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.
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 with pure maple syrup and maybe a few toasted walnuts, and hello, breakfast!
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
- 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
- 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.