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 wish nutritional values/ macros were listed.
Sorry about that, they should’ve been! It’s fixed now and you can see it on the bottom of the recipe card.
Perfection! So tasty! It’s nice to find a recipe that works well and tastes great without needing to altar it. Very filling, only ate 3 and freezing the rest for easy breakfast.
Thank you!
I was searching for a sweet potato waffle recipe and found yours!
They are sooo good! Now I just have to hide them from my lo carb eating hubby….they’re mine! Perfect for peanut butter sandwiches at work! Thank you for this post! And are you on Instagram? I’d love to follow you!
My husband and extremely picky toddler loved it. Making it again today. Thank you for this recipe. Last time I substituted the coconut oil with butter because the hubby prefers butter, today I’m using ghee. I hope it turns out as great as last time.
Going to make these this morning. Hoping my 5 year olds will eat them, it will be a great way to get them to eat veggies/a super food!! Thanks for the video and recipe!
I’m sure this is user error, but I can’t seem to find the video. When I click the video link, it takes me to the video page. I found this recipe but when I click it, I wind up right back here on this page again. Not essential, I’m going to try them anyway, but I’m definitely curious to see the texture of these before they hit the waffle iron.
The video should load (just checked and it does for me) towards the top of the post above. There may be a quick ad that shows on it first. If you have an ad blocker enabled on your browser it won’t show. If that doesn’t work for some reason, you can also see it here: https://www.youtube.com/watch?v=iA4hocrtVX8
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Well am I glad I found you! I think I want to be friends ??? I look forward to trying these waffles and I promise if they don’t turn out I will only blame myself! The best part of this whole thing is your unapologetic reply to the masses: “So, listen all you commenters – I truly don’t know what you’re doing wrong if these aren’t working out for you.” Preeeeeeeeach!!!! Thank you for the recipe!
I have not tried these as yet, but maybe if there was a weight measurement for the sweet potato as they come in all shapes and sizes
Tried and tried to get this recipe to work for waffles. Yummy tasting but NOT for the waffle iron. If you look at any other recipe for waffles, you will notice much more liquid. Sweet potato is not liquid! Well, there is a reason for the liquid. I finally added about a cup of almond milk (it STILL stuck to the waffle iron) and made pancakes. Delicious.