This is a sponsored post written by me on behalf of Vitamix. The opinions and text are all mine. The Vitamix Explorian E310 machine mentioned in this post was sent to me as a gift, thank you so much!
As a food blogger, this time of year can easily become the most stressful, but it can also be the most scrumptious. I mean we’re talking food, food, and more food! And then we’re stuck eating leftovers for weeks, which for me is kinda great (because I don’t have to cook), but after a couple days, I start craving something other than the same five things… that is unless I’m creative enough to reinvent them and use them in a different way! So I busted out my Vitamix Explorian E310 blender and I challenged myself to do just that. Ta-da! Sweet Potato, Brussels, and Cranberry Waffle Sandwiches, all made with Thanksgiving leftovers!
Generally, we all seem to eat the same dishes at Thanksgiving, at least it seems that way to me. It’s tradition, right?! I love Thanksgiving, and now that I don’t focus on the turkey, I have more time and effort to put into all the sides.
Now I know I’m talking about Thanksgiving, but if you’re reading this in the middle of summer, don’t skip out on this recipe just yet- you can easily enjoy these Sweet Potato, Brussels, and Cranberry Waffle Sandwiches all year round!
The waffles are savory and made from sweet potatoes (leftover sweets or not). Then I combined cranberry sauce with vegan cream cheese and slathered that on and topped with shredded roasted brussels sprouts! So much yum. And then if you have leftovers from your leftovers, haha, these sweet potato waffles also make a great breakfast with butter and maple syrup (I tried that too)!
This recipe sure was a lot easier to make with the help of my Vitamix Explorian E310 Blender. Blending up my waffle batter in a jiffy to cut back on my time in the kitchen and create a really smooth textured batter from my sweet potatoes. The blender is quiet and efficient- my kinda blender!
Starting today (November 16, 2018), the Vitamix Explorian E310 Blender is on sale until 12/31/18! It would make a fantastic gift for Christmas, or heck, just for fun! So go ahead and head on over to Vitamix, shop and try this recipe out, pop a comment below and don’t forget to tag me on Instagram or Facebook with your versions of these Sweet Potato, Brussels, and Cranberry Waffle Sandwiches!
Sweet Potato Waffles
- 1 lg sweet potato, pre-baked or microwaved
- 1.5 cups unsweetened almond milk, (for blending with sweets)
- 1/4 tsp salt
- 2 cups gluten-free flour
- 2 tbsp arrowroot powder/starch
- 1 tbsp baking powder
- 2 cups unsweetened almond milk, (additional)
Cranberry Cream Cheese Spread
- 1/2 cup vegan cream cheese
- 4 tbsp cranberry sauce/relish, (leftover/fresh)
- 1 cup shredded brussels sprouts, (leftover, roasted with olive oil, salt + pepper)
- **NOTE: this recipe was created with using up Thanksgiving leftovers in mind, but you can also make this with "fresh" ingredients, it will just take a bit longer
- Combine your pre-baked sweet potato with 1.5 cups almond milk in your blender and blend until smooth
- Heat your waffle iron
- In a large bowl, combine your blended sweet potato, salt, flour, arrowroot, baking powder, and additional 2 cups of almond milk and stir to make your waffle batter
- Spray your waffle iron with non-stick spray and cook your waffles
- **NOTE: these may take a bit longer to make because of the sweet potato in the batter. Cook until the outsides of the waffles are golden
- In your blender (or small bowl) stir together your cream cheese and cranberry sauce, set aside
- Shred and warm your brussels sprouts
- Assemble your sandwiches by spreading some cranberry cream cheese spread on each side of your waffle, then top with brussles and enjoy!
** Best served the same day
** Sweet potato waffles also make a delicious breakfast with butter and maple syrup!
** Blender used: Vitamix Explorian E310