For waffles

• Preheat oven to 400°F (200°C).
• Prick a large sweet potato in a few places with a fork and place it on a baking sheet lined with parchment paper.
• Cook for 45 to 60 minutes, until very tender.
• Let cool for a few minutes, remove the skin, and mash the flesh into a smooth purée using a fork or a pestle.
• Let cool for about 10 minutes before continuing.
• Preheat the waffle maker.
• In a large bowl, combine the sweet potato puree, shredded cheese, flour, and flax seeds, paprika, garlic powder, and pepper.
• The mixture should be thick, but easy to spread.
• Lightly oil the waffle iron.
• Distribute the mixture into the mold without over-packing it.
• Cook for 8 to 10 minutes, or until the waffle is golden brown and crispy.
• Let stand for 1-2 minutes before removing so it retains its texture.
• Meanwhile, fry the eggs in a pan until the whites are set and the yolk is runny or firm, as you like.
• Place a waffle on each plate.
• Garnish with avocado slices or a generous spoonful of guacamole.
• Add a fried egg.
• Garnish with chives, a little freshly ground pepper, and, if needed, a few chili flakes.