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Sweet Potato Waffles
Breakfast
Ingredients:
- 240 g (1 cup) cooked sweet potato (about half of a large sweet potato)
- 120 g (1 cup) flour (whole-wheat, all-purpose, or gluten-free)
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp nutmeg (optional)
- 1 tsp vanilla extract
- 180 ml (¾ cup) dairy-free milk (such as almond, soy, or oat)
Equipments:
- Large mixing bowl
- Waffle iron
- Whisk
- Spatula
- Measuring cups and spoons
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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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.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Sweet Potato Waffles
4 Waffles
Prep 10 min
Bake 10-15 min
Ingredients:
- 240 g (1 cup) cooked sweet potato (about half of a large sweet potato)
- 120 g (1 cup) flour (whole-wheat, all-purpose, or gluten-free)
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp nutmeg (optional)
- 1 tsp vanilla extract
- 180 ml (¾ cup) dairy-free milk (such as almond, soy, or oat)
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
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.
