Peel and cut the sweet potato into cubes.

Place the potato into a steaming basket, over a saucepan of water on a medium high heat, on the stove top. Cover and cook until you can easily pierce the potato with a knife. (approximately 25 mins.)

While the potato is steaming, add the rolled oats to a bowl and mix them with together with the tinned coconut milk. Leave to soak.

Turn on your waffle machine.

Once the potato is soft, blitz until smooth in a food processor (make sure you can use hot ingredients in your processor, you might have to wait for the potato to cool.)

Remove the potato from the processor bowl and measure out 3/4 of a cup to put back in. Place the rest of the puree sweet potato in an airtight container and store in the fridge to use up in another dish.

Add the rest of the ingredients into the food processor and blitz until smooth. You may need to scrape the sides of the bowl a couple of times.

Once the waffle machine has heated up, give it a light spray with olive oil. Then spoon ⅓ cups of the mixture into each section and close the machine.

Wait for the light to turn green again and then check your waffles. They should lift out of the waffle machine easily. If they don't, close the lid and cook for a minute or so more.