These sweet potato waffles are perfect for a cozy and comforting breakfast, especially during the Fall. I enjoy making these waffles because they’re crispy on the outside and soft on the inside, offering a refreshing change from my usual oatmeal or grain-based waffles. They’re quick to prepare and pair beautifully with toppings like nuts, dried fruits, and a drizzle of maple syrup.
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💭 Why you’ll love this recipe
- Adds a unique twist. The naturally sweet and earthy flavors add a unique twist to traditional waffles.
- Healthier alternative. Sweet potatoes are rich in vitamins and minerals, a good source of fiber, and are lower in calories, making them a healthy breakfast option.
- Fall flavor. It’s also perfect to serve during Fall and winter. The combination of sweet potatoes and nutmeg is perfect when you’re craving some Fall flavors.
📋 Ingredients and notes
To make this sweet potato waffle recipe, you’ll need a sweet potato, flour, baking powder, ground nutmeg, salt, milk, eggs, melted butter, brown sugar, and vanilla extract.
Variations & Substitutions
- Sweet potato. Use a medium-sized sweet potato. Peel and boil them until tender before incorporating into the recipe.
- Eggs. Use room temperature eggs to ensure they mix more easily into the batter, leading to a more uniform texture.
- Butter. Use unsalted butter. If using salted butter, make sure to adjust the extra salt you’ll add.
- All purpose flour. You can substitute this with a 1:1 gluten free flour blend.
- Brown sugar. I used dark brown sugar, but you can also use light brown or granulated sugar.
- Nutmeg. You can substitute it with mace, cinnamon, ginger, or allspice for a similar warm flavor.
Make it vegan
- Butter- Use vegetable oil in place of butter.
- Eggs- Use a flax egg as a binding ingredient.
- Milk- Use any dairy-free milk substitute like almond milk, oat milk, or soy milk.
📖 How to make sweet potato waffles
Step 1:
Prick a sweet potato with a fork and place it in a microwave-safe dish; microwave until soft, 5 to 10 minutes. Allow it to cool, mash, and then measure out 3/4 cup of the sweet potato, saving the rest for another preparation. *See notes.
Step 2:
Preheat the waffle iron according to the manufacturer’s directions.
Step 3:
In a large bowl, mix together the dry ingredients.
Step 4:
In another bowl, whisk together the sweet potato, milk, eggs, melted butter, sugar, and vanilla extract. Add the sweet potato mixture to the flour mixture and stir until the batter is smooth.
Step 5:
Pour the batter into the preheated waffle iron and cook until golden brown, about 5 minutes, following the manufacturer’s instructions. Repeat with the remaining batter.
Step 6:
Serve and enjoy with your favorite toppings!
Shruthi’s Top Tip
Microwaving the sweet potato saves time; be sure to prick it with a fork to release steam and cook evenly.
- Cool the mashed sweet potato before mixing it into the batter to avoid cooking the eggs prematurely.
- For a smoother batter, sift the flour and baking powder together, which helps incorporate air and makes the waffles lighter.
- If the batter seems too thick, add a splash of milk to reach the desired consistency without making it too runny.
👩🏽🍳 Troubleshooting FAQs
Yes, canned puree works well. Just make sure it’s plain and not pre-seasoned or sweetened.
Substitute the flour with a gluten-free flour blend that includes xanthan gum for structure.
Yes, prepare the batter and store it in the fridge for up to 24 hours. Stir well before using.
Place cooked waffles in a single layer on a baking sheet in a warm oven (about 200°F) to keep them crisp and warm.
🍴 How to serve sweet potato waffles
You can never go wrong with a drizzle of maple syrup on top. I like to serve them with a mix of nuts and dried fruits. You can also serve them with fried or scrambled eggs for a savory breakfast. Or use the waffles to make a sandwich or slider.
🍴Storage and reheating suggestions
To store leftover sweet potato waffles, you’ll need to store them in an airtight container and refrigerate them. They should keep for 3-4 days in the refrigerator.
You can also freeze them. Wrap each piece with a parchment paper and transfer everything to a freezer-safe bag. Freeze them for 2-3 months.
To reheat, microwave them for 30 seconds to a minute. Or reheat them in a toaster oven to make them warm and crispy again.
You can also make a sweet potato puree with leftovers. Add a bit of butter, a splash of milk, salt, and pepper to taste. Mix well.
🍴 More breakfast recipes
If you like this recipe, check out my other vegetarian breakfast recipes:
Easy Air Fryer French Toast
Breakfast Quesadilla
Scrambled Eggs with Goat Cheese
Croissant French Toast Bake
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Sweet Potato Waffles
Ingredients
- 1 sweet potato, medium
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup milk
- 2 eggs, medium
- 3 tablespoons melted butter
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
Instructions
- Prick a sweet potato with a fork and place it in a microwave-safe dish; microwave until soft, 5 to 10 minutes. Allow it to cool, mash, then measure out 3/4 cup of the sweet potato, and save the rest for another preparation. *See notes.
- Preheat the waffle iron according to the manufacturer’s directions.
- In a large bowl, mix together the flour, baking powder, nutmeg, and salt.
- In another bowl, combine the sweet potato, milk, eggs, melted butter, sugar, and vanilla extract. Add the sweet potato mixture to the flour mixture and stir until the batter is smooth.
- Pour the batter into the preheated waffle iron and cook until golden brown, about 5 minutes, following the manufacturer’s instructions. Repeat with the remaining batter.
- Serve with a mix of nuts, dried fruits and maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
