Start your morning with these sweet potato waffles bursting with fall spices and a hearty texture. Made with simple gluten-free ingredients, they’re perfect with a drizzle of maple syrup for any breakfast or brunch.
In updating this sweet potato waffle recipe to include a video, I feel like we have to talk about this recipe a bit as it has since gotten some criticism (see the comments below) that I can’t seem to replicate. 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 gluten-free, grain-free 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 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?” This recipe works, it has never failed me and it’s delicious AF.
The video below in the recipe card should prove that, you can’t lie on video!
So here’s to a big stack of waffles on your breakfast plate whether they’re these sweet potato waffles, keto waffles or something else!
Why You’ll Love These Waffles
- Thick and fluffy texture like you get at a pancake house — these Belgian waffles have the perfect crevices for holding pockets of maple syrup.
- Naturally sweet from the sweet potatoes, so you can use less sugar.
- Easy to customize with sweet or savory toppings (hello, bacon and fried eggs!)
- Freezer-friendly so you can grab and go these as needed.
Ingredients You’ll Need
- Sweet potatoes – The star of the show! They add natural sweetness and moisture. You can use leftover mashed sweet potatoes or sweet potato puree from a can (usually found near the pumpkin).
- Flour – Almond and coconut flours are used to make these gluten-free, grain-free and paleo friendly.
- Eggs – For structure and fluffiness.
- Milk – Use dairy or plant milk, depending on preference.
- Baking soda – Helps the waffles rise.
- Seasonal spices – A cozy touch of salt, cinnamon and nutmeg is all you need, but you can substitute pumpkin pie spice too.
- Coconut oil – For richness and crispy edges.
- Maple syrup – Just a touch adds some natural sweetness to complement the sweet potato flavor.
- Vanilla extract – Enhances the natural sweetness.
How to Make Sweet Potato Waffles
This is a short overview of the recipe, please see the recipe card below for detailed instructions, ingredient quantities and a video.
Prepare the Sweet Potatoes
If you’re not using pre-cooked sweet potatoes you can quickly prepare them by either boiling or microwaving a raw potato. Roasting or baking works too but takes much longer. You’ll need 3/4 cup of mashed potatoes so 1 medium potato should suffice.
Make the Waffle Batter
In a bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients, then combine the two and mix until the batter is well combined and no flour pockets remain. The batter will be thick and not really “pourable” — this is normal.
Cook the Waffles
Preheat the waffle maker and grease it well with coconut oil, avocado oil, or ghee depending on your preference. Spoon the batter onto the waffle maker and cook according to your waffle maker’s settings until golden brown. Serve warm with a drizzle of maple syrup and your favorite toppings!
My Pro Tips
Recipe Tips & Troubleshooting Waffle Issues
- Use a fork to mash the sweet potatoes thoroughly or a blender for an ultra-smooth batter to avoid clumps in the waffles.
- Let the batter sit for 5 minutes to allow the flour to hydrate. This is important when using coconut flour.
- Don’t skip preheating the waffle iron — this keeps the waffles from sticking and gives you crispier edges.
- Too soft? Cook a little longer and let the waffle sit before removing.
- Keep the waffles warm after cooking if you’re making a big batch by placing them on a wire rack stacked on top of a baking sheet in an oven preheated to 200/250°F.
Toppings and Pairings
Drizzle some maple syrup, pile on fresh fruit, or add a dollop of whipped cream for a classic, cozy breakfast. Or if you want to take it up a notch? A sprinkle of chopped nuts or a spoonful of nut butter makes it even better. I love almond butter with sweet potato baked goods. It’s my favorite topping for sweet potato pancakes and sweet potato bran muffins.
If you’re more of a savory waffle person, go all in with crispy bacon, juicy sausage patties or a perfectly fried egg on top. A little hot sauce or a drizzle of honey over the savory toppings is absolute magic. You can also try this savory hummus waffle recipe made with Italian sausage, basil and sun-dried tomatoes.
Storage & Prepping Ahead
Keep leftover waffles fresh by storing them in an airtight container in the fridge for up to four days. For longer storage, freeze them in a freezer bag for up to three months. When you’re ready to enjoy, pop them in the toaster or oven for the best texture.
Other Things To Bake With Sweet Potato
Sweet potato lends itself wonderfully to baking. Not only is it a tasty, but it brings a nutritious boost to things like cookies, cornbread, biscuits and bread too.
