Switch up your normal breakfast routine with these sweet potato waffles made with an herby Paleo seasoning for a sweet and savory breakfast full of antioxidants and fiber!
Combine grated sweet potato and sea salt in a small bowl. Stir well. Allow mixture to sit at room temperature for 10 minutes. Use a clean kitchen towel to wring out moisture from sweet potatoes over the sink. Return to bowl and stir in the egg and Paleo Powder seasoning until thoroughly mixed.
Heat an 8-inch waffle maker and grease with cooking spray. Once the waffle iron is very hot, scoop half of the sweet potato mixture into iron and close the lid. Cook for 6-7 minutes. Open the lid and gently remove waffle with a spatula. Set aside and repeat with the remaining sweet potato.
Slice sweet potato waffles into quarters and place 2 in large compartments of 4 teal MPOF containers. Add berries to a small cup and place them in compartments with sweet potato waffles.
Scramble eggs and egg-whites in a medium skillet until cooked through, 5-6 minutes. Season with salt and pepper. Divide between small compartments of containers.