Sweet Potato Waffles

Why You’ll Love This Recipe

• Naturally sweet and flavorful from real sweet potatoes.
• Crispy edges and soft, fluffy centers.
• Packed with nutrients—vitamin-rich and fiber-filled.
• Great for meal prep: Freeze and reheat beautifully.
• Easy to customize 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 version)
• Baking powder
• Salt
• Ground cinnamon
• Nutmeg (optional, for extra warmth)
• Mashed sweet potatoes (cooked and cooled)
• Eggs
• Milk (dairy or plant-based)
• Brown sugar or maple syrup
• Vanilla extract
• Melted butter or coconut oil

Directions

1. Preheat waffle iron: Set to medium-high heat and lightly grease with oil or non-stick spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, whisk mashed sweet potatoes, eggs, milk, sugar, vanilla, and melted butter until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Cook waffles: Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions (usually 4–5 minutes) until golden brown and crisp.
6. Serve: Serve warm with maple syrup, pecans, or a dollop of yogurt.

Servings and timing

• Servings: 4–6 waffles
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Savory Sweet Potato Waffles: Skip the sugar and vanilla; add herbs, garlic powder, and shredded cheese.
• Spiced Waffles: Add pumpkin pie spice or ginger for extra warmth.
• Gluten-Free: Use a gluten-free flour blend.
• Vegan Version: Replace eggs with flaxseed eggs and use plant-based milk and coconut oil.
• Sweet Potato Protein Waffles: Add a scoop of protein powder and a splash more milk.
• Toppings Ideas: Maple syrup, nut butter, toasted pecans, coconut whipped cream, or caramelized bananas.

Storage/Reheating

• Refrigerator: Store leftover waffles in an airtight container for up to 3 days.
• Freezer: Freeze waffles in layers separated by parchment paper 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?

Yes, just make sure they’re plain (not in syrup) and well-drained before mashing.

Do I need to peel the sweet potatoes?

If you’re mashing them yourself, yes—peeling ensures a smooth texture.

Can I make the batter ahead of time?

You can mix the wet and dry ingredients separately and combine just before cooking.

What kind of milk works best?

Any milk works—dairy, almond, oat, soy, or coconut milk all blend well with sweet potatoes.

Can I make these waffles crispy?

Yes! Let them cook an extra minute in the waffle iron or toast after cooking for extra crunch.

How do I keep waffles warm while cooking batches?

Place finished waffles on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I make this recipe gluten-free?

Yes—use a 1:1 gluten-free flour blend for the same results.

Can I substitute pumpkin for sweet potato?

Absolutely! Pumpkin purée works just as well for a similar flavor and texture.

Are sweet potato waffles healthy?

Yes, they’re rich in vitamins A and C, fiber, and natural sweetness from the sweet potatoes.

Can I make these into pancakes instead?

Yes—just cook the batter on a greased skillet for about 2–3 minutes per side.

Conclusion

Sweet Potato Waffles are a cozy, flavorful twist on a breakfast favorite. With their warm spices, crisp edges, and soft, sweet centers, they’re perfect for any morning meal or weekend brunch. Easy to make, easy to customize, and full of nourishing ingredients, these waffles bring comfort and nutrition together in every bite.

Sweet Potato Waffles

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Sweet Potato Waffles are golden, crispy, and naturally sweet, made with mashed sweet potatoes for a wholesome twist on a breakfast favorite. Perfectly spiced with cinnamon and nutmeg, they’re ideal for cozy mornings, brunches, or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 waffles
• Category: Breakfast, Brunch
• Method: Waffle Iron
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat flour)
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg (optional)
• 1 cup mashed sweet potatoes (cooked and cooled)
• 2 large eggs
• 1 cup milk (dairy or plant-based)
• 2 tbsp brown sugar or maple syrup
• 1 tsp vanilla extract
• 2 tbsp melted butter or coconut oil

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Instructions

1. Preheat waffle iron: Set to medium-high heat and lightly grease with oil or non-stick spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, whisk together mashed sweet potatoes, eggs, milk, sugar, vanilla, and melted butter until smooth.
4. Combine: Pour wet ingredients into dry and stir until just combined. Batter should be thick but pourable.
5. Cook waffles: Pour batter into the preheated waffle iron and cook 4–5 minutes, or until golden brown and crisp.
6. Serve: Serve warm with maple syrup, pecans, or a dollop of yogurt.

Notes

• Cook waffles an extra minute for extra crispiness.
• Use day-old mashed sweet potatoes for the best texture.
• For a savory twist, skip sugar and vanilla, and add herbs or cheese.
• Keep waffles warm in a 200°F oven while finishing batches.

Nutrition

• Serving Size: 1 waffle
• Calories: 230
• Sugar: 7g
• Sodium: 290mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 60mg