Golden Sweet Potato Waffles

Transform your holiday leftovers into a breakfast masterpiece with these incredibly delicious Sweet Potato Waffles! Forget traditional pancakes; these waffles are a delightful culinary experience, boasting a perfect balance of crispiness on the outside and a fluffy, tender interior. Infused with a warm medley of aromatic spices like cinnamon, nutmeg, allspice, cloves, and ginger, and perfectly sweetened with rich brown sugar, they promise a flavor profile that’s both comforting and exciting. This recipe is not just easy to make, but it’s also an ingenious way to breathe new life into mashed sweet potatoes, making it a staple for festive brunches or any morning craving for something special. Get ready to impress your family and friends with a breakfast that’s truly extraordinary!

Why You’ll Fall in Love with This Sweet Potato Waffle Recipe

There’s so much to adore about these sweet potato waffles that they’re sure to become a new favorite in your breakfast rotation. They’re more than just a meal; they’re a smart solution and a flavor revelation.

1. Ingenious Use for Leftover Sweet Potatoes: Ever wonder what to do with that extra mashed sweet potato after Thanksgiving or Christmas dinner? This recipe provides a brilliant and delicious answer! It’s a fantastic way to minimize food waste and extend the joy of your holiday flavors into a delightful morning treat. Instead of just reheating them, transform them into something entirely new and exciting.
2. Irresistibly Flavorful and Texturally Perfect: These aren’t just any waffles. They’re buttery, incredibly fluffy on the inside, and wonderfully crisp on the outside, creating a textural dream with every bite. The carefully chosen blend of spices – cinnamon, nutmeg, allspice, cloves, and ginger – combined with the deep, caramel notes of brown sugar, creates an autumnal symphony of flavors that is both comforting and incredibly satisfying. Whether you top them simply with maple syrup or a dollop of homemade cinnamon honey butter, their taste is truly unforgettable.
3. Simple Ingredients, Effortless Preparation: You don’t need a gourmet pantry to whip up these fantastic waffles. Chances are, you already have most, if not all, of the necessary ingredients readily available in your kitchen. The steps are straightforward and easy to follow, making this a perfect recipe for both seasoned cooks and beginners alike. Enjoy a gourmet breakfast without any fuss!
4. Nutrient-Rich and Wholesome: Sweet potatoes are a powerhouse of nutrition, packed with vitamins A and C, fiber, and antioxidants. Incorporating them into your waffles adds a healthy boost without sacrificing taste. It’s a breakfast you can feel good about serving to your family.
5. Versatility for Any Palate: While delicious on their own, these waffles serve as a wonderful canvas for a myriad of toppings. From classic maple syrup and butter to fresh fruits, whipped cream, nuts, or even a dollop of yogurt, you can customize each serving to suit individual preferences, making breakfast fun for everyone.

Unlocking Perfect Sweet Potato Waffles: Expert Tips and Tricks

Achieving bakery-quality sweet potato waffles at home is easier than you think with these professional insights and helpful hints.

• Preparing Your Sweet Potatoes for the Batter: If you’re starting from scratch rather than using pre-mashed leftovers, proper preparation is key. Begin by peeling your sweet potatoes and chopping them into uniform 1-inch cubes. This ensures even cooking. Boil them in lightly salted water until they are fork-tender, typically 15-20 minutes. Alternatively, you can roast them whole (pricked with a fork) or cubed until soft for a deeper, more caramelized flavor. Once cooked, mash them thoroughly until smooth, or use an immersion blender for an extra creamy texture. Ensure they cool slightly before incorporating them into the batter.

• The Secret to a Smooth, Lump-Free Batter: For the best waffle texture, aim for a batter that’s as smooth as possible. After combining your dry and wet ingredients (excluding the egg whites for now), whisk vigorously to break down any flour clumps. If you’re short on time or prefer a super-smooth consistency, feel free to use a blender to combine the dry ingredients, egg yolks, mashed sweet potatoes, butter, vanilla, and milk. Blend until perfectly smooth, then gently fold in the whipped egg whites as instructed.

• Preheat Your Waffle Iron Religiously: This step is non-negotiable for perfectly cooked waffles. A properly preheated waffle iron ensures your waffles cook evenly, develop that coveted golden-brown crisp exterior, and are less likely to stick. Wait until your waffle iron indicates it’s ready (usually a light or an audible signal) before adding any batter. This initial heat creates an immediate crust, trapping moisture inside for a fluffy center.

• Don’t Overmix the Batter (Especially After Adding Egg Whites): Once you’ve gently folded in the whipped egg whites, stop mixing as soon as everything is just combined. Overmixing can deflate the egg whites, leading to dense, chewy waffles instead of light and airy ones. A few small streaks of egg white are perfectly fine.

