These sweet potato waffles are fluffy, crispy, and packed with flavor! Made with mashed sweet potatoes, they offer a tasty twist on your regular waffles.
They make a perfect breakfast! I love topping them with maple syrup and a sprinkle of cinnamon. They’re so good you might not want to share! 🍽️
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! You can use any variety of sweet potatoes, but I find the orange-fleshed ones are sweeter and creamier. If you’re short on time, canned sweet potato puree works in a pinch too!
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for extra fiber, or gluten-free flour blend if needed. Just check the packaging for measurements.
Eggs: Eggs add richness and help bind the batter. For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) for the same effect.
Milk: You can use any milk you prefer, whether it’s cow’s milk or plant-based like almond, oat, or soy. Each will give the waffles a slightly different flavor.
Butter or Oil: I prefer melted butter for flavor, but vegetable oil keeps things lighter. You can use coconut oil for a unique taste.
How Do I Get My Waffles Crispy on the Outside and Fluffy on the Inside?
Getting that perfect crispiness is all about temperature and timing. Preheating the waffle iron is essential; a hot iron helps set the outside quickly. Also, here are a few tips:
- Let the batter sit for a few minutes before cooking. This creates a better texture.
- Avoid overloading the waffle iron. If it’s too full, they’ll steam instead of crisp.
- Keep cooked waffles on a wire rack while you finish cooking the batch. This prevents them from steaming and losing their crisp.
Follow these tips, and you’ll have deliciously crispy and fluffy sweet potato waffles every time!
Sweet Potato Waffles
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ¼ cups milk (dairy or plant-based)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Butter or oil, for waffle iron
- Optional toppings: whipped cream, maple syrup, extra cinnamon
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 15 minutes to cook the waffles, making your total time about 30 minutes. You’ll have a delicious stack of waffles ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Waffle Iron:
First, start by preheating your waffle iron according to the manufacturer’s instructions. Lightly grease it with butter or oil to ensure your waffles don’t stick.
2. Prepare the Sweet Potato:
If you haven’t done so already, cook and mash the sweet potato until smooth. You can do this by baking, boiling, or microwaving it until tender. Let it cool slightly before mixing.
3. Mix Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. This will ensure that everything is evenly distributed.
4. Mix Wet Ingredients:
In another bowl, beat the eggs. Then add the milk, vegetable oil (or melted butter), vanilla extract, and the mashed sweet potato. Stir everything together until it’s well combined and smooth.
5. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix; it’s okay if there are a few small lumps!
6. Cook the Waffles:
Scoop enough batter onto the preheated waffle iron to fill it without overflowing—usually about ½ to ¾ cup, depending on your waffle iron size. Close the lid and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
7. Keep Warm:
Once cooked, carefully remove the waffles and keep them warm while you repeat the process with the remaining batter.
8. Serve and Enjoy:
Serve the warm waffles topped with whipped cream, a drizzle of maple syrup, and a sprinkle of cinnamon if you like. Enjoy your deliciously fluffy and flavorful sweet potato waffles!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree works great as a time-saver. Just make sure to choose a variety without added sugar or spices for the best flavor in your waffles.
How Can I Make These Waffles Gluten-Free?
To make these sweet potato waffles gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly depending on the blend used.
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Store it in the refrigerator for up to 24 hours. Just give it a good stir before using, as it may thicken while chilling.
How to Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or a waffle iron to get them crispy again!
