Description
Crispy, no-batter Japanese sweet potato waffles pressed in a waffle iron and topped with vanilla ice cream and black sugar syrup. An easy, naturally gluten-free dessert.
Ingredients
Scale
- 1 Japanese sweet potato (about 8 oz), or an orange sweet potato
- 4 scoops vanilla ice cream
- Black sugar syrup (kuromitsu), to taste
Equipment
- Waffle iron
- Microwave
Instructions
- Cook the sweet potato. Wash and dry it, poke it several times with a fork, set it on a paper towel on a microwave-safe plate, and microwave 3 minutes. Flip and microwave 2 to 3 minutes more, until the center is fork-tender.
- Slice it. Cut the sweet potato into half-inch-thick rounds.
- Waffle the rounds. Preheat the waffle iron and press one round at a time for 8 to 10 minutes, until golden and crisp. Repeat with the rest.
- Top and serve. Plate the warm rounds, add a scoop of vanilla ice cream to each, and drizzle with black sugar syrup. Eat right away.
Notes
- Cook the sweet potato until a fork slides through with no resistance, or it will not press into a proper waffle.
- Half-inch rounds are the sweet spot: thin ones crumble, thick ones will not crisp.
- A well-preheated waffle iron is what gives you crunchy edges instead of a soft, pale waffle.
- No black sugar syrup? Maple syrup, honey, or a store-bought kuromitsu all work.
- Re-crisp leftover rounds in the waffle iron, toaster, or air fryer before adding fresh ice cream.
- Prep Time: 5
- Cook Time: 15
- Category: Dessert
- Method: Waffle Iron
- Cuisine: Japanese
Nutrition
- Serving Size: 2 waffle rounds with ice cream
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg