Sweet potato waffles with Jeanne's cream

INGREDIENTS
Waffles:
- 500 g sweet potato
- 150 g wheat flour
- 200 ml water
- 2 tbsp neutral oil
- 1,5 tsp salt
- ¼ tsp ground pepper
- Neutral oil for the waffle iron

Jeanne's cream:
- 1 Jeanne
- 1 natural soya yoghurt
- 1 small clove of garlic
- Salt to taste

Topping:
- 5 green asparagus
- 10 mint leaves
- Optional: 1 additional Jeanne

RECIPE

1. Mix the yoghurt with the Jeanne in pieces and the degermed garlic clove. Adjust the amount of salt to taste. Set aside.
2. Peel the sweet potatoes, dice them and cook them in water. They should be very soft. Drain.
3. Whisk in the water to obtain a puree. Add the oil and emulsify, still whisking. Add salt and pepper and whisk.
4. Add the flour a little at a time, while whisking.
5. Oil the waffle iron and cook the waffles according to the recommendations on the device. Do not hesitate to let them cook a little more so that they are well browned. Carefully remove from the pan.
6. Thinly slice the asparagus (peel the bottom if necessary). Serve the waffles hot, drizzled with Jeanne's cream, with a few pieces of raw asparagus, diced Jeanne for extra flavour if you like, and sprinkle with chopped fresh mint.

Photo © Marie Laforêt