Sweet Potato Waffles are made with rich warming spices and sweet potato puree for a delicious spin on homemade waffles.
Light and fluffy, and easy to make, Sweet Potato Waffles can be made gluten-free or with all-purpose flour, for a versatile recipe fit for everyone!
I have shared many pancake recipes with you, but I have only shared one basic whole wheat waffle recipe.
And given that I personally love waffles more than pancakes themselves--those crispy edges and pockets for syrup speak to me, it is high time I give some waffles some love!
So today I am sharing with you one of my fall favorites, Sweet Potato Waffles.
Why You Will Love Sweet Potato Waffles
- The Flavor: The best part about these sweet potato waffles is the rich warming fall flavor that comes through in every bite. Out of this world good!
- The Texture: These waffles get crispy on the outside and tender on the inside, just like a good waffle should be.
- Allergy-Friendly: I created this recipe as a gluten-free waffle recipe originally. My son had a gluten sensitivity for years and so this was a go-to at our house. However, I have since adpated the recipe to be able to be made with all-purpose flour as well.
- Versatile: If you don't have sweet potato puree, use 100% canned pumpkin puree, for Pumpkin Waffles.
How to Make Sweet Potato Waffles
Prepare Sweet Potato Puree
You can start this recipe with Instant Pot Baked Sweet Potatoes or bake sweet potatoes at 400 degrees Fahrenheit until tender, about 30 minutes. Once baked, scoop out the inside of the sweet potato and mash or put the flesh of the sweet potato in a blender and puree until smooth.
Blend Waffle Batter
This waffle batter comes together in the blender, making it one of the easiest waffle recipes.
By using the blender, you can blend the oats into oat flour to use for gluten-free waffles. Plus the blender will ensure that the sweet potato puree is nice and smooth and evenly distributed in the batter.
Cook Waffles
Once the batter is ready, cook the waffles on a waffle maker according to the manufacturer's instructions. Just remember to grease the waffle iron well to prevent the waffles from sticking.
Pro-Tip: Remove the waffles from the waffle iron and place them on a baking sheet lined with a cooling rack and keep the waffles in a 200 degree F oven until you have finished preparing all the waffle batter and are ready to serve the waffles.
Serve Waffles
Serve with pure maple syrup and maybe a few toasted walnuts, and hello, breakfast!
Storage Instructions
You can store leftover cooled waffles in an airtight container in the refrigerator for up to 4 days. Simply reheat them by toasting them in the toaster before serving.
You can also freeze leftover sweet potato waffles to keep on hand for busy mornings. To freeze waffles, allow the waffles to cool. Place the waffles in a single layer on a cookie sheet and freeze for about 30 minutes, or until flash-frozen. This allows the waffles to be removed from the freezer one at a time. Place the waffles into a freezer-safe container for storage and store them in the freezer for up to 3 months. To reheat frozen waffles it is best to toast individually in a toaster or toaster oven.
Notes on Sweet Potato Waffles
- You can use gluten-free oats, old fashioned regular oats, or quick cooking oats for these sweet potato waffles. Do NOT use steel-cut oats.
- Instead of sweet potato puree, you can use leftover sweet potato casserole or canned pumpkin puree and these would become Gluten-Free Pumpkin Waffles, instead of Gluten-Free Sweet Potato Waffles
- Any variety milk works well in this easy waffle recipe. Use coconut milk or almond milk to keep these dairy-free sweet potato waffles.
More Sweet Potato Breakfast Recipes
- Baked Eggs in Sweet Potatoes
- Southwestern Sweet Potato Hash
- Sweet Potato Smoothie
- Sweet Potato Oatmeal
- Sweet Potato Pancakes
- Sweet Potato Crust Quiche
If you enjoyed these Sweet Potato Waffles, I would love for you to leave a comment and review below.
Sweet Potato Waffles
Ingredients
- 2 cups old-fashioned oats or all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 ¼ cup milk any variety
- 2 eggs
- 2 cups sweet potato puree
- 1 tsp vanilla extract
Instructions
- Grease and preheat the waffle iron according to manufacturer instructions.
- Place the oats or flour into the blender with the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Pulse until the ingredients are nice and combined together. If using oats, process until slightly broken down. Pour out this mixture into a mixing bowl and set aside.
- Place the milk, eggs, sweet potato puree, and vanilla extract in the blender. Add the flour/oat mixture on top of the wet ingredients. By placing the wet ingredients on the bottom of the blender, the batter will come together much easier. Blend until the batter is smooth and all the ingredients evenly incorporated. This is a thicker batter. However, if too thick, add up to 3 tablespoons of additional milk.
- Ladle ⅓ cup of mixture unto each waffle iron mold and cook until golden on both sides. Repeat until the batter is gone, greasing the waffle iron in between each batch.
- Serve with toasted walnuts and maple syrup if desired.
Meg
Tasty recipe, I will make again!
Kristen Chidsey
So happy to hear that Meg!
Carla
We cook for my in-laws every weekend. My mother in-law has heart disease and was recently diagnosed with diabetes; so I'm always looking for heart healthy, tasty recipes for all of us (we eat exactly what I make for them).
The only modification I made was to leave out the 1/2 tsp salt and used a bit more milk to thin out the batter. My family enjoyed this with pecans and a dolloping of whipped cream and also suggested we could use as a bread for a post Thanksgiving sandwich. Thank you.
Jill
If I just use oat flour instead of blending whole oats how much would I need? I would like to try this this weekend. Looks great!
Kristen Chidsey
Hi Jill! 2 cups of oats equals about 1 1/2 cups oat flour. Add more if you feel the batter is too runny. Enjoy!
Evan
Yum!! What a great recipe. My old recipe called for a ton of oil, so I was so pleased to see how well these came out. I replaced the eggs for flax eggs and they worked great!
Kristen Chidsey
So glad you enjoyed Evan!
Mariellabella
these were very good. my picky teens loved them! of course, I didn't mention they were made from sweet potato until after they scarfed them down.
Kristen Chidsey
LOL~ smart mama! So glad you all enjoyed!
Diana G
Absolutely LOVE these. I make a double batch to have extras to freeze for later in the week. Today I topped them with homemade cranberry orange sauce and a dollop of whole-milk Greek yogurt. Yum!
Kristen Chidsey
I am so happy to hear you enjoy so much! my favorite way to serve them is with cranberry sauce as well. Thanks for sharing!
Kelly
Just made these for my family. My kids loved them, including my picky 6 year old. I subbed flax eggs for regular eggs and they turned out great. I was a little hesitant to try with no added sweetener, but they had a nice, mild, naturally sweetened taste. . Do you know if these will freeze well? Thank you for your recipe, I will be using it often.
Kristen Chidsey
I am so glad you all enjoyed this recipe Kelly! I love freezing these waffles to keep on hand. I simply place onto a parchment paper-lined baking sheet and then pop in the freezer and freeze until solid. Then pop in a freezer-safe bag and reheat in the toaster as desired.
Spike
These tasted great but mine didn’t rise at all and were floppy. ☹️
Kristen Chidsey
Hi Spike! So glad you enjoyed the flavor. Check to be sure your baking powder and soda are not expired. While these don't rise like Belgium Waffles, they should have some spring. You can also toast once cooked to crisp up.