• Preheat the oven to the “warm” setting or it’s lowest temperature. Spray a baking sheet with cooking spray and reserve. Heat the waffle iron according to manufacturer’s instructions.

For the Sweet Potato Waffles:

• Peel the sweet potato, cut it into chunks and add it to a microwave dish and cover with plastic wrap. Microwave on high until soft and tender. Mash the potatoes with a fork or masher and allow to cool completely.
• In a separate dish, whisk the egg lightly, add the milk and stir in the cooled mashed sweet potatoes.
• In another dish, whisk together the flour, salt and baking powder, slowly add the flour mixture to the wet potato mixture, stirring to make a smooth batter.
• Spray upper and lower plates of the waffle iron with non-stick spray. Spoon the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations.

  Close the upper iron top and cook until the waffle is golden on both sides. Remove the waffle from the iron and place it on the prepared baking sheet. Transfer the baking sheet to the preheated oven to stay warm while cooking the second waffle.

For the Poached Eggs:

• Fill a medium saucepan with 2 to 3 inches of water and bring it to a boil. Reduce the heat to maintain a gentle simmer. Crack the eggs into individual small dishes and, one at a time, carefully, tip the egg into the water. Allow the eggs to simmer and cook for 3-4 minutes, depending on your personal preference.

To assemble:

• While the eggs are cooking, remove the waffles from the oven and/or hot iron and cut each one in half. Stack them together, diagonally. Add two slices of smoked salmon to the top of each waffle.

  Remove the eggs from the simmering water with a slotted spoon, blotting the bottom of the spoon to remove excess water, and place one egg on top of the salmon. Add a dab of capers and the radish microgreens garnishment. Serve immediately and enjoy!