2 medium- large sweet potatoes, peeled and shredded using a box grater
2 eggs, beaten
1/3 c pepperjack cheese, shredded
2 cloves garlic, finely chopped
1 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/2 tsp cumin
1 chipotle pepper in adobo + 1 tsp sauce from can
2 pieces bacon, cooked and chopped into pieces
2 green onions, sliced
Fried or Poached Egg
Preheat waffle maker
In a large bowl, combine grated sweet potato, eggs, garlic, cheese, spices, and chipotle peppers; stir to combine.
When the waffle iron is preheated, grease both top and bottom of the iron and scoop about 3/4 c of the sweet potato mixture into the iron; gently press to spread out but be careful not to make it too thin.
Close the iron and let cook for the indicated time plus 1-2 minutes after the light goes off. You want it to become slighly brown and crispy.
Gently remove from iron, and top with bacon, avocado, onion, cilantro, queso fresco, and mexican crema. Egg optional but highly recommended 🙂