Purple Sweet Potato Waffles
Breakfast
Potato
Ingredients:
- 240 g (1 cup) cooked purple sweet potato, mashed
- 120 g (1 cup) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) fine salt
- 4.3 g (1 tsp) pure vanilla extract (or ube extract, optional)
- 180 ml (¾ cup) coconut milk
- 15 ml (1 tbsp) maple syrup (optional)
Equipments:
Features:
20 minutes or less
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Mash the purple sweet potato until completely smooth before mixing it into the batter — any lumps left behind will show up as dense purple spots in the finished waffles.
Instructions:
- Cook the Sweet Potato: Boil or steam 240 g (1 cup) purple sweet potato until fork-tender, about 10–15 minutes. Mash until completely smooth.
- Mix the Batter: In a large bowl, combine mashed purple sweet potato, 180 ml (¾ cup) coconut milk, 1 tsp vanilla extract, and 1 tbsp maple syrup (optional). Stir in 120 g (1 cup) flour, 1 tsp baking powder, and ¼ tsp salt. Mix until just combined.
- Cook: Preheat the waffle iron fully. Pour batter onto the hot iron and cook until crisp and golden, according to your waffle iron's instructions, about 5–7 minutes per waffle.
- Serve: Serve warm with maple syrup, coconut whipped cream, or fresh fruit.
Notes: Preheat the waffle iron fully before adding batter. Don’t lift the lid too early — wait until steam stops escaping from the sides.
Tips: Purple sweet potatoes (Okinawan or Stokes purple varieties) give the most vivid color; ube is a related but different tuber and works too if that's what you can find. A splash of ube extract deepens both the color and the flavor.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster for the crispiest result.
Swaps: All-purpose flour can be swapped for a 1:1 gluten-free blend. Coconut milk can be replaced with any other dairy-free milk.
The purple sweet potato is the star here, giving the waffles their vivid natural color, subtle sweetness, and moist, tender crumb. Flour provides the structure that holds everything together. Baking powder gives the waffles lift so they stay light rather than dense. Coconut milk adds richness and a subtle complementary flavor, while vanilla (or ube extract) rounds out the flavor and deepens the color.
Purple Sweet Potato Waffles
Ingredients:
- 240 g (1 cup) cooked purple sweet potato, mashed
- 120 g (1 cup) all-purpose flour
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) fine salt
- 4.3 g (1 tsp) pure vanilla extract (or ube extract, optional)
- 180 ml (¾ cup) coconut milk
- 15 ml (1 tbsp) maple syrup (optional)
Equipments:
Features:
Why These Ingredients:
The purple sweet potato is the star here, giving the waffles their vivid natural color, subtle sweetness, and moist, tender crumb. Flour provides the structure that holds everything together. Baking powder gives the waffles lift so they stay light rather than dense. Coconut milk adds richness and a subtle complementary flavor, while vanilla (or ube extract) rounds out the flavor and deepens the color.
Prep:
Mash the purple sweet potato until completely smooth before mixing it into the batter — any lumps left behind will show up as dense purple spots in the finished waffles.
Instructions:
- Cook the Sweet Potato: Boil or steam 240 g (1 cup) purple sweet potato until fork-tender, about 10–15 minutes. Mash until completely smooth.
- Mix the Batter: In a large bowl, combine mashed purple sweet potato, 180 ml (¾ cup) coconut milk, 1 tsp vanilla extract, and 1 tbsp maple syrup (optional). Stir in 120 g (1 cup) flour, 1 tsp baking powder, and ¼ tsp salt. Mix until just combined.
- Cook: Preheat the waffle iron fully. Pour batter onto the hot iron and cook until crisp and golden, according to your waffle iron's instructions, about 5–7 minutes per waffle.
- Serve: Serve warm with maple syrup, coconut whipped cream, or fresh fruit.
