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.
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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.
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?
- Sweet Potato Biscuits
- Goguma Mattang (Korean Caramelized Sweet Potatoes)
- Spiced Sweet Potato Fries with Maple Mustard Dipping Sauce
This recipe was originally posted in November 2015 and the photos/recipe were updated in October 2020.
Sweet Potato Waffles Recipe
Adapted from The Lean Green Bean
Sweet Potato Waffles
- 1 1/2 cups (190 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 milliliters) 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
- Maple Syrup
- Chopped Pecans
- 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.