Why You’ll Love This Recipe

Naturally sweet and flavorful: Sweet potatoes add richness and depth.
Perfectly textured: Crispy edges with soft, tender centers.
Nutritious: Packed with vitamins, fiber, and antioxidants.
Great for meal prep: Freeze and reheat beautifully.
Versatile: Delicious with sweet or savory toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or whole wheat flour for a healthier option)
Baking powder
Ground cinnamon
Ground nutmeg (optional)
Salt
Brown sugar or maple syrup
Cooked and mashed sweet potatoes
Eggs
Milk (dairy or non-dairy)
Melted butter or coconut oil
Vanilla extract

Directions

Prepare the sweet potatoes: Peel and boil or roast sweet potatoes until soft. Mash well and let cool.
Preheat the waffle iron: Lightly grease it with oil or non-stick spray.
Mix dry ingredients: In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
Mix wet ingredients: In another bowl, whisk together mashed sweet potatoes, eggs, milk, melted butter, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients and stir just until blended. Do not overmix.
Cook the waffles: Pour batter into the preheated waffle iron (amount depends on waffle maker size). Cook for 3–5 minutes, or until golden brown and crisp.
Serve: Top with butter, maple syrup, nuts, or fruit. Enjoy warm.

Servings and timing

Servings: 4–6 waffles
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Savory Sweet Potato Waffles: Omit the sugar and vanilla, and add chopped herbs, cheese, or spices. Serve with fried eggs or avocado.
Gluten-Free Version: Use a gluten-free all-purpose flour blend.
Vegan Version: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use plant-based milk and oil.
Spiced Sweet Potato Waffles: Add ginger, cardamom, or allspice for extra warmth.
Chocolate Sweet Potato Waffles: Stir in cocoa powder and chocolate chips for a decadent treat.
Sweet Potato Protein Waffles: Add a scoop of vanilla or unflavored protein powder for extra nutrition.

Storage/Reheating

Refrigerator: Store cooled waffles in an airtight container for up to 4 days.
Freezer: Freeze waffles in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat:
- Toaster: Toast until crisp and warm.
- Oven: Bake at 350°F (175°C) for 5–7 minutes.
- Microwave: Heat for 20–30 seconds for a softer texture.

FAQs

Can I use canned sweet potatoes or puree?

Yes, canned sweet potato puree works perfectly—just make sure it’s unsweetened.

How can I make the waffles extra crispy?

Cook them a little longer in the waffle iron and avoid stacking them right after cooking.

Do I need to peel the sweet potatoes?

Yes, peeling gives a smoother texture, but if you prefer extra fiber, you can leave the skin on and blend well.

Can I make the batter ahead of time?

You can prepare it a few hours ahead and refrigerate, but for best results, cook fresh to maintain crispness.

What toppings go well with sweet potato waffles?

Maple syrup, pecans, whipped cream, yogurt, fresh berries, or nut butter all taste amazing.

Can I make these waffles without eggs?

Yes. Use flax or chia eggs for a vegan-friendly substitute.

Are these waffles sweet or savory?

They’re mildly sweet by default but can easily be adapted for savory meals.

Can I use leftover mashed sweet potatoes?

Definitely! Just make sure they’re not overly seasoned or buttery before using.

What’s the best milk to use?

Any milk works—dairy, almond, oat, soy, or coconut milk all blend beautifully with the flavors.

Can I make these into pancakes instead?

Yes, simply cook the batter on a greased griddle or skillet over medium heat for about 2–3 minutes per side.

Conclusion

Sweet Potato Waffles are a wholesome, flavorful twist on a breakfast classic. Their natural sweetness, vibrant color, and soft-yet-crispy texture make them irresistible for any occasion. Whether served with maple syrup for a cozy breakfast or paired with savory toppings for brunch, these waffles are sure to become a family favorite.

Sweet Potato Waffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Potato Waffles are golden, crispy on the outside and fluffy on the inside, infused with the natural sweetness and rich flavor of mashed sweet potatoes. These warmly spiced waffles are perfect for breakfast, brunch, or even dessert — cozy, colorful, and irresistibly delicious.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 waffles
Category: Breakfast, Brunch
Method: Waffle Iron
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the sweet potatoes: Peel and boil or roast sweet potatoes until tender. Mash well and let cool slightly.
Preheat the waffle iron: Lightly grease it with oil or non-stick spray.
Mix dry ingredients: In a large bowl, combine flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
Mix wet ingredients: In another bowl, whisk together mashed sweet potatoes, eggs, milk, melted butter, and vanilla until smooth.
Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Cook the waffles: Pour batter into the preheated waffle iron (amount depends on waffle maker size). Cook for 3–5 minutes or until golden brown and crisp.
Serve: Enjoy warm with butter, maple syrup, fruit, or your favorite toppings.

Notes

Use leftover mashed sweet potatoes for convenience—just make sure they’re not overly seasoned.
For extra crispiness, cook waffles slightly longer and don’t stack immediately after cooking.
To make vegan, substitute flax eggs and plant-based milk and oil.
Sweet or savory—adjust sugar and spices to suit your meal.
Freeze leftovers in a single layer and toast when ready to serve.

Nutrition

Serving Size: 1 waffle
Calories: 220
Sugar: 8g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg