In a medium bowl, mash half of a baked sweet potato and a small, ripe banana together with a fork.
In a small bowl, beat an egg with a fork. Then, add it to the sweet potato and banana mixture. Blend well with a spoon.
Melt the coconut oil in the microwave and add this to the sweet potato, banana, egg mixture. Blend well with a spoon.
Add the oat flour and cinnamon to the sweet potato, banana, egg, coconut mixture. Blend with a spoon until well combined. The consistency will be a cake-like batter.
Heat a waffle iron according to your brand’s instructions. I used a Dash mini waffle iron.
When the waffle iron is heated, spray coconut oil to grease the metal plates.
Scoop about a tablespoon of batter three to four different times, placing separately on the metal plates of the waffle iron. Repeat this process until you run out of batter.
Cook until golden brown. (The light on my waffle maker turns on when the lid is closed and turns off when the waffles are ready.)
Remove the waffles from the heat and allow to cool thoroughly.
Store in a zip-lock baggie in the refrigerator for up to a week. You can also freeze for up to two to three weeks.