1 jalapeño, deseeded chopped finely (leave seeds in for a spicy option)
½ lime, juiced (around 1 tablespoon juice)
1 teaspoon cold-pressed olive oil
Sea salt to taste
DIRECTIONS:
If cooking yams: use two large yams, peel them and chop them finely (should be around 4 cups). Meanwhile set up a double boiler over high heat, then add the yams in once the water is boiling for around 10-12 minutes, until completely softened. Place the yams in a bowl, mash them up and set aside to cool.
Bacon: set up a large skillet on medium high heat and cook until golden brown, flipping halfway through then set the bacon aside to cool, wrapped in paper towel to absorb the excess grease. Pour the grease out into a container, wipe the skillet with a paper towel then add in 2 tablespoons back into the skillet. If not using bacon set up the skillet now with 2 tablespoons of olive or other vegetable oil. Add in the onions and sautée until softened and starting to turn golden brown, 7-10 minutes, then set aside. Meanwhile, chop up the bacon into small bits.
Waffles: turn the waffle maker on to heat up. Whisk the eggs in a large bowl then add in the cooled yams, onions, bacon, chili powder and thyme and stir until fully combined. Cook according to waffle directions, using a heaping ⅓ cup of the batter for each. Set the oven to warm (around 220°) and place the waffles in there as they cook until they are all done. Meanwhile, chop the salsa ingredients and add them all into a medium sized bowl.
Recipe by Love from the Land at https://www.lovefromtheland.com/bacon-yam-waffles-corn-salsa/