Fried Sweet Potato, Rye Waffle, Onion Jam & Boysenberry Syrup

Tonight's dinner was inspired by my brother, whose apparent claim to fame is creating chicken and waffles. Despite his lack of a grasp on reality, it got me thinking about how that sweet and salty taste is one of the most delicious combinations. Eat this for breakfast, brunch or dinner.


Tender, seasoned pan-fried sweet potato filets over a crisp dark rye waffle served with sweet onion jam and a drizzle of boysenberry syrup.

Fried Sweet Potato
2 medium sized sweet potatoes, peeled, cut into 1/2" slices
1 cup all purpose flour
1 tbl creole seasoning
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
canola oil, for frying

Place the sweet potato slices in a pot of cold, salted water and bring to a boil. Boil for 7-10 minutes until 2/3rds of the way cooked. Drain and pat dry.
Combine the flour, seasoning, garlic powder, salt and pepper. Coat the slices in the flour and let sit while the oil heats up.
Pour 1/4" worth of oil in a large saute pan and heat to 350.
Dredge the sweet potato in the flour mixture once more then fry until golden brown and cooked through.
Drain on a paper towel and sprinkle with salt.

Rye Waffle
makes 2 large waffles
1 1/2 cups all-purpose flour
1/2 cup dark rye flour
2 tbl turbinado sugar
1 tbl baking powder
1 tsp salt
2 tbl canola oil
1 1/2-2 cups plain almond milk
boysenberry syrup

Combine the flours, sugar, baking powder and salt. Add the oil and almond milk and whisk to combine. The batter should be thick but pourable. Add more almond milk if necessary.
Preheat a waffle iron and cook until golden brown. Makes two large waffles, more or less depending on the size and shape of your machine.

Onion Jam
3 tbl vegan butter
1 medium sized red onion, small dice
1 medium sized yellow onion, small dice
1/2 tsp salt
1/4 tsp pepper
3 tbl turbinado sugar
1/4 cup red wine vinegar
1/2 cup red wine

Melt the butter in a medium sized pot. Add the onions, salt and pepper. Saute for 5 minutes to allow the onions to start to soften. Add the sugar and toss to combine. Add the vinegar and wine and raise the heat to high. Cook for 25-30 minutes, stirring occasionally until all of the liquid has been absorbed and the jam is thick.