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Home » Breakfast » Sweet Potato Waffles

Sweet Potato Waffles

27 October, 2020 by Tara 5 Comments

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A recipe for Sweet Potato Waffles! This quick and easy waffle batter is flavored with pureed sweet potato and warming spices for a delicious, seasonal breakfast.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

A stack of five Sweet Potato Waffles on a white plate topped with butter, maple syrup, cinnamon and pecans.

One of my favorite ways to use up leftover sweet potato puree is to make these Sweet Potato Waffles! I especially love that they come together in less than 30 minutes with minimal prep. Cooked, pureed sweet potatoes are beaten together with eggs, milk, yogurt, butter, and vanilla, then whisked into a flour mixture and spices to create a smooth batter. Spoonfuls of the batter are added to a greased, hot waffle iron and cooked until golden. 

I served the waffles warm with butter, chopped pecans, a sprinkling of ground cinnamon, and maple syrup. For an even more decadent breakfast, pair with whipped cream or ice cream (festive autumn-themed sprinkles are also a favorite). For something a little more savory, use as a the base for holiday leftovers or top with a fried egg, sausage, bacon, fried chicken, arugula, and/or sliced avocado.

Pouring maple syrup over a stack of five Sweet Potato Waffles.

To make the sweet potato puree (can be done up to a day in advance and refrigerated until needed), preheat oven to 400˚F (200˚C). Place a large sweet potato on a baking sheet and pierce a few times with a fork. Bake in the preheated oven until tender all the way through, 45 minutes to 1 hour. Once cool enough to handle, cut in half, scoop out the flesh and place is a food processor, discarding the peel. Blend in the food processor until completely smooth, scraping down the sides as needed. Allow to cool to room temperature or refrigerate until needed. 

If the batter is too thick, whisk in a splash or two more of milk. If too thin, add a little more sweet potato puree or flour.

The amount of waffles created will depend on the type of waffle iron. My parents gave me a mini waffle maker a couple of years ago and the kids enjoy the smaller size. This recipe makes about 15 miniature waffles, but closer to 6-8 standard sized.

If you want to serve all the waffles warm at once, place the cooked waffles on a baking sheet in a 250˚F (120˚C) oven until the remaining batter finishes cooking.

Looking for more ways to use sweet potatoes?

Try my

  • Sweet Potato Biscuits
  • Goguma Mattang (Korean Caramelized Sweet Potatoes)
  • Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce

Originally posted November 2015, photos and recipe updated October 2020.

A close up of a stack of five Sweet Potato Waffles topped with butter, maple syrup, and chopped pecans.

Sweet Potato Waffles Recipe

Adapted from The Lean Green Bean

Print Pin
5 from 4 votes

Sweet Potato Waffles

A recipe for Sweet Potato Waffles! This quick and easy waffle batter is flavored with pureed sweet potato and warming spices for a delicious, seasonal breakfast.
Course Breakfast
Cuisine N/A
Keyword autumn, breakfast, fall, sweet potato, waffle
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients

  • 1 1/2 cups (210 grams) all-purpose flour
  • 1 tablespoon (12 grams) light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon plus more for serving
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs
  • 2/3 cup (190 grams) cooked, mashed sweet potato
  • 1/2 cup (118 ml) milk
  • 1/4 cup (60 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
  • 1/4 cup (55 grams) plain yogurt
  • 1 teaspoon vanilla extract

Optional toppings:

  • Butter
  • Maple Syrup
  • Chopped Pecans

Instructions

  • Preheat a waffle iron according to manufacturer's instructions.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg.
  • In a medium bowl, beat together the eggs, sweet potato, milk, butter, yogurt, and vanilla extract.
  • Add the sweet potato mixture to the dry ingredients and whisk by hand or use a hand mixer to combine just until no lumps remain.
  • Grease the heated iron with butter. Pour in a ladleful of the prepared batter (2 tablespoons for mini waffle iron and about 1/4 cup for a standard size). Heat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.
  • Serve immediately topped with butter, chopped pecans, maple syrup, and a sprinkling of ground cinnamon if desired.
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Related

Filed Under: Breakfast Tagged With: autumn, breakfast, fall, Sweet Potato, waffle

Previous Post: « Chicken and Mushroom Orzo
Next Post: Soto Betawi (Betawi Beef and Coconut Soup) and Coconut & Sambal »

Reader Interactions

Comments

  1. Lauren @ Sew You Think You Can Cook

    18 November, 2015 at 7:07 am

    Sweet potato waffles are a hit here too. I like that this version has yogurt in it though, I’ll have to try it!

    Reply
  2. Jessica Formicola

    27 October, 2020 at 1:35 pm

    5 stars
    I’ve had pumpkin waffles, but never sweet potato! This sounds incredible and I can’t wait to try them!

    Reply
  3. Vicky

    27 October, 2020 at 1:42 pm

    5 stars
    Thinking these will be great sometime during Thanksgiving week! What a special fall treat!!

    Reply
  4. Gloria

    27 October, 2020 at 2:09 pm

    5 stars
    I have never tried a waffle I did not enjoy. These sound delicious. Perfect for brunch or breakfast for dinner too.

    Reply
  5. Priya Lakshminarayan

    27 October, 2020 at 2:36 pm

    5 stars
    Loved your recipe! Nice way to use sweet potatoes

    Reply

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