In a medium mixing bowl, combine sweet potatoes, salt, ginger, coriander, cardamom, coconut oil, cane sugar, vanilla and baking powder. Mix or blend well.

Mix in flour and enough almond milk to make a thick batter. Add toasted pecans.

Fill hot waffle iron with batter and cook for about 10 minutes.

For topping heat dried cranberries and maple syrup over low heat until flavors combine. Serve over waffles. Add a little non-dairy whipped topping if you like.

* You can substitute spelt flour with other types of whole grain or gluten-free flour if you like, or try combining oat and coconut flour.