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.
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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.

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)
Blueberry Oatmeal Waffles (gluten-free)
Cherry Waffles (gluten-free)

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4.50 from 75 votes

Paleo Sweet Potato Waffles

Servings: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 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


  • 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.



Serving: 1SERVINGCalories: 358kcalCarbohydrates: 43gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 208mgSodium: 1009mgFiber: 3gSugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

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.

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Recipe Rating


  1. 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

  2. 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!

  3. I LOVE waffles for breakfast but have avoided them since eating healthier. I am so thrilled to have found your recipe! The sweet potato is a genius ingredient. And they tasted amazingly satisfying and filling. Can’t wait to have them again.

  4. I came across this recipe on Pintrest, it looks amazing. I wish I had a waffle iron! I was reading through the comments and I wonder if people are having problems because they are using too much batter? Your batter fits entirely in the iron with “rough” edges vs perfectly square or round waffles. Maybe the smaller amount allows the waffles to cook better? Anyway just a thought from someone who has never made waffles.

    1. @Jenny, Great point. The recipe doesn’t give much detail for how to actually cook the waffle in the iron, and everyone’s waffle iron is different. It came up first in a google search for sweet potato waffles which I’m craving this morning so I’m going to give it a try (with more coconut oil in the batter, because that’s what works in our “non-stick” waffle iron.

    1. Sorry about that, they should’ve been! It’s fixed now and you can see it on the bottom of the recipe card.

  5. 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!

  6. 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!