Sweet Potato Waffles
Delicious and nutritious waffles made with cooked sweet potatoes, oats, and spices for a satisfying breakfast.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days.