Start your morning with these paleo and gluten-free sweet potato waffles. Filled with fall/winter spices they’re a hearty breakfast you’ll love.
*This post was originally published 9/18/2013. Pictures below are original, the text has been updated as of 1/21/2018 and there’s now a video included on how to make these Sweet Potato Waffles. Scroll down to watch!
In updating this sweet potato waffle recipe to include a video, I felt compelled to update the text of this post too, something I don’t usually do because it just tends to feel “wrong” and because I think it’s hysterical to go back and read my own ridiculousness years later.
It’s been 4.5 years since this was originally posted though and not only was the entire post about the selling of our house (which actually never ended up panning out) but this recipe has since gotten a fair share of criticism (see the comments below) which I feel like we need to talk about.
In fact, a more recent comment on this post is what actually inspired me to make a video showing you how to make these sweet potato waffles.
I woke up one weekend morning to someone basically telling me I ruined their life (ok, not really but it was one of the more dramatic comments down below) because these didn’t turn out at all for them.
The comment made me think twice and I thought to myself “you know what, it’s been awhile since I made these, let me just remake them again to make sure the recipe works.”
Basically, I was second guessing myself. Especially since it’s a paleo recipe and those can be finicky some times.
So, I whipped out all the ingredients doubting myself every step of the way and about 15-20 minutes later I nervously opened the waffle iron after hearing that beep and you know what I found?
A perfect effing sweet potato waffle that looks exactly like the ones you see in the pictures above or the video below.
They’re hearty, wholesome (paleo and gluten-free too), bursting with warm fall flavors of cinnamon and fresh nutmeg and really, all they need is a little drizzle of maple syrup to be breakfast ready.
So, listen all you commenters – I truly don’t know what you’re doing wrong if these aren’t working out for you.
There’s only so many times I can say “did you spray/grease your waffle iron adequately?” or, “are you sure you followed the recipe/directions exactly?” before I start to lose my cool.
This recipe works, it has never failed me and it’s delicious AF. Don’t believe me? Watch the video in this post.
No magic tricks – that’s me making it for you IN FRONT OF A CAMERA start to finish with zero issues.
Here’s to a big stack of waffles on your breakfast plate.
Love These Sweet Potato Waffles? Try These Other Waffle Recipes:
Chocolate waffles with peanut butter sauce (gluten-free)
Chestnut Flour Waffles with Vanilla Cranberry Compote (paleo)
Cherry Oat Waffles (gluten-free)
- Preheat your waffle iron.
- Mix all the dry ingredients in a large bowl (everything through the nutmeg).
- Whisk together all the other (wet) ingredients in a medium bowl.
- Add the wet ingredients to the dry and mix until combined.
- Pour the batter (it will be thick and you'll need to spread it out with a spatula) onto the waffle iron and cook according to the directions on your waffle.