Sweet Potato‑Nut Waffles with Apple Sauce Cream

Ingredients

• 180 g starchy potatoes
• Salt
• 120 g whole wheat flour
• 50 g ground hazelnuts
• 1.5 tsp Baking Powder
• Salt
• 2 Eggs
• 30 g liquid honey
• 70 g softened butter
• 300 ml milk (3.5% fat)
• 150 g low‑fat quark
• a pinch vanilla powder
• 300 g apple sauce (no added sugar)

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for about 25 minutes. Drain, let steam off, peel, and mash with a fork. Allow to cool.

2. 2.

   Mix flour with hazelnuts, baking powder, and a pinch of salt; whisk together eggs, honey, 60 g butter, and 250 ml milk until smooth. Fold in the mashed potatoes.

3. 3.

   Preheat waffle iron, brush with remaining butter, and pour about 2 tbsp of batter into each section. Cook waffles until golden brown.

4. 4.

   Meanwhile, beat quark with remaining milk using a hand mixer until creamy; stir in vanilla and fold in apple sauce.

5. 5.

   Serve the potato‑nut waffles on plates topped with the apple sauce quark mixture.