Sweet Potato Waffles are a fun and tasty twist on breakfast! They are made with fluffy sweet potatoes, which give them a lovely flavor and nice color. Perfect for those cozy mornings!
These waffles are not only yummy but also packed with nutrients. I love topping mine with butter and a drizzle of syrup—it’s like a hug in my tummy! 🥞💛
Key Ingredients & Substitutions
Sweet Potatoes: These give the waffles their unique flavor and texture. If you don’t have sweet potatoes, mashed pumpkin or butternut squash can work as great substitutions! They’ll bring a different but still delicious taste.
Flour: All-purpose flour is standard for this recipe. If you’re gluten-free, chickpea or almond flour can be good alternatives. You might need to adjust the liquid slightly when using these substitutes.
Milk: I love using whole milk for creaminess, but almond, soy, or oat milk are easy dairy-free options. Just make sure they’re unsweetened for the best flavor balance!
Baking Powder: This is essential for making the waffles rise. If you’re out, you can mix 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda as a substitute.
How Can I Get My Waffles Extra Crispy?
Getting waffles crispy is key for the perfect texture. Start by preheating your waffle iron well—this helps lock in crispiness. Here are some tips:
- Spray the waffle iron with nonstick spray or brush with a little oil. This prevents sticking and helps with browning.
- Don’t overmix the batter; a few lumps are okay. Overmixing can make the waffles dense.
- Let the waffles cook until they’re golden brown. Don’t be tempted to open the iron too early; this can make them soggy.
When you take them out, place the waffles on a wire rack instead of a plate to keep them crisp while you finish cooking the rest!
How to Make Sweet Potato Waffles
Ingredients You’ll Need:
For the Waffles:
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 1 3/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 1/2 cups milk (or dairy-free alternative)
- 1/4 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
For Serving:
- Butter and maple syrup
- Optional: powdered sugar for dusting, or a dollop of whipped cream or yogurt
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 4-5 minutes of cooking time for each waffle, making a total of around 30-40 minutes to serve up a delicious batch of these sweet potato waffles!
Step-by-Step Instructions:
1. Preheat the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. This will ensure your waffles cook evenly and get that great crunchy texture.
2. Prepare the Sweet Potatoes:
If you haven’t cooked your sweet potato yet, peel it and boil or roast it until tender. Once cooked, mash it up and allow it to cool slightly while you prepare the other ingredients.
3. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, cinnamon, and nutmeg until they are well combined. This will help distribute all the flavors evenly in your batter.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix everything together well so the ingredients are nicely blended.
5. Combine the Mixtures:
Pour the wet ingredients into the dry ingredients, stirring just until everything is combined. Be careful not to overmix—it’s okay if you see a few lumps. Now fold in the mashed sweet potato until it’s evenly distributed throughout the batter. Adjust the batter’s thickness by adding a little more milk if necessary—it should be thick but pourable.
6. Cook the Waffles:
Spray the preheated waffle iron with nonstick spray or brush it with oil to prevent sticking. Pour enough batter into the waffle iron to cover the surface (the amount can vary based on your iron size). Close the lid and let it cook until the waffle is golden brown and crisp, which usually takes about 4–5 minutes.
7. Serve and Enjoy!
Carefully remove the waffle from the iron and keep it warm while you cook the rest of the batter. Serve the waffles warm topped with butter and maple syrup. Feel free to dust them with powdered sugar or add a dollop of whipped cream or yogurt for an extra treat!
Enjoy your warm, flavorful sweet potato waffles! They’re perfect for a weekend breakfast or brunch!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are a great choice. Just make sure to cook and mash them first. You can boil, steam, or roast them until tender for the best flavor!
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, simply add a little more milk, one tablespoon at a time, until you reach the desired consistency. The batter should be thick but pourable.
Can I Freeze Leftover Waffles?
Yes, you can! Let the waffles cool completely, then place them in an airtight container or zip-top bag in the freezer. They can be frozen for up to 3 months. To reheat, pop them in the toaster or a toaster oven until warmed through!
Are These Waffles Gluten-Free?
To make these waffles gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your baking powder is also gluten-free!