Gluten Free Sweet Potato Waffles: Rich, warming spices, and sweet potato are blended into an easy gluten-free blender waffle batter that is transformed into the perfect fall breakfast.
I have shared many pancake recipes on the blog. Peanut Butter Cup Pancakes, High Protein Blender Oatmeal Pancakes, Strawberry Cheesecake Pancakes, PB&J Pancakes and even Sweet Potato Pancakes.
Yet, I have only shared one basic whole wheat waffle recipe.
So it is high time I give some waffles some love–especially since I love waffles more than pancakes myself. It is those crispy edges and pockets for syrup that get me! So today I am sharing with you one of my fall favorites, Sweet Potato Waffles.
Gluten Free Sweet Potato Waffles
The best part about these sweet potato waffles is the rich warming fall flavor that comes through in every bite.
I love to make them the day after Thanksgiving and sub out my leftover Sweet Potato Casserole for the sweet potato puree. But you could use canned pumpkin or even pumpkin pie –why not?!
How to Make Sweet Potato Waffles
Start with Sweet Potato Puree
- To make sweet potato puree–roast sweet potatoes at 400 degrees for 30 minutes, or until fork tender. Scoop out inside of sweet potato and mash or put in blender and puree until smooth.
Blend Waffle Batter
- Add remainder of ingredients into the blender that you blended the sweet potato puree in.
- Blend until batter is smooth.
Cook Waffles
- Heat waffle iron to medium-high heat.
- Brush with melted butter or coconut oil.
- Pour 1/3 cup waffle batter unto waffle iron an cook until crisp.
Serve Waffles
- Finish with bit of syrup and maybe a few toasted walnuts, and hello, breakfast!
Sweet Potato Waffles with Flour
If you are not looking for a gluten-free recipe, you can easily make these waffles with flour for traditional Sweet Potato Waffles.
- Replace the oats with 2 cups all purpose or whole wheat flour.
- Mix the flour with baking powder, baking soda, salt, and spices.
- Mix together the wet ingredients and pour into the dry ingredients.
- Pour by 1/4 cup onto prepared waffle iron.
- Cook through.
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
- Sweet Potato Pancakes with Spiced Apple Compote
- Healthy Baked Sweet Potato Oatmeal
- Southwestern Sweet Potato Hash with Cilantro Pesto
- Vegan Sweet Potato Chocolate Chip Oatmeal Breakfast Cookies
- Sweet Potato Smoothie
Sweet Potato Waffle Recipe
Gluten Free Sweet Potato Waffles
Ingredients
- 2 cups Sweet potato puree or leftover sweet potato casserole or pumpkin puree.
- 2 Eggs
- 2 cups Oats gluten-free
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg ground
- 1 cup Milk
- 1 tsp Vanilla extract--omit if using leftover casserole
Instructions
- Grease and preheat the waffle iron according to manufacturer instructions.
- Place all ingredients in blender and blend until smooth and incorporated.
- Ladle 1/3 cup of mixture unto each waffle iron mold and cook until golden on both sides.
- Serve with toasted walnuts and maple syrup if desired.
Notes
To Make Sweet Potato Waffles
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Oh Yum! I love sweet potato everything, these look fantastic!
These are right up your alley for sure
I;m loving the idea of using leftover sweet potato casserole in these waffles – I’m tempted to make extra just so I have leftovers to make these – but even if I didn’t – sweet potato alone would make these some delightfully delicious waffles! Kristen – we have waffle sundays and these are going on ma list! Happy Tuesday 🙂
These MUST go on your list Shashi!
lucky for me, I have everything I need to make these this morning! YUMMY
You are very lucky indeed!
Great idea to sub in the sweet potato casserole from Thanksgiving, Kristen. What a delicious fall breakfast. We love waffles too. That is until our fancy waffle maker died last year. I need to pick up a cheap one that actually works!
Yes–cheap waffle makers seem to do the job quite nicely!
These look so delicious! I have to try these soon!
THank you Taylor–they are very tasty!
Love the sweet potato in the waffles– so clever!:)
Great way to sneak in some veggies!
Where is the recipe please? With measurements? It is not here or on the linked Monday page. Thanks!
Oh my goodness Kathleen–I had updated the recipe Sunday night and looks like I accidently deleted the recipe–YIKES!!! It is all fixed now.
Never made sweet potato waffles before! Thank you for sharing this awesome recipe
They are absolutely perfect, especially in the fall months.
Well wouldn’t you know, I just bought a waffle maker after thinking about it for literally years (seriously, what was I waiting for?!)
I’ve only made regular waffles so far and have loved them, but I LOVE this idea of making a healthy waffle stuffed full of sweet potato. Perfect!
Am definitely going to try this. Thank you!
YAY!!! You will love these Helen! Enjoy!
These waffles were delicious! So light and sweet. I substituted eggnog for the eggs and milk, and blended the dry ingredients for a few seconds first to make the oats finer. I have made sweet porato waffles before but these were much simpler and lighter
Fantastic recipe! Thank you.
I am so glad you enjoyed this recipe Betty! I love the idea of eggnog–what a perfect holiday treat.
Good recipe but I’m not sure why the batter calls for baking soda and powder but not salt. We made these, subbing in almond flour, and they did come out light and fluffy, but lacked a dimension of flavor without added salt. Would also consider doubling the vanilla (which is what I usually do for cookie recipes) and other spices next time.
Hi Kayla! The directions stated to add salt, but not the ingredients. I am fixing that now. As for spices and vanilla—that is a great idea, especially if not using leftover sweet potato casserole (which is already spiced!) 🙂
Maybe I’m doing something wrong or my waffle machine is dying, but I’m finding that the insides are still fairly wet. Is this how they’re supposed to be?
Hi there! It may be these waffles need a bit longer in your waffle iron. If wet in the middle, stick back on waffle iron and heat again. That should work, even if your waffle iron is losing some power.
These are delicious. We used 1 cup organic spelt flour and 1 cup oat bran in place of 2 cups of oats and it turned out great. We also added diced kale and subbed flax meal and water for the eggs. It was fantastic. We really enjoyed these waffles. Thanks so much for sharing the recipe!
Oh I love that you added Kale, I never would have thought to do that!
Thank you so much for posting this recipe! I have made it several times for my family, half of whom cannot eat gluten. We don’t miss buttermilk waffles at all! I make these all year long. So you are very much appreciated! Your waffle recipe is Genius and a must try!!! I throw some toasted pecans on top for a little added crunch.
I am SO happy to hear this Janet! It makes my heart so happy to know that your family can safely enjoy waffles!