Sweet Potato Waffles – Immaculate Bites

Why Make Waffles With Sweet Potato?

First of all, sweet potatoes are deliciously high in fiber, vitamins, minerals, and a bunch of other cool stuff. Second, they’re more filling than regular waffles, meaning you’re more likely to make it to your next meal without getting hangry. And last but not least, cinnamon and pumpkin pie spice make this delicious sweet potato waffle recipe taste like a holiday any time of year.

Recipe Ingredients

This list of ingredients may be long for a sweet potato waffle recipe, but I assure you, it’s not complicated. You just have to combine these all, and you are all set. 😉

1. Sweet Potatoes – Pureed or mashed sweet potatoes turn waffles into a golden, guilt-free treat. And feel free to use leftover sweet potatoes.
2. Dry Ingredients – All-purpose flour, brown sugar, baking powder, and baking soda create a no-fail base for this awesome recipe.
3. Flavoring – Orange zest, cinnamon, and pumpkin pie spice take these waffles over the top.
4. Eggs – The perfect binder also adds flavor, lift, and protein.
5. Buttermilk – This naturally tart ingredient activates baking soda for a light, airy waffle. You can use coconut milk and a teaspoon of vinegar if you need a dairy-free version.

How to Make Sweet Potato Waffles

• Prep Sweet Potatoes – Peel, wash and chop the sweet potatoes into 1-inch cubes. Place potatoes into a small pot and add water to slightly cover the potatoes. Cook covered over medium-high heat for about 15-20 minutes until potatoes fall apart when pierced with a fork. (Photo 1)
• Mash – Transfer potatoes to a medium-size bowl (discard water), and mash potatoes using a masher until smooth. (Photo 2)
• Dry Ingredients – Whisk the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, orange zest, and pumpkin pie spice in a medium-sized mixing bowl. Mix well. (Photo 3)
• Wet Ingredients – Whisk the eggs, buttermilk, melted butter, and sweet potato puree in another bowl until well combined. (Photo 4)
• Mix Wet & Dry – Pour the flour mixture into the wet ingredients; stir until thoroughly combined. (Do not overmix; it’s okay if there are still some small lumps in the batter). Let rest for 10-15 minutes. (Photos 5-6)
• Preheat your waffle maker for 6-7 minutes, depending on the model. Spray the inside of the iron with nonstick spray.
• Cook – Pour ½ to ¾ cup portions (or the amount recommended by the manufacturer) into your waffle maker. Close the lid and cook until golden brown and cooked through (5-7 minutes). Repeat the process for the rest of the batter. (Photo 7)
• Serve – Drizzle the waffles with maple syrup and serve with butter, toasted pecans, and some berries or fruits of your choice. (Photo 8)

Recipe Variations

1. Sweet Potato Pancakes – If you don’t have a waffle iron, turn this recipe into yummy pancakes instead. 
2. Gluten-Free – Make your waffles gluten-free by replacing flour with your favorite gluten-free all-purpose flour. 
3. Delightful Surprises – Add chopped nuts, dried fruits, or chocolate chips to level up your sweet potato waffles.

Tips and Tricks

1. You can puree boiled sweet potatoes in the blender for a smoother texture.
2. Let the waffle batter rest for 30 minutes before cooking. This trick ensures perfectly crispy waffles with a moist and fluffy center.
3. Place cooked waffles on a wire rack for a crispier breakfast treat.
4. Adjust the batter with more flour or liquid for a thick but pourable consistency.
5. About ¾ cup of batter per waffle works in a standard waffle maker. Experiment with the first one and see how much you need, but don’t put too much for a mess-free breakfast.

Make-Ahead Instructions

You can easily make the batter a few days ahead for a quick waffle fix. Keep the batter in a jar or airtight container in the fridge until ready to use. When ready to serve, preheat the waffle iron, stir the batter, and cook the batter as instructed.

Or you can make the waffles, cool them, and wrap them nice and tight in heavy-duty plastic wrap. They’ll keep in the fridge for up to five days. Or you can freeze them for a quick breakfast because they’ll last a good 2-3 months (or more).

Serving and Storage Instructions

Serve these delicious sweet potato waffles hot, drizzled with maple syrup and a dollop of homemade whipped cream. Yum!

Once cooled, store leftover waffles in an airtight container and refrigerate for 3-4 days. Or freeze them in a freezer-safe container for up to 2 months. 

FAQs

What to Serve With Sweet Potato Waffles

Make a full breakfast spread with bacon, fried chicken, and turkey sausage. Or serve sweet potato waffles with fresh fruit, whipped cream, and caramel sauce. Yum!

More Delectable Breakfast Recipes to Try

Conclusion

Sweet potato waffles deliver a delightful twist on a classic breakfast favorite. What’s your favorite breakfast combo? Let me know in the comments! ❤️