoon to gently spread the mixture evenly across the bottom of the maker.  Close the maker and cook until golden brown.  Use a rubber spatula to carefully remove the waffle to a cooling rack over a sheet pan.  Keep in a warm oven while cooking the other waffles.

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The sweet potato waffle buns are sturdy enough that I could have picked this up and eaten like a regular burger, but I like my eggs runny, so I ended up using a knife and fork.  Regardless, it was delicious and I absolutely did not feel at all deprived.

 

 

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