Sweet Potato Waffles
Breakfast
Potato
Ingredients:
- 240 g (1 cup) cooked sweet potato
- 120 g (1 cup) flour
- 4.7 g (1 tsp) baking powder
- 2.7 g (1 tsp) cinnamon powder
- 0.6 g (¼ tsp) nutmeg
- 4.3 g (1 tsp) vanilla extract
- 180 ml (¾ cup) dairy-free milk
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Mash the sweet potato until completely smooth before mixing it into the batter — any lumps left behind will show up as dense spots in the finished waffles.
Instructions:
- Cook the Sweet Potato: Boil or steam 240 g (1 cup) sweet potato until fork-tender, about 10–15 minutes. Mash until completely smooth.
- Mix the Batter: In a large bowl, combine mashed sweet potato, 180 ml (¾ cup) dairy-free milk, 1 tsp cinnamon powder, ¼ tsp nutmeg (optional), and 1 tsp vanilla extract. Stir in 120 g (1 cup) flour and 1 tsp baking powder. Mix until just combined.
- Cook: Heat a non-stick skillet over medium heat and brush lightly with oil. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden.
- Serve: Stack and serve with maple syrup, fresh fruit, or a dollop of non-dairy yogurt.
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: Lightly oil the waffle iron between batches. Sweet potato batter has natural sugars that can stick.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster for the crispiest result.
Swaps: Sweet potato puree can be replaced with pumpkin puree. Oat flour can be swapped for all-purpose flour or a gluten-free blend.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked sweet potato adds heartiness and a creamy texture once cooked. The flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The cinnamon powder adds warmth and a comforting, spiced aroma.
Sweet Potato Waffles
Ingredients:
- 240 g (1 cup) cooked sweet potato
- 120 g (1 cup) flour
- 4.7 g (1 tsp) baking powder
- 2.7 g (1 tsp) cinnamon powder
- 0.6 g (¼ tsp) nutmeg
- 4.3 g (1 tsp) vanilla extract
- 180 ml (¾ cup) dairy-free milk
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked sweet potato adds heartiness and a creamy texture once cooked. The flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The cinnamon powder adds warmth and a comforting, spiced aroma.
Prep:
Mash the sweet potato until completely smooth before mixing it into the batter — any lumps left behind will show up as dense spots in the finished waffles.
Instructions:
- Cook the Sweet Potato: Boil or steam 240 g (1 cup) sweet potato until fork-tender, about 10–15 minutes. Mash until completely smooth.
- Mix the Batter: In a large bowl, combine mashed sweet potato, 180 ml (¾ cup) dairy-free milk, 1 tsp cinnamon powder, ¼ tsp nutmeg (optional), and 1 tsp vanilla extract. Stir in 120 g (1 cup) flour and 1 tsp baking powder. Mix until just combined.
- Cook: Heat a non-stick skillet over medium heat and brush lightly with oil. Pour about ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden.
- Serve: Stack and serve with maple syrup, fresh fruit, or a dollop of non-dairy yogurt.
