If you have leftover sweet potatoes or just want a fresh twist on your breakfast routine, sweet potato waffles are a fantastic option to try. These waffles blend the natural sweetness and creamy texture of cooked sweet potatoes with wholesome ingredients like oats and almond milk. They make for a satisfying, low-carb breakfast that’s packed with flavor and nutrients. Each waffle contains only about 80 calories, making them a guilt-free treat you can enjoy any day of the week.
Why You’ll Love These Sweet Potato Waffles
These waffles are not only delicious but also incredibly versatile and easy to make. Using leftover sweet potatoes is a smart way to reduce waste while creating a meal that feels indulgent but is actually healthy. You get a perfect balance of sweetness and spice thanks to the cinnamon and a hint of orange zest, which brightens up the whole dish. Plus, the waffles come out golden and crispy on the outside but soft and tender inside — a texture combo that’s hard to resist. Whether you’re serving them for a quick breakfast, a weekend brunch, or even a light dinner, these waffles fit the bill perfectly.
Ingredients You’ll Need for Sweet Potato Waffles
To prepare these waffles, you’ll gather a handful of simple, everyday ingredients that come together easily:
- 1 medium cooked and peeled sweet potato (about ¾ cup mashed)
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsweetened almond milk (or any milk of your choice)
- ¼ cup avocado oil (optional, for moisture)
- 2 eggs
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- Zest of 1 orange
- Cooking spray for the waffle iron
- Optional toppings: chopped pecans and maple syrup
How to Make Your Sweet Potato Waffles Step-by-Step
Start by preheating your waffle iron so it’s ready when your batter is blended. In a high-speed blender or food processor, combine the cooked sweet potato, rolled oats, flour, almond milk, eggs, baking powder, cinnamon, salt, and orange zest. Blend everything together until the mixture is smooth and there are no chunks of sweet potato left. This step is crucial for a uniform batter that will cook evenly.
Once blended, lightly spray your waffle iron with cooking spray to prevent sticking. Pour about ⅓ cup of batter onto the preheated waffle iron and spread it evenly. Close the lid and cook for 6 to 8 minutes or until the waffles are golden brown and cooked through. The outsides should be crisp, and the inside tender and soft.
Repeat this process with the remaining batter. You should be able to make about six waffles in total. Serve immediately with maple syrup and a sprinkle of chopped pecans to add a pleasant crunch and extra flavor.
Serving Your Sweet Potato Waffles
These waffles are delightful on their own but become even more special with the right toppings and sides. Drizzling pure maple syrup over them enhances their natural sweetness, while the crunch from pecans adds texture and a nutty note. You can also try fresh fruit like sliced bananas, berries, or a dollop of Greek yogurt for extra creaminess and protein.
If you’re looking to make your breakfast more filling, serve these waffles alongside scrambled eggs or a fresh fruit salad. For a cozy brunch vibe, a warm cup of your favorite coffee or herbal tea pairs beautifully with the sweet and citrusy notes of the waffles.
Expert Tips to Perfect Your Sweet Potato Waffles
To get the best results, make sure your sweet potato is well cooked and soft before mashing or blending. You can steam, boil, or roast it — roasting will bring out more sweetness and depth of flavor. When blending the batter, ensure it’s completely smooth for an even texture in your waffles.
Avoid overfilling the waffle iron to prevent batter overflow and uneven cooking. If you want extra crispy waffles, try leaving the cooked waffles in the iron for an additional minute or two, but watch carefully so they don’t burn.
Feel free to adjust the cinnamon and orange zest amounts to suit your taste. If you prefer a milder spice, reduce the cinnamon. For a stronger citrus punch, add more orange zest or even a splash of fresh orange juice to the batter.
How to Store Your Waffles Properly
If you have leftovers, don’t worry. Store any cooked waffles in an airtight container in the fridge, where they will keep well for about 3 to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5 to 10 minutes until warmed through and crispy again. Avoid microwaving if you want to maintain that crispy exterior.
You can also freeze cooked waffles for longer storage. Wrap each waffle individually in plastic wrap or parchment paper, then place them in a freezer-safe bag. When ready to eat, toast or bake them straight from the freezer for a quick, convenient meal.
Variations to Make Sweet Potato Waffles Your Own
These waffles are a great base recipe that you can easily customize to fit your preferences or dietary needs. To make a gluten-free version, swap the all-purpose flour with gluten-free oat flour or almond flour. For a more keto-friendly approach, replace the oats and flour with almond flour alone.
Add some extra flavor by mixing in chopped nuts, shredded coconut, or even mini chocolate chips into the batter. For a dairy-free version, stick with almond milk or coconut milk, which both work well here.
You can also experiment with spices—try adding nutmeg, ginger, or cardamom for a different flavor profile. For a fruity twist, fold in mashed bananas or blueberries along with the sweet potato before blending.
Frequently Asked Questions About Sweet Potato Waffles
What kind of sweet potato should I use for these waffles?
Any sweet potato variety will work, but orange-fleshed sweet potatoes are the most common and provide a natural sweetness and vibrant color.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to two days in advance. Store it covered in the fridge, and give it a quick stir before using.
How do I make these waffles gluten-free?
Replace the all-purpose flour with gluten-free oat flour or use only almond flour. Be sure to use gluten-free oats if you go that route.
Are these waffles suitable for a low-carb diet?
They are relatively low in carbs compared to traditional waffles but not strictly keto unless you substitute the flour and oats for almond flour.
Can I use leftover sweet potato casserole or pumpkin puree instead?
Absolutely! These substitutions will work well and add a slightly different flavor while maintaining the texture.
Sweet Potato Waffles
Equipment
- Waffle Iron
- High-Speed Blender or Food Processor
- Mixing Bowl
Ingredients
- 1 medium cooked and peeled sweet potato (about ¾ cup mashed)
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsweetened almond milk (or any milk of your choice)
- ¼ cup avocado oil (optional, for moisture)
- 2 eggs
- 1 tsp. baking powder
- ¾ tsp. cinnamon
- ¼ tsp. salt
- Zest of 1 orange
- Cooking spray for the waffle iron
- Optional toppings chopped pecans and maple syrup
Instructions
- Preheat your waffle iron.
- In a blender or food processor, combine the cooked sweet potato, rolled oats, flour, almond milk, eggs, baking powder, cinnamon, salt, and orange zest. Blend until smooth.
- Lightly spray the waffle iron with cooking spray. Pour about ⅓ cup of batter onto the preheated waffle iron and spread evenly.
- Close the lid and cook for 6 to 8 minutes until golden brown and cooked through.
- Repeat with the remaining batter to make about six waffles. Serve immediately with maple syrup and chopped pecans.
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