Pumpkin Spice Sweet Potato Noodle Waffles (Gluten-Free)

pumpkin spice sweet potato noodle waffles

What I like about pumpkin spice is that it’s comforting. It makes you feel like you’re being hugged by your grandmother in a log cabin by a fire, wrapped up in a big fluffy blanket as she tells you a captivating story.

Why’d I go for something like that today? Well, Lu left on a business trip this morning and won’t be home until late Saturday night. So, I needed a little comfort. It’s going to be lonely this week in the apartment and what better way to cope than to cook warm and lovable waffles? 

pumpkin spice sweet potato noodle waffles

I’ll be honest… I wrote this post today. I made it, took pictures of it, and wrote this post. Then published it. Today. Like, now. It’s 12:50pm. I actually had another post planned, but I wanted to cook from the heart and cook what I was feeling. What good is a blog if you can’t vent? It’s like free therapy to thousands of listeners. OK, well, it’s not free – food’s expensive! 

You’ll notice the pictures have a “mood” to them. I decided to experiment and get a little artistic. Thoughts?

pumpkin spice sweet potato noodle waffles

Instead of moping around,, I’m going to tell you quickly about my Saturday. After brunching in Jersey City and discovering my new love for Stumptown coffee’s cold brew, we went into NYC for a Food Network New York Wine & Food Festival event. 

The event was “Pitch Me: How to Turn Your Love For Food Into a Successful Culinary Business.” The panelists were Rachael Ray, Tyler Florence, Bob Tuschman (the GM/SVP of the Food Network), Luke Ostrom (brilliant restauranteur), and Ben Kaufman (the CEO of Quirky). It was really neat, just to see all of these celebrated food stars and business owners show their entrepreneurial spirit and relentless passion shine while they answered the moderator’s questions. It’s great to have dreams and even better to read and listen to those that have made their dreams a reality. Very inspirational and motivating.

pumpkin spice sweet potato noodle waffles

After that, we headed to Mood Fabrics, a fabric store in the fashion district. I picked up some great stuff for my photography… more to come on that soon! Do you smell a tutorial? I do! 

pumpkin spice sweet potato noodle waffles

The rest of the day was spent shopping in SoHo and eating, but I won’t bore you with those details. Although, I’m pretty proud of the Steve Madden booties I got: these in cognac

pumpkin spice sweet potato noodle waffles

Thanks for listening to me vent. Now, for the recipe. Let’s go over the highlights:

  • 3 ingredients
  • gluten-free
  • paleo
  • made with sweet potatoes
  • pumpkin spiced
  • served with a generous drizzling of maple syrup

These waffles really hit the spot. There’s quite a synergy between the pumpkin spice and the sweet potatoes… it actually reminds me of Thanksgiving. They are simple to make – just cook the noodles, season with pumpkin spice, mix in an egg, pack into a waffle iron and voila: 3 ingredient waffles that won’t bloat you but sure look and taste like they will.

sweet potato noodle waffles

Now only if Lu was here to taste them with me! Ha, I’m such a girl sometimes…. 

Pumpkin Spice Sweet Potato Noodle Waffles (Gluten-Free)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1

Pumpkin Spice Sweet Potato Noodle Waffles (Gluten-Free)

Ingredients

  • 1 medium sweet potato, peeled, Blade C
  • 1 tsp pumpkin spice
  • 1 medium egg, beaten
  • cooking spray
  • 1 tbsp maple syrup or more, to preference

Instructions

  1. Heat up the waffle iron.
  2. Place a large skillet over medium heat and coat with cooking spray.
  3. Add the sweet potato noodles to the skillet and cook, turning frequently, for about 10 minutes or until noodles have completely softened.
  4. Add the noodles into a bowl and add in the pumpkin spice. Mix to combine thoroughly.
  5. Add in the full egg and toss to combine.
  6. Spray the waffle iron with cooking spray and pack in the noodles. You may have to play around with the noodles to get them to fit in all of the grooves.
  7. Cook the waffle according to the iron's settings.
  8. Serve with maple syrup.
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pumpkin spice sweet potato noodle waffles

pumpkin spice sweet potato noodle waffles

Comments

  1. What a fun, fun recipe!

  2. Joanne :

    Your weekend sounds awesome!! I didn’t go to NYCWFF this year, though I have gone in the past. That session you went to sounds pretty interesting. Also what is this Mood Fabrics place of which you speak?! I feel like i need to go there.

    The.Boy left me alone for the weekend also and I definitely had some severe moments of loneliness. I could have used these waffles for sure!

  3. These are amazing!! So very cool–I now officially need a waffle maker. And your weekend sounds like it was wonderful! I would have loved to go to that Food Network event :)

  4. Jackie :

    Conveniently, I have three sweet potatoes left after making your ham and cheese ‘sandwich’ last night – DELICIOUS! Wish I bought more ham to make another. Also made the butternut squash soup with swiss chard. I am thrilled with my spiralizer!

  5. Joanna :

    Just a quickie, how did the pumpkin get to be noodles? I missed that step, and what is in pumpkin spice…don’t have that here in Australia…

  6. where can you buy a spiralizer?

  7. Suzanne :

    Delicious! This was my first attempt at spiralizing. I was apparently in such a hurry, I didn’t read your recipe correctly and stuck all my egg & spiced sweet potato in my waffle iron raw (skipped the saute part) and it was still delicious! I had to press down a bit to push the mixture into place and *maybe* I over cooked it a bit… ;-) but I’ll still totally make it again! Thank you!

  8. 1 – I just discovered your site and am in love
    2 – Any way to replace the egg in this recipe? Do you think an egg replacement would work as a binder?
    3 – You are are genius.

  9. Julie :

    I love these- have you ever had any luck with making a bunch and freezing for later?

  10. This looks great! I might veganize this recipe by using mashed banana instead of egg. I’ll have to try this sometime soon (but first, I must get my spiralizer).

  11. Melissa :

    Love the recipe but they didn’t get crispy – should they have?

Trackbacks

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