Sweet Potato Waffles are not only delicious but also packed with vitamins, fiber, and natural sweetness. They’re easy to make, great for meal prep, and can be customized to be sweet or savory. Whether you’re looking for a nourishing start to your day or a fun way to use leftover sweet potatoes, these waffles are a comforting and satisfying choice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mashed cooked sweet potato all-purpose flour (or whole wheat flour) baking powder milk (dairy or non-dairy) egg butter or oil (melted) cinnamon (optional) vanilla extract (for sweet version) salt
Optional toppings: maple syrup nut butter yogurt fresh fruit fried egg (for savory version) avocado slices
Directions
Preheat your waffle iron and lightly grease it if needed.
In a large bowl, mix the mashed sweet potato, egg, milk, melted butter or oil, and vanilla (if using).
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but pourable; add a splash more milk if needed.
Pour batter into the preheated waffle iron, using enough to cover the base evenly.
Cook according to your waffle iron’s instructions, usually about 4–6 minutes, until golden brown and crisp.
Carefully remove and repeat with the remaining batter.
Serve warm with your favorite toppings.
Servings and timing
This recipe makes 3–4 waffles (about 2 servings). Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Savory Waffles: Skip the cinnamon and vanilla, and add herbs, cheese, or spices like paprika.
Gluten-Free: Use a gluten-free flour blend instead of regular flour.
Dairy-Free: Use plant-based milk and oil instead of butter.
Spiced Up: Add nutmeg, ginger, or pumpkin spice for a cozy flavor.
Protein Boost: Add a scoop of protein powder or use Greek yogurt in the batter.
Storage/Reheating
Refrigeration: Store leftover waffles in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooled waffles in a single layer, then transfer to a freezer bag.
Reheating: Toast in a toaster or toaster oven until warmed and crispy.
FAQs
Can I use canned sweet potato puree?
Yes, just make sure it’s plain and not sweetened or spiced.
How do I cook sweet potatoes for this recipe?
Roast, steam, or microwave them until soft, then mash until smooth.
Can I make these waffles ahead of time?
Yes, they store well in the fridge or freezer and can be reheated easily.
Are sweet potato waffles healthy?
Yes, they’re rich in fiber, vitamins, and complex carbs, especially when made with whole ingredients.
What kind of milk should I use?
Any milk works—dairy or plant-based like almond, oat, or soy.
Can I make these without eggs?
Yes, substitute with a flax egg (1 tablespoon ground flax + 3 tablespoons water) for a vegan option.
How do I get crispier waffles?
Make sure your waffle iron is fully heated and cook a little longer until golden and crisp.
Can I make these into pancakes instead?
Yes, this batter works well for pancakes too—just cook on a greased skillet over medium heat.
What toppings go best with sweet potato waffles?
For sweet: maple syrup, nut butter, or fruit. For savory: eggs, avocado, or cheese.
Are these waffles kid-friendly?
Yes, kids love their natural sweetness and soft texture. Great for a healthy breakfast or snack.
Conclusion
Sweet Potato Waffles are a cozy, nourishing, and versatile option for any meal. With their naturally sweet flavor and tender texture, they’re a creative way to enjoy more veggies in your breakfast. Whether you top them sweet or savory, these waffles are sure to become a favorite in your kitchen.
Sweet Potato Waffles are warm, nourishing waffles made with mashed sweet potato and wholesome ingredients. Naturally sweet and packed with nutrients, they’re perfect for a cozy breakfast, brunch, or savory meal depending on your toppings.
Ingredients
1 cup mashed cooked sweet potato
3/4 cup all-purpose or whole wheat flour
1 1/2 tsp baking powder
1/2 cup milk (dairy or non-dairy)
1 large egg
2 tbsp melted butter or oil
1/2 tsp cinnamon (optional)
1/2 tsp vanilla extract (optional, for sweet version)
1/4 tsp salt
Optional toppings:
Maple syrup
Nut butter
Yogurt
Fresh fruit
Fried egg (for savory)
Avocado slices
Instructions
Preheat your waffle iron and lightly grease it if needed.
In a large bowl, mix the mashed sweet potato, egg, milk, melted butter or oil, and vanilla extract (if using).
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined. The batter should be thick but pourable—add a splash more milk if needed.
Pour the batter into the preheated waffle iron, spreading evenly to cover the base.
Cook for 4–6 minutes, or until golden brown and crisp.
Carefully remove and repeat with remaining batter.
Serve warm with your favorite sweet or savory toppings.
Notes
Use canned sweet potato puree for convenience—just ensure it’s unsweetened.Skip vanilla and cinnamon for a savory version and add herbs or spices.Make them gluten-free with a GF flour blend and dairy-free with plant milk and oil.The batter can also be used to make pancakes on a skillet.For crispier waffles, ensure your waffle iron is fully preheated and cook until golden.
