Cook your sweet potatoes – I microwave them on high for 5-10 minutes in their skins then leave to stand for 10 minutes before peeling. Steaming or roast would be better than boiling as they tend to go too waterlogged.

Preheat your waffle iron as directed by the manufacturer’s instructions.

Optional – separate your egg and whisk the white until soft peaks are achieved. Put to one side whilst you stir everything else together in a big bowl – just remember to hold back a little of the flour or add a bit more if needed to give a soft, not sloppy batter.

If you whisked your egg white, fold it into the batter. Season as liked (I go heavy on pepper, light on the salt).

Dollop out 1/4 – 1/3 of a cup of batter onto each square on your waffle maker. Cook until crisp on the outside and softly set – you will be able to lift them off with a spatula gently when fully cooked. They are a little more delicate than made with white potato though.

I like to rest my waffles on a baking rack just for a minute whilst I plate up the dinner – it lets the steam evaporate and the waffles become a little more crisp and firm. If you are making a large batch or can only make two at a time, it is work having a baking tray in a low oven to transfer them to to keep warm.