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Sweet Potato and Pecan Waffles

['1 medium sweet potato, baked until tender, skin removed, and mashed (about 3/4 cup)', '1 cup rolled oats', '1 cup unsweetened almond, coconut, or cashew milk', '2 eggs or egg replacer equivalent', '3 tablespoons unsweetened almond butter', '1 tablespoon flax meal', '2 teaspoons baking powder', '1 teaspoon pure vanilla extract', '1 teaspoon ground cinnamon', 'Zest of 1 medium clementine', 'Pinch of ground cardamom', 'Pinch of ground nutmeg', '½ cup chopped pecans, plus more for topping', 'Olive oil cooking spray', 'Maple syrup', 'for serving (optional)']

Combine all of the ingredients except the pecans in a blender or food processor and blend until relatively smooth (there may still be some lumps; that’s okay). Fold in the pecans.
Preheat a waffle iron to medium heat and grease with cooking spray. Pour about ¾ cup of the batter into the center of the waffle iron. Press closed and cook until the waffle is golden brown and the edges are slightly crisp, 3 to 4 minutes. Flip and repeat on the other side. Serve warm topped with pecans and a drizzle of maple syrup, if desired.

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License: CC BY-SA 3.0

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