Sweet Potato Waffles
User Reviews
4.9
Sweet Potato Waffles
Description
Sweet Potato Waffles use cooked and peeled sweet potatoes mashed into the batter alongside oats and all-purpose flour, providing a hearty base. Almond milk and eggs bind the ingredients while baking powder adds lift. Cinnamon and orange zest contribute gentle warmth and brightness. Cooking these waffles in a preheated waffle iron yields golden, tender waffles with a balanced sweet and citrus note. This method produces a waffle with a soft center and lightly crisped outer texture.
These waffles pair well with classic maple syrup and toasted pecans, adding sweetness and crunch. They make a comforting breakfast or brunch item and could be complemented by fruit or yogurt on the side for variety.
The recipe notes suggest storing leftovers for 3-4 days in the refrigerator, reheating them in the oven to restore texture. The batter can be made up to two days in advance and kept refrigerated. Variations include using different milk types, gluten-free oats for gluten-free needs, almond flour for a keto option, or leftover sweet potatoes from casseroles or pumpkin puree to reuse ingredients efficiently.
Ingredients
- 1 sweet potato cooked and peeled (about ¾ cup mashed, medium
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup almond milk unsweetened
- ¼ cup avocado oil optional
- 2 egg
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 orange zested
- cooking spray
- pecans for serving, chopped
- maple syrup for serving
Instructions
- Set waffle iron to preheat.
- Place the cooked sweet potatoes, oats, flour, milk, eggs, baking powder, cinnamon, salt and orange zest into a blender. Blend until well combined and there are no chunks of sweet potatoes left.
- Spray waffle iron with cooking spray. Pour ⅓ cup batter into preheated waffle iron. Cook until the outsides of the waffles are golden and cooked through, about 6-8 minutes. Serve with maple syrup and pecans, if desired.
Notes
- Store leftover waffles in an airtight container in the fridge and reheat in a 350°F oven for 5 to 10 minutes.
- Prepare the batter up to 2 days ahead and keep refrigerated until ready to cook.
- Use any type of milk you prefer; almond or coconut milk keep it dairy-free.
- For gluten-free waffles, substitute flours with gluten-free oats; for keto, replace with almond flour.
- Leftover sweet potato casserole or pumpkin puree can be used in place of cooked sweet potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6waffles
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 237mg | 10% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5424IU | 108% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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