Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles.

With Stone Sour in my ears, I am ready to share a recipe for these delicious waffles.

One morning last week upon my waking, I could virtually taste the waffles. Maybe I was dreaming about them or something, cannot remember, but I have issues with cravings. When I crave it, I set out to make it.

See, I had this thought of making sweet potato waffles and here they are. I made 3 times before making a video with my baby boy, Daniel.

He had an idea to add cocoa, and I am so happy that he suggested because it gave these waffles another level of flavor.

These waffles are sweet, delicious and perfect any time of day. We had them for dinner, too, with different spreads laying around the table.

Isn’t breakfast for dinner the best idea? We do that often, actually. When it comes to waffles, I think the sky’s the limit.

We can add so many amazing veggies to boost them up; Carrots, potatoes, beets, etc., or make them plain, chocolate, savory or sweet.

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We are still doing kitchen adjustments and I really cannot wait until everything is done. If you are subscribed to my blog, you already know how it looks.

I like sharing my thoughts and sometimes pictures that I don’t share here on my blog with my subscribers. Pretty soon, I will share it on my blog as well, so no worries! Now, let’s get back to the recipe.

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Sweet Potato-Cocoa Waffles 

Yield: Serves 4

Sweet Potato Cocoa Waffles

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Sweet potato cocoa waffles make a wonderful breakfast. When you add some cocoa and you have incredibly tasty waffles.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 Large Sweet Potato medium size, peeled (2 cups shredded/about 450-500g)
• 2 eggs mixed
• 1 cup 140g All-purpose flour
• 3/4 cup 150g Sugar
• 1/2 tbsp. 3.15g Cinnamon
• 1 tsp. 5.7g Salt
• 1 tsp. 5g Baking Soda
• 1 1/2 tbsp. 10.5g Cocoa Powder
• 1 1/4 Cup 310ml Milk
• 2 tbsp. Oil + more for greasing

Instructions

1. Peel and shred a sweet potato, you can use two smaller potatoes or 1 large.
2. Mix lightly 2 eggs, and set aside.
3. Combine dry ingredients together; flour, sugar, cinnamon, salt, baking soda and cocoa powder. Mix it together, then add shredded sweet potatoes.
4. Mix dry ingredients with sweet potato to coat, then add eggs, mix.
5. Pour milk, first 1 cup, then add more as needed.
6. Mix everything well to combine.
7. Preheat waffle maker. Grease a waffle iron with a bit of oil each time you ladle a waffle batter.
8. Using a ladle or a small cup, add the batter, close and wait until the light on the waffle maker tells you it's ready to take it out. Usually, a couple of minutes of wait time.
9. Serve immediately with your favorite spread/syrup.

Notes

You may add some carrots.

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Roasted Beef Grilled Cheese Sandwich always hit the spot. Always! Period.

If you love sandwiches as much as I do, then you will love this one.

This week my kids were on the Fall break, so we were creative and did some fun stuff.

Although some days were rainy and rather cold, we still spend it together.

We went to fun places, doing projects, playing board games, cleaning our backyard, taking walks, and of course, we cooked up a storm each day.

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One of the dishes that we made was grilled cheese sandwiches.

Since both of my boys could not care less about cooked onions, mushrooms, and peppers, they got plain roast beef grilled cheese sandwiches.

However, my husband, Anna and I, of course, kicked up a notch. I made this copycat of “Philly cheesesteak” into a grilled cheese sandwich.

I love when it’s a cold and rainy day to make hot soup and these types of sandwiches. It just screams comfort to me.

I know some people hate Mayo in the warm sandwiches.

Yes, I will use the word hate. I have been doing this job for 5 years, and I read each comment and reaction.

With that being said, if you mix it with a hot sauce such as Sriracha, you will not even notice mayonnaise. It gives you an amazing taste!

You may also like:

BACON EGGS AND CHEESE CROISSANT SANDWICHES

TASTY PRESSED CUBAN SANDWICH

BEEF TACO SLIDERS

MEATBALL MARINARA SUB

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If you make my Roasted Beef Grilled Cheese Sandwich please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Makes 1

Roasted Beef Grilled Cheese Sandwich

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Recipe for an easy and tasty Roasted Beef Grilled Cheese Sandwich

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 slices of Bread Toast- white, multi-grain, whole wheat, etc.
• 6 Slices of Roast Beef slow-cooked, works well
• 4 slices Provolone cheese or Mozzarella

Filling:

• 1/2 tbsp. Olive Oil
• 1 tbsp. Onion yellow or red, diced
• 1 tbsp. Bell Pepper diced, green and red, work well together. You may add more.
• 2 Mushrooms
• Pinch: Salt ground black pepper, and red chilli flakes

Spread:

• 1/2 tbsp. Mayo Olive oil regular, etc.
• 1/2 tbsp. Sriracha or any other hot sauce

Instructions

1. Add 1 tbsp. Onion, chopped, diced bell peppers (a tablespoon or more) and 2 sliced mushrooms. Add a pinch of salt, pepper, and red chili flakes. Then, saute for 4-5 minutes on medium-high heat. Transfer it to a paper towel to absorb moisture.
2. In another pan, add unsalted butter. Let it melt on low heat. Place two slices of toast (medium-low heat)
3. Mix together: 1/2 tbsp. Mayonnaise + 1/2 tbsp. Sriracha. Spread evenly on both slices.
4. Place 2 slices of cheese on each slice. Roast beef (any type/kind), 2-3 slices on each slice of the toast. Spoon in sautéed onion, pepper and mushroom.
5. Flip the other side on top, and allow to toast for 1-2 minutes on each side. REMEMBER We want to TOAST it, NOT burn it.
6. TURN the heat on LOW, and cover with the lid. Every few minutes, uncover and turn the sandwich over. Until the cheese is completely melted.

