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Lunch & Dinner

Sweet Potato + Brussels + Cranberry Waffle Sandwiches

by Gina Fontana November 17, 2018
written by Gina Fontana November 17, 2018
Jump to Recipe

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! 

Cranberry and Brussels sweet potato waffle sandwiches

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!

Cranberry and Brussels sweet potato waffle sandwiches

Cranberry and Brussels sweet potato waffle sandwiches

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.

Cranberry and Brussels sweet potato waffle sandwiches

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!

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Cranberry and Brussels sweet potato waffle sandwiches

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)!

Cranberry and Brussels sweet potato waffle sandwiches

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!

Cranberry and Brussels sweet potato waffle sandwiches

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!

healthy blessings

 

 

Cranberry and Brussels sweet potato waffle sandwiches

Continue to Content
Cranberry and Brussels sweet potato waffle sandwiches

Cranberry + Brussels + Sweet Potato Waffle Sandwiches

Yield: 2 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

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)

Brussels sprouts

  • 1 cup shredded brussels sprouts, (leftover, roasted with olive oil, salt + pepper)

Instructions

  1. **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
  2. Combine your pre-baked sweet potato with 1.5 cups almond milk in your blender and blend until smooth
  3. Heat your waffle iron
  4. 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
  5. Spray your waffle iron with non-stick spray and cook your waffles
  6. **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
  7. In your blender (or small bowl) stir together your cream cheese and cranberry sauce, set aside
  8. Shred and warm your brussels sprouts
  9. Assemble your sandwiches by spreading some cranberry cream cheese spread on each side of your waffle, then top with brussles and enjoy!

Notes

** Best served the same day

** Sweet potato waffles also make a delicious breakfast with butter and maple syrup!

** Blender used: Vitamix Explorian E310

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Main Course

 

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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This is me today... frozen like a popsicle 🥶 we This is me today... frozen like a popsicle 🥶 we got a couple inches of snow overnight and it was in the 60’s yesterday 🤔 Mother Nature- girl, you gotta get it togetha!
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If you’re lucky enough to still have warm temperatures, these STRAWBERRY CREAM PIE POPSICLES are perfect for celebrating berry season! 🍓 Looks like we will be back up in the high 70’s next week so I see these in my very near future ☀️
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They have a creamy strawberry filling made with real strawberries, topped with a three-nut, gluten-free cinnamon “crust” for the perfect pie-inspired treat.
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You’ll start by combining Gluten Free Organic Old Fashioned Rolled Oats @bobsredmill Bob’s with fresh blueberries, cinnamon, cardamom, chia seeds, plant milk, maple syrup, banana, vanilla, and nut/seed butter then baking it in the oven for about 30 minutes. Cool the baked oatmeal and then slice into sticks and cook in a skillet with some vegan butter until the outsides are golden and crispy! 😋 and of course dunk in maple syrup!
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Recipe is now on the blog! Clickable link in bio @healthylittlevittles SWIPE for some sizzling cooking action! 👉🏻
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