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Sweet Potato Waffles Recipe

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3.8 from 56 reviews

These Sweet Potato Waffles are a delightful twist on classic waffles, combining the natural sweetness and creaminess of cooked sweet potatoes with a crisp exterior. Made with wholesome ingredients like flaxseed meal for binding, cornmeal for texture, and coconut oil for richness, these waffles offer a perfect balance of flavors and a satisfying bite. Serve them warm with yogurt, fresh berries, and maple syrup for a nourishing and delicious breakfast or brunch option.

Ingredients

Main Ingredients

  • 1 small sweet potato (about 8 ounces)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons turbinado sugar (or any granulated sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons flaxseed meal (or 2 eggs as a substitute)
  • 1 cup any unsweetened unflavored milk
  • 1/4 cup melted coconut oil, plus more for brushing
  • 1 teaspoon vanilla extract

For Serving (Optional)

  • Yogurt
  • Berries
  • Maple syrup

Instructions

  1. Cook Sweet Potato: Peel the sweet potato and cut into 1-inch chunks. Place them in a medium pot and add enough water to cover the potato by 1 inch. Cover with a lid, bring to a boil, then reduce the heat to low and simmer until the potato is easily pierced with a fork, about 12 minutes.
  2. Mash Sweet Potato: Drain the cooked potatoes and mash until smooth to yield about 1 cup of purée. Let the purée cool for 5 minutes before mixing with other ingredients to prevent cooking the batter prematurely.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, turbinado sugar, baking powder, and fine sea salt until evenly combined.
  4. Prepare Flaxseed Mixture: In a medium bowl, whisk 3 tablespoons of flaxseed meal with 1/3 cup water and set aside to thicken for about 5 minutes, whisking occasionally to avoid clumps.
  5. Combine Wet Ingredients: To the thickened flax mixture, add the milk, melted coconut oil, vanilla extract, and cooled sweet potato purée. Whisk thoroughly until smooth and no lumps remain. Begin preheating your waffle iron on high.
  6. Make the Batter: Pour the wet sweet potato mixture into the dry flour mixture. Fold gently just until no dry flour patches remain to avoid overmixing, which would make the waffles tough.
  7. Cook Waffles: Brush the preheated waffle iron with coconut oil to prevent sticking. Portion the batter onto the waffle iron and cook on high heat for 5 to 7 minutes until the waffles turn golden brown. Wait until the steam subsides before opening the iron to prevent the waffles from breaking apart.
  8. Serve: Serve the waffles hot, optionally topped with yogurt, fresh berries, and maple syrup for added flavor and sweetness.

Notes

  • Flaxseed meal acts as a vegan egg substitute; alternatively, you can use 2 eggs if not vegan.
  • Preheating the waffle iron properly ensures crispy waffles that cook evenly.
  • Letting the sweet potato purée cool slightly prevents cooking the batter prematurely when mixing.
  • Do not overmix the batter after adding wet ingredients to preserve waffle texture and tenderness.
  • Brushing the waffle iron with oil helps to prevent sticking and ensures easy waffle removal.

Find it online: https://justsosavory.com/sweet-potato-waffles-recipe/