You can even blend it into an amazingly creamy and decadent ice cream too!
Sweet Potato Waffles
Ingredients
- 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 mashed cooked sweet potato
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 tablespoons maple syrup
- 1/2 tablespoon coconut oil
- 1/3 cup unsweetened almond milk
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hello
Many calories are in each waffle?
It is recommended for people with diabetes I?
Thanks seems to me a delicious dish
I am so frustrated, I am just trying and trying to take the waffles off my waffle maker, they stick to the sides and fell apart. The attempt to make pancakes fell as well. What did I do wrong? I followed the recipe to the t. Thanks in advance.
AMAZING! My younger son doesn’t eat sweet potatoes, but he said he would try. He devoured them! He needs as many nutrients as he can get. Thank you SO much for this recipe. This is the first time I have rated one! I made them again to freeze.
Hi
I had the same misfortune. They fell apart as soon as I lifted the Belgian waffle handle. Maybe too much sweet potato in mine? Too starchy?
Just curious if anyone has actually made this. I tried it this morning and they fell apart miserably. Had to abandon ship and use another waffle recipe because these fell apart so much I could get them out of the iron without a scrub brush. Any tips?
Hi Nicole- sorry you had trouble with the recipe. Did you make any substitutions or follow it as written? I’ve made these so many times (again last week actually) and never had an issue with them falling apart. Did you grease your waffle iron?
Thank you so much for the reply! I followed the recipe to the letter and greased my iron. The batter was thick just an you had mentioned so I didn’t suspect anything had gone wrong until trying to remove the waffles. I tried cooking the second waffles longer just in case they were under done in the middle but same result. Do you melt to coconut oil? Is the sweet potato perfectly smooth? Like food processor smooth? I REALLY want to try this again but fear similar results. :(
Yes, the coconut oil should be melted and the sweet potato pretty smooth, I didn’t use a food processor but there shouldn’t be any chunks or anything. Are you using a regular waffle maker or belgian?
Perfect! Enough of a difference for me to try it again. I didn’t melt my oil and I just mashed my sweet potato into the “wet” ingredients so I would say it was pretty lumpy when done. Thanks for your time and help! :)
Gina!! I am looking into buying a waffle maker and am pretty lost about it. I saw your recipe and wonder which waffle maker do you use? do your waffles stick to the waffle maker?
I’ve been reading reviews about a few of them, but none of them seem to quite function perfect or they take a process (like even throwing away the first waffle) in order to get to the perfectly-cooked waffle. HELP! lol. Graciaass!
This is the one I have: https://amzn.to/2lq73RK My husband got it at BJs or Sams Club years ago, pretty sure he didn’t pay that much either (!!) I’ve never had sticking issues with it as long as I spray it before using. Throwing out the first waffle sounds horrible! You shouldn’t have to do that with any good appliance! In all my years of using it, maybe one time was a disaster but I’m pretty sure that was the recipe and not the waffle maker itself.
Yikes! Good luck with your move! I would be nuts with such a big change so quickly. These waffles are absolutely gorgeous. Your photos are so inspiring. Beautiful job!
Come to Mamma!
Hey there,
I am writing a story for a local women’s magazine here in Florida called Bella. My objective is to introduce our readers to the Paleo Diet and I wanted to provide an example of a sweet treat. This clearly fits the bill and looks amazing! May we use this photo in our article with credit to your website?
Thank you,
Heather Culpepper
heatherdawnculpepper@gmail.com
Hi Heather- thanks for reaching out! Yes, you can use the photo with credit. Please do not replicate the recipe in it’s entirety however. Thanks!
Congratulations on selling your house! My last transaction, when I sold my condo after I got married went about that smoothly. I’m glad yours did, because they can be a real hassle at times.
This waffle recipe looks that good! I would have to cook them as pancakes (I hope that would work) because I don’t have a waffle iron and have no intention of getting one, for many reasons, not the least of which is storage space. I’m looking forward to trying them.
I’m excited to try this recipe. Can you give some clarification of the meaning of a “medium” sweet potato? Approximate weight or measurements. Possibly a comparison of size to another physical item. Thank you for sharing this recipe.
I’ve updated the recipe – it’s about 3/4 cup. A little more or less should still be fine.
These look delicious and a change from the banana pancakes I have been making for the family. Because I don’ t have a waffle maker, can make them as pancakes? Thanks