• For Extra Crispy Waffles: Once a waffle is cooked, immediately transfer it to a wire cooling rack placed over a baking sheet. This allows air to circulate around the waffle, preventing it from becoming soggy from trapped steam. If you’re making a large batch, you can keep finished waffles warm and crispy in a single layer in a preheated oven (around 200°F/95°C) while you finish cooking the rest.

• Storage and Reheating Tips: Cooled waffles can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them in a toaster or toaster oven until warmed through and crispy. You can also freeze cooked waffles for up to 2 months. Simply place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat directly from frozen in a toaster or oven for a quick, delicious breakfast.

More Incredible Breakfast Recipes to Explore

If you loved these sweet potato waffles, you’re in for a treat! Here are more delicious breakfast ideas to brighten your mornings:

• Healthy Lemon Muffins
• Crockpot Breakfast Casserole
• Instant Pot Oatmeal
• Air Fryer Breakfast Potatoes
• Hearty Country Omelette
• Tonga Toast French Toast Casserole
• Fluffy Peanut Butter Pancakes
• Crispy Air Fryer Frozen Hash Brown Patties
• Elegant Smoked Salmon Omelette
• Keto Friendly French Toast
• Creamy Peanut Butter Overnight Oats
• Simple Paleo Pancakes

Sweet Potato Waffles

Prep: 20 minutes

Cook: 15 minutes

Total: 35 minutes

Serve them sweet or serve them savory – either way, these sweet potato waffles are a rich, flavorful, and incredibly satisfying way to use leftover sweet potatoes!

By Cheryl Malik

Pin
Print
Save

Yields: 12 waffles

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon fresh baking soda
• 2 teaspoons fresh baking powder
• 1 teaspoon pumpkin pie spice (make your own or store-bought)
• ½ teaspoon ground cinnamon
• 2 large egg yolks (from 2 large eggs)
• 2 large egg whites (from 2 large eggs)
• 2 cups mashed sweet potatoes (cooled)
• ¼ cup melted butter (or neutral-tasting oil)
• 1 teaspoon pure vanilla extract
• ¾ cup milk of choice
• ¼ cup packed brown sugar (dark or light)

Equipment

• Large mixing bowl
• 2 medium mixing bowls
• Whisk
• Hand mixer
• Large wooden spoon or silicone spatula
• Waffle iron
• Neutral-tasting cooking spray
• Cookie scoop with release handle, ladle, or measuring cup

Instructions

To Make the Sweet Potato Waffle Batter

1. In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon fresh baking soda, 2 teaspoons fresh baking powder, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon until thoroughly blended. Set aside.
2. Carefully crack two large eggs and separate the yolks from the whites. Place the 2 large egg yolks in one medium mixing bowl and the 2 large egg whites in a separate medium mixing bowl. Set the bowl of egg whites aside for later.
3. To the bowl with the egg yolks, add the 2 cups mashed sweet potatoes, ¼ cup melted butter (or oil), 1 teaspoon pure vanilla extract, and ¾ cup milk of choice. Whisk these wet ingredients together until they are fully incorporated and smooth.
4. Transfer the wet ingredient mixture to the bowl containing the dry ingredient mixture. Stir the mixtures together just until all ingredients are combined into a cohesive batter. Use your spoon or spatula to break up any remaining clumps of flour as needed. Do not overmix. Set the bowl aside.
5. Using a hand mixer with a whisk attachment, beat the egg whites in their separate bowl just until they form soft peaks.
6. Add the ¼ cup packed brown sugar to the bowl with the egg whites. Resume mixing with the hand mixer until the sugar is fully incorporated and the egg whites form stiff peaks.
7. Once the desired stiff peak texture is achieved, gently transfer the whipped egg white mixture to the bowl of waffle batter. Carefully fold the egg white mixture into the waffle batter using a large wooden spoon or silicone spatula. Fold just until the egg white mixture is incorporated, being careful not to deflate the egg whites by overmixing. The batter should be light and airy.

To Make the Sweet Potato Waffles

1. Preheat your waffle iron completely. Once hot and ready, lightly spray both sides of the waffle iron with a neutral-tasting cooking spray. Ensure all sides and crevices are coated to prevent sticking.
2. Portion the sweet potato waffle batter into the waffle iron mold. You can use a cookie scoop with a release handle, a ladle, or a measuring cup for even portions. Avoid overfilling to prevent overflow.
3. Once the mold is filled, close the waffle iron. Cook the waffles for approximately 5 minutes, or until the waffle iron is no longer steaming and the waffles are perfectly golden brown and crispy on both sides. Cooking time may vary slightly depending on your waffle iron.
4. Carefully remove the cooked waffle from the waffle iron using a fork or tongs and transfer it to a large plate or a wire rack. Repeat the process until all the waffle batter has been cooked, re-spraying the waffle iron with cooking spray as needed to prevent sticking.
5. When all the batter has been cooked, divide the waffles into your preferred portions. Serve them warm with your desired toppings and enjoy!

