Sweet Potato Waffles

A stack of golden-brown waffles made with sweet potato topped with fresh blueberries and a pat of butter, drizzled with syrup, on a white plate. In the background, a bowl filled with more blueberries and a silver fork and knife are visible.

4.50 from 75 votes

These sweet potato waffles are fluffy on the inside and crispy on the outside, with warm spices and a hint of natural sweetness. They pair perfectly with maple syrup or savory toppings and are easy to make and freezer-friendly for a quick breakfast anytime.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: sweet potato waffle recipe, sweet potato waffles

Servings: servings

Author: Gina Matsoukas

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

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