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Paleo Sweet Potato Waffles

Start your morning with these gluten-free, paleo sweet potato waffles. Filled with seasonal fall 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.

Belgian paleo sweet potato waffles on a plate.

In updating this paleo 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.

Paleo sweet potato waffles on a plate with a pat of butter, blueberries and maple syrup.

In fact, a more recent comment on this post is what actually inspired me to make a video showing you how to make these paleo sweet potato waffles.

There’s also a sweet potato waffles web story you can check out as well.

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 stack of gluten-free, paleo sweet potato waffles made with almond flour on a plate.

A perfect 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.

If you like the sound of all those things, you’ll probably also love these gingerbread waffles so give them a try too!

So, here’s a PSA directed at the criticism in the comments – I truly don’t know what you’re doing wrong if these waffles 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 the same exact paleo sweet potato waffle recipe 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)

Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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.


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup peeled, cooked & mashed sweet potato
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons maple syrup
  • 1/2 tablespoon coconut oil
  • 1/3 cup unsweetened almond milk


  1. Preheat your waffle iron.
  2. Mix all the dry ingredients in a large bowl (everything through the nutmeg).
  3. Whisk together all the other (wet) ingredients in a medium bowl.
  4. Add the wet ingredients to the dry and mix until combined.
  5. 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.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 208mgSodium: 1009mgCarbohydrates: 43gFiber: 3gSugar: 29gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment below or pin it to your Pinterest account!


Wednesday 2nd of November 2022

I do not have a waffle iron. Can I use your recipe as is but make pancakes instead?

Gina Matsoukas

Thursday 3rd of November 2022

I haven't tried this as pancakes but I do have a paleo pumpkin pancake recipe on here instead.

Bless my food by payal

Saturday 4th of December 2021

I love to cook with sweet potatoes and I would love to try this recipe for sure. This looks too good.


Saturday 4th of December 2021

I love sweet potatoes and this is a great way to use them. I can't wait to give them a try.


Saturday 13th of March 2021

I made this recipe this morning; substituted pumpkin for the sweet potato, and they were yummy! My hubby, who is not a fan of almond flour, ate every bite! I had some issues with it sticking but used coconut oil on my antiquated waffle iron for the second batch. Note to self- time to replace that 45 year old wedding present!LOL


Sunday 7th of March 2021

Your recipe didn't ruin my day (but I don't have hungry kids waiting on me either!). Thanks to the other comments and my own experience, these turned out great! I used my blender cup for the wet and spice ingredients and added some more mylk to get it moving (I used goat kefir and soy mylks). I left out the syrup to cut down on high glycemic sugars. Then poured the wet into a bowl with the almond and coconut flours, and lastly mixed in 3 T of melted coconut oil/ghee (because that's how I can make waffles in my iron that come out in one piece since I don't use cooking sprays). Cooked as usual in our older Cuisinart regular waffle iron and they came out beautifully. I topped them with walnut butter and thawed raspberries, and will clean out the blender cup by making the latte mentioned by the other commenter. Thanks to everyone!

Gina Matsoukas

Sunday 7th of March 2021

So glad you liked it and it worked out well with your swaps!

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