Notes

You really want to transfer the sauteed vegetables on the paper towel because it could make your sandwich a bit soggy.

You can use any cheese that you like or have. I made this sandwich with shredded cheeses and sliced too. Shredded melts a bit faster, although it’s not as easy to work with.

After toasting the bread and flipping a few times, and when it develops a nice golden colour, you can place it in the microwave for a minute, instead of placing the Lid on the pan, BUT it could make your bread soft instead of crunchy.

It is your call! Medium-low heat is the best, even low. It depends on your stove, really. Test and see what works for you the best. For more sandwiches increase the ingredients, of course.

Did you make this recipe?

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When it comes to any type of pie, you all can kinda guess that I go nuts especially when we talk about childhood favorites, such as this Phyllo Meat Pie Pastry — Bakery Style Burek.

Now, this is not your typical pie, but when you translate “pita”, the pie is the word that pops up. So we can officially call it a pie. See, some part of the country would actually call it a pita, and some burek. But I will say, call it whatever you want, it is still delicious.

Some of you are probably familiar with “Burek” or Börek, with many similar names across Europe, especially Balkan Peninsula -Southeast Europe.

Burek is a baked filled pastry made of a thin, flaky dough known as phyllo (or yufka – not Markook/Shrak, a flatbread). That is found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.

Not only did I grew up watching women make Burek with homemade dough made from scratch, but I was eating it almost every day during my high school years.

I have pretty fond memories of my school days. I had to travel quite a bit to get to my school, about 2 hours on a good day; going from the bus, then jumping into a few different trolleys, which was pretty exhausting for 13 or 14 years old. Anyhow, time runs fast if you stumble across a friend.

Getting up very early and eating breakfast was not an option because I could not eat at that hour. Even if you try to pay me to do it. Anyhow, about half of the mile from my school there was a bakery on the corner of the street.

Oh, I think I can smell it instantly just by remembering the freshly baked bread at 6 or 7 am. Sweet pastries, pies, and different types of Burek; cheese pie, meat, spinach, etc. The whole street would have a pleasant aroma of that bakery that just draws you in to get your breakfast, hot and freshly made. Nothing beats that, seriously!

Check out other phyllo dough recipes

Many women, from Balkan Peninsula, can make dough from scratch, me, well not really. To tell you honestly, I cannot make that dough even if you install a “how-to” video in my head. God knows I’ve tried, but no luck whatsoever. So, I gave up. Yup! I gave up and enjoyed a stress-free Burek made with Filo dough, which is still very tasty.

It is simple as it looks, so let’s do it!

If you make this tasty Phyllo Meat Pie Pastry —Bakery Style Burek, please tag one on Instagram @sandraseasycooking with hashtag #sandraseasycooking. Thank you all so much for all your support!

Yield: Serves 4

Phyllo Meat Pie Pastry —Bakery Style Burek

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Phyllo Meat Pie Pastry —Bakery Style Burek recipe is easy, tasty and you will ask for more.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1/2 pack Phyllo sheets, dough/ Filo (1/2 pound)
• 1 1/2 cup of water + 2 tablespoons oil + 1/4 teaspoon salt
• Filling:
• 1 tbsp. Oil + more for later
• 1/2 onion, thinly sliced or shredded, you may use 1/4 tablespoon onion powder
• 1 lb ground beef 80/20 fat
• 2 teaspoon beef bouillon powder or to taste (you can use salt to taste instead)
• 1 teaspoon ground black pepper

Instructions

1. Preheat your oven to 375F. 190C
2. Mix One and a half cup of water with 2 tablespoons of oil and 1/4 teaspoon salt. This is for later to drizzle over phyllo sheets.
3. Preheat the oil, and drop sliced or shredded onion in the pan. Saute for 5 minutes -if you slice the onion, it will take more time to cook. Also, you can use onion powder if you prefer.
4. Add ground beef and the rest of the ingredients for the filling. Mix, and try to break ground beef into small chunks. Cook until meat is no longer red (bloody), and it looks cooked completely. Drain the oil out as much as you can still leave some in so the pie is not dry. Set aside!
5. Traditionally bakery burek is round, but you can use a square pan if you do not own skillet that could go in the oven. Also, you may use a springform pan or cake pan.
6. Place 2 sheets in each side to overlap about 5 to 6 inches over the baking pan/skillet pan edge. SEE PIC. You will do this step even if you are using a square or rectangular baking pan.
7. Using a slotted spoon, spoon in sauteed seasoned ground beef and put it all over the phyllo sheets. Now, cover with another sheet, and drizzle with water-oil, just a few tablespoons all over. Continue layering until you are out of ground beef. Make sure to drizzle with water-oil each time you place a new sheet over the ground beef. This will keep it nice and moist.
8. The last step is to take those overlapping sheets and cover over the pie and place one or two sheets over that. Drizzle well with water and oil mixture just to make sure that the top of the meat pie is well soaked. Press lightly, but just lightly. It is easily breakable.
9. Bake for 30 minutes or until the pie looks golden brown.
10. Take it out and cover with a kitchen towel for 5 minutes so the pie could rest. After you may slide it out, or flip it over on the wooden board or a plate.
11. Slice it in 4 equal triangles and enjoy. If you are making it in the larger baking pan, rectangular then you may use more filling and more sheets if desired. Cut them into squares.
12. We serve burek with buttermilk, yogurt, or sour cream because it is the best with those kinds of dairy.

Notes

Did you make this recipe?

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