Place the grated sweet potato in a sieve (make sure it’s metal and not plastic or it might start to melt) and place the sieve atop a medium sized pot of water over a high heat. Place a lid over the top of the sieve, to steam the sweet potato.
Leave the sweet potato to steam cook for 10-15 minutes – it should be completely cooked, but still holding its form.
Turn off the heat, remove the lid carefully and take the sieve off the saucepan. Allow the sweet potato to cool slightly so you can handle it without burning yourself.
Place the cooled sweet potato in a nut milk bag, muslin cloth or a thin, clean tea towel. Squeeze the majority of the liquid out of the sweet potato. This will ensure the waffles are nice and crispy. Discard any liquid you squeeze out.
Place the sweet potato, parmesan, eggs and salt in a bowl, and mix well to combine. Add your spices of choice, if you’re using them.
Heat the waffle maker as per the instructions. Once it’s ready, grease it liberally with olive oil spray or butter, and pat the sweet potato mixture evenly into the waffle machine. You may end up with extra waffles, depending on the size of your maker.
Allow the waffles to cook for a cycle or two (no peeking!) before gently opening the waffle maker. The waffles will fall apart if you open the machine too early, but they’re pretty resilient, so just close the machine and allow to cook a cycle more if you accidentally open them too soon. My waffle maker is a Breville and it took one and a bit cycles to get the perfect colour and crispiness.
Serve warm with whatever toppings you fancy!