1 Preheat the oven to 180C/160C fan/gas 4. If using a waffle
iron, set to heat while you prepare the batter.
2 Add the sweet potato, flour and baking powder to the bowl
of a food processor and blend until smooth. Pour in the eggs, Alpro Almond Unsweetened drink and oil,
season with salt and pepper and blend again until you have a silky batter. Stir in the chopped basil and
pecorino before transferring to a jug.
3 Place the cherry tomatoes on a baking tray and drizzle over
the oil. Roast in the oven for 12 mins.
4 While the tomatoes are cooking, make the waffles. Pour ½ of
the mixture between the waffle plates, seal the lid and cook for 10 mins or until crisp and golden. If
using the hob, heat a griddle pan over a medium heat and brush with olive oil, ensuring its well-coated.
Pour 2 circles of batter into the pan and reduce the heat to low. Cook the waffles until small bubbles
form on the batter’s surface, around 4 mins. Carefully flip and cook the other side until they puff up
and turn golden. Transfer to a cooling rack while you cook the remaining batter.
5 Serve 2 waffles per portion. Top with the roasted tomatoes,
a spoonful of mashed avocado and a generous dollop of Alpro Plain Unsweetened Big Pot.