Easy Sweet Potato Waffles
Try this simple recipe for sweet potato waffles this fall. Crispy on the outside and fluffy on the inside, each waffle has the perfect blend of fall spices. This is a great way to use up leftover sweet potatoes from Thanksgiving!
Typically when I think of fall breakfast flavors, my mind goes directly to apple and pumpkin. Don’t get me wrong, pumpkin waffles are delicious, but I wanted to try a more unassuming fall ingredient: sweet potatoes. They have that same orange hue and also deliver a fluffy texture!
Why You’ll Love This Recipe
- Easy to make. Just mix the ingredients together, pour into the waffle iron and minutes later you have breakfast!
- Great use of seasonal ingredients. Sweet potatoes are in season during the fall and winter. It makes for a cozy and delicious flavor in baked goods.
- Vitamin-rich. Sweet potatoes provide a good source of vitamin A and C. What a great way to start your morning!
- Full of fall flavor. The addition of warm spices makes each bite flavorful and perfect for autumn!
- Make ahead options. Make the batter the night before or freeze leftover waffles to reheat later!
- Sweet potato: You’ll need one small sweet potato to peel, boil and mash.
- Buttermilk: This makes waffles extra tender and fluffy. Bring to room temperature before using.
- Baking powder: This leavening agent helps the batter rise. Check that it is not expired for best results.
- Spices: For extra flavor, use some seasonal spices. Check that they are fresh for the best taste.
Refer to the recipe card for ingredient details and measurements.
Add some oats. Decrease flour to 3/4 cup and add 1/2 cup rolled oats to the mixture. This will add a subtle chewy texture.
Make it savory. Decrease the brown sugar to 1 teaspoon and omit the spices. Instead, add 3/4 teaspoon garlic powder, 1/2 teaspoon black pepper and 1 teaspoon dried herbs, such as thyme, parsley or rosemary. You can also sprinkle in 1/3 cup shredded cheese, such as parmesan or cheddar.
Add some toppings. Maple butter or apple compote are perfect fall toppings for this breakfast dish. I also think some chopped nuts, such as pecans would taste delicious! Of course you can’t go wrong with the classic maple syrup and whipped cream pairing.
How to Make Sweet Potato Waffles
- Make the batter. Whisk together the wet ingredients. Add the dry ingredients
- Let the batter rest for 10 to 30 minutes. Preheat the waffle iron.
- Cook pancakes. Grease waffle iron with nonstick spray. Pour about 1/3 cup into the iron, close it and cook for 2 to 3 minutes.
- Remove waffle once golden brown and crispy. Repeat with remaining batter. Serve with maple syrup and other desired toppings.
Mash the sweet potato yourself. I highly recommend this method because it guarantees the right consistency for the batter. Simply peel and cut the potato into chunks, boil until tender and mash with a fork.
Don’t over-mix the batter. Over mixing will cause the batter to lose air. As a result, the waffles will be dense instead of fluffy!
Make sure the waffle iron is truly hot before adding the batter. The hotter the waffle iron, the crispier the waffles. Trust me, the waffles won’t burn!
Keep waffles warm after cooking by placing them on a baking sheet in an oven preheated to 250° F.
Make Ahead and Storage Tips
Make ahead the batter and store covered in the refrigerator for up to 12 hours or overnight.
Store waffles in an airtight container at room temperature for up to 3 days. Reheat in the toaster oven if you like them crispy or microwave.
Freeze waffles for up to 3 months. After they have cooled, place them in an airtight container and in the freezer. I like to wrap a few in plastic wrap as an extra layer to prevent freezer burn. When ready to eat, simple place on a baking sheet in the oven at 325 F until heated through (or use the toaster oven).
I don’t suggest this because canned purée tends to have more liquid than mashing the potatoes yourself. If you do choose to use canned, pat it dry with a clean cloth to help absorb some of the moisture.
Yes, but it will have a blander taste. I suggest adding some savory toppings if you choose to do this.
I haven’t tried it with this recipe. Typically waffle batter has a slightly higher fat content than pancake batter. If you try it, let us know how it turns out!
Looking for more fall recipes? Try these next!
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Get the Recipe: Easy Sweet Potato Waffles
- ½ cup mashed sweet potato, about 1 small potato
- 2 large eggs
- ¾ cup (180 ml) buttermilk
- ¼ cup (56 g) melted butter, slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- 2 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- In a large bowl, whisk together the wet ingredients–sweet potato, eggs, buttermilk, butter and vanilla. Add flour, brown sugar, baking powder, spices and salt. Mix until combined (don’t over-mix). Set aside to rest while waffle iron preheats.
- Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Use a ladle to transfer batter to hot waffle iron (about ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes (time varies for Belgian waffle iron vs regular iron). Waffles are done cooking when steam starts to dissipate.
- Remove waffle from iron and immediately serve with a dollop of whipped cream, chopped pecans and maple syrup.