Sweet Potato Waffles
Let’s talk about sweet potatoes! I love and adore them and eat them fairly often, but always as a savory side with dinner. After making my Sweet Potato Burgers last month, I wanted to try another new way to use sweet potatoes – enter sweet potato waffles!
You know, to be honest, I’m not sure I’ve ever had sweet potato pie. I know, I know, I am seriously missing out! I wasn’t really in the mood to make a whole pie though so waffles seemed like a better idea! I have to say, sweet potato waffles were a great decision!
I made my own sweet potato puree by just boiling some cubed sweet potato, but you can also roast it for even better flavor. Or, you can buy it canned if you want a shortcut. I prepped my puree the night before so I could just get started on making the waffles right away in the morning.
Maddie loved these waffles! I got 6 waffles out of this recipe so I also ended up freezing some and we enjoyed these over the next few weeks. I heated them up by popping them right in the toaster and they crisped up perfectly!
I love these waffles for a nice fall breakfast. They are a great alternative for those who don’t love pumpkin or if you just want to change things up for breakfast! Serve them with toasted pecans or walnuts.
- 1 large sweet potato, peeled and diced (see note)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups milk
- 2 tablespoons granulated sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- cooking spray
- Add diced sweet potato to a small sauce pan and fill with water. Place the pan on the stove over medium high heat. Boil the potato until fork tender. Drain and add to a food processor. Puree until smooth (you can prep the puree in advance if desired). Reserve 2/3 cup of sweet potato puree and set aside.
- In a large mixing bowl, add the flour, baking powder, cinnamon, nutmeg, cloves, and the salt. Mix until combined. Make a well in the center and add 2/3 cup of sweet potato puree along with the eggs, milk, sugar, oil, and vanilla extract. Mix until just combined. Do not overmix.
- Heat waffle iron. Spray iron plates with cooking spray. Spoon about 1/2 cup of batter (this may vary by the size of your waffle iron) on the waffle iron and close the lid. Cook until the waffle is golden brown.
- Serve with butter, toasted pecans or walnuts, and syrup or powdered sugar!
You will need 2/3 cup of sweet potato puree. I find that one large sweet potato will yield this amount, however, you may want to cook two potatoes if you are unsure. You can also buy sweet potato puree from a can if desired.
Serving Size:1 waffle (4 quarters)
Amount Per Serving: Calories: 416 Total Fat: 22g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 98mg Sodium: 418mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 10g