Crispy Sweet Potato Hash Browns in the Waffle Iron

Heat the waffle iron to its medium setting. Meanwhile, peel the uncooked sweet potatoes (or yams) and grate them on the large holes of a box grater. Squeeze the grated potatoes by the handful to release as much moisture as possible (I put it in a paper towel before I squeeze to eliminate a mess).

When the iron is hot, fill the bottom half with 1-2 teaspoons of coconut oil. Brush it over the top and bottom irons. Squeeze the potatoes again to release any excess moisture. Season the sweet potatoes as desired by mixing spices into the grated potatoes.

Place about 1 cup of potato in the iron, spread it out, and close it. Cook until the hash browns are golden brown and crisp, about eight to ten minutes. Repeat with the remaining mixture.

Variations: grate in an apple, throw an egg on top for a great breakfast, or serve as a side with lunch or dinner.