Notes

• Yield: The total number of waffles will vary depending on the size of your waffle iron and the amount of batter used for each waffle.
• Make it Gluten-Free: For a gluten-free version, simply substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend.

Toppings Suggestions

Elevate your sweet potato waffles with a variety of delicious toppings:

• Classic whipped cream and a sprinkle of fresh berries (raspberries, blueberries, sliced strawberries).
• Drizzle of warm maple syrup and a pat of butter.
• A dusting of cinnamon and brown sugar, perhaps melted into butter.
• Chopped toasted walnuts or pecans for crunch, paired with maple syrup.
• Homemade Glazed Pecans for an extra touch of decadence.
• A scoop of vanilla ice cream for a dessert-like experience.
• Plain Greek yogurt with a drizzle of honey and granola for a healthier option.
• For a savory twist, try a fried egg, crispy bacon, or a sprinkle of chives and sour cream.
• Nut butter (peanut, almond) and sliced bananas.

Nutrition Information

Serving: 1 serving | Calories: 169kcal | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Total Carbs: 26g | Fiber: 1g | Sugar: 6g | Net Carbs: 25g | Vitamin C: 1mg | Cholesterol: 43mg | Sodium: 223mg | Potassium: 141mg | Calcium: 79mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Frequently Asked Questions About Sweet Potato Waffles

Got questions about making the best sweet potato waffles? We’ve got answers!

Can I Use Canned Sweet Potatoes?

Yes, you can! If using canned sweet potato puree, make sure it’s pure sweet potato without any added sugars or spices, unless you want to adjust your recipe accordingly. Drain it well to remove any excess moisture before measuring out the 2 cups needed for the recipe.

Can I Make These Waffles Gluten-Free or Dairy-Free?

Absolutely! To make them gluten-free, simply substitute the all-purpose flour with an equal amount of your favorite gluten-free all-purpose flour blend. For a dairy-free version, use a plant-based milk (like almond, soy, or oat milk) instead of dairy milk, and replace the melted butter with a neutral-tasting oil such as coconut oil (melted) or avocado oil. Ensure your pumpkin pie spice blend doesn’t contain any hidden dairy if you’re strictly avoiding it.

What Kind of Waffle Iron is Best?

Any standard waffle iron will work beautifully for this recipe. Whether you have a classic square, round, or even a Belgian waffle iron, the results will be delicious. Belgian waffle irons tend to produce thicker, deeper-pocketed waffles, perfect for holding lots of toppings. Just adjust your cooking time slightly as needed – thicker waffles may take a minute or two longer to cook through and become golden.

Can I Prepare the Batter Ahead of Time?

You can prepare some components of the batter in advance, but for the best results, it’s ideal to mix the final batter right before cooking. You can mash your sweet potatoes and store them in the fridge. You can also mix the dry ingredients and store them in an airtight container. However, once the wet and dry ingredients are combined and especially after the whipped egg whites are folded in, the leavening agents (baking soda and powder) start to activate. Letting it sit too long can reduce the fluffiness. If you must, prepare the batter (excluding egg whites) and store it in the fridge overnight. Whip and fold in the egg whites just before cooking.

How Do I Store and Reheat Leftover Waffles?

Store any leftover cooked waffles in an airtight container in the refrigerator for up to 3-4 days. For reheating, the best methods to restore crispiness are a toaster, toaster oven, or air fryer. Pop them in for a few minutes until they’re hot and crispy again. Microwaving is not recommended as it can make them soggy.

Can I Freeze Sweet Potato Waffles?

Yes, these waffles freeze exceptionally well! After cooking, allow them to cool completely. Place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster, toaster oven, or conventional oven until warmed through and crisp.

Can I Make These Savory Instead of Sweet?

Absolutely! While this recipe leans sweet, sweet potatoes are incredibly versatile. To make them more savory, omit or significantly reduce the brown sugar, and reduce the pumpkin pie spice blend. Instead, consider adding herbs like rosemary, thyme, or a pinch of smoked paprika. Top with savory ingredients like fried eggs, avocado, crispy bacon, pulled pork, or a sprinkle of cheese for a unique savory waffle experience.