Peel the sweet potatoes and cut into cubes of +/- 2cm. Grate the carrot and cut it into thin slices. Cook both in lightly salted water. During the last 5 minutes of the cooking time, I add the chopped sweet pepper. Drain and cool.

Beat the eggs and cut the shallot into fine pieces. Puree the cooked vegetables in a cutter or with the hand blender. Put the puree, eggs, flour, cayenne pepper, shallot and baking powder in a bowl and mix well. If necessary add a little milk, but the dough may not be too thin. Put aside.

Then bake the waffles. Allow the waffle iron to become sufficiently hot. Brush both baking trays with a little oil. Put one spoon of the dough on the plate and bake +/- 3 to 5 min. To see if they are sufficiently fried, carefully open the waffle iron. When they are baked, they get a bit crusty and you can easily remove them with the fork.

Place the waffles on a serving dish, together with the guacamole.

For the guacamole we get the flesh from the avocado and cut it into pieces. Wash the tomato, cut it in 4 parts and remove the seeds. Now cut it into small pieces. Roast the pine nuts in a pan. (I do not add any oil, because of the heat there are already oils released) Finely chop the fresh coriander. Put the avocado cubes, lemon juice, salt and coriander in the cutter and mix until you get almost a homogenous mass. Mix the tomato cubes under it. Put the guacamole in a bowl and sprinkle some extra coriander and the pine nuts.