Healthy Sweet Potato Waffles
Sweet potatoes are a year-round staple for me.
Another regular fixture in my diet is waffles. I mean, is there ever a time that isn’t ideal for eating waffles?!
If your answer is yes, then you’re in the wrong place because here in #WhitsKitch, we looooove waffles.
Despite what you may believe thanks to Denny’s and Eggo, waffles can actually be an incredibly healthy breakfast option.
When made with whole-grains, healthy fat and lean protein, waffles are the complete package to fuel your bod for an energy-packed day.
I eat them every weekend — mainly using my trusty Gluten-Free Banana Belgium Waffles or Vegan Pumpkin Waffles recipes.
To add even more health-promoting power to this nutrient-packed breakfast, I frequently experiment, tossing random produce into the mix. This weekend, I went for the sweet potatoes.
Sweet potatoes are an excellent source of vitamin A from beta-carotene, a potent antioxidant, as well as vitamin B6, which is important for proper nutrient metabolism.
With just five grams of natural sugar per potato, they add an incredibly sweet flavor to these waffles.
I topped mine with blueberries, peanut butter, and the tiniest drizzle of maple syrup (1/2 tsp.) for flavor.
My husband loves all waffles equally, but he raved about these.
- 1 Medium Sweet Potato (~1½ chopped or 380 g, pre-cooked)*
- 1 C. Old Fashioned Rolled Oats
- 1 T. Baking Powder
- 1 tsp. Cinnamon
- 1 Vegan Egg (1 T. ground flax seed + 3 T. warm water. Let sit for 3 minutes)
- ¾ C. Unsweetened Vanilla Almond Milk (or milk of choice)
- 1 T. Extra Virgin Coconut Oil (or oil of choice)
- 1 T. Vanilla Extract
- ¼ C. Blueberries
- 1 T. Peanut Butter or Almond Butter
- 1 tsp. Maple Syrup or Honey
- