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.
I found this recipe on Pinterest and was intrigued. I have to say after reading your introduction about all your commenters you seem very defensive. Then your remark about how your waffles are “delicious AF” and just watch me duplicate on video attitude makes me never want to make this or any other recipe on your site. If people cannot post their praises and frustrations/failures making your recipe, then don’t post any. People attempt recipes with different levels of cooking experience. Maybe be more specific than “ medium sized sweet potato” and that might be helpful to your followers. I won’t be one of them.
@April, I would guess you’ve never worked with the public before, who often can’t read, are perfectionists, and love to blame others and whine when things don’t turn out right. I’m about to try them, so we’ll see how it goes!
Just made these for bkfst today! LOVED EM! I doubled the recipe, substituted lactaid milk for the almond milk and squeezed the juice from half a lemon. The first waffle came out perfectly. The second stuck to the waffle iron. So, I re- oiled the waffle iron before each time I added new batter. Worked perfectly! This recipe is a keeper!
How did you cook your sweet potato – boiled or baked?
You can do either but I usually bake mine.
I’m not sure why other readers had a problem making these waffles. I followed the recipe, except I used mashed banana, since I didn’t have any sweet potatoes on hand. The waffles were absolutely delicious. The coconut oil and maple syrup add a wonderful sweetness to the waffles, no extra syrup necessary when you sit down to enjoy these.
So happy to hear it! It’s really one of my favorite recipes (especially heading into fall).
Hello,
May I substitute the almond and coconut flour with oat flour? Or would that alter the texture or structure of the recipe too much? Thank you!
No, those grain-free flours are not 1:1 ratios for substitutions unfortunately. You’d have to play around with it to use oat flour.
These waffles were easy to make and were delicious. Thanks for the recipe! They came out perfect each time. FYI, I came up with 2.5 – 3 grams of net carbs for each waffle. Am I close with this result?
Thanks again!
Glad you liked them! To be honest, I’ve never calculated the net carbs so I’m not sure on that.
My hubby made these for me for valentines day. When i went to the kitchen he had this very apologetic look on his face and then I saw why. Im not sure what he did, as it was supposed to be a surprise and i didnt watch him, but they were a mess. HOWEVER, we are the types that tend to turn lemons into lemonade and we just scooped what we could out of the waffle iron and ate out of a bowl. They were sooooo delicious!!!!! I decided to give the recipe a try becuase they really are quite tasty. So, i added an additional egg just to help everything hold together, and they turned out perfectly!! Now we cant get enough!! On a side note, ive found, like many others, that when you use almond flour it requires more egg than traditional recipes. Thats just been my experience
These sweet potato waffles look so delicious! They’ll be perfect for Sunday brunch!
Love the warm spices i these Gina! I bet they’re delicious!
Wow, 567 calories per serving, 38grams of fat, 42 grams of carbs and 20 grams of protein. if I were in my 20s maybe. Have to pass up this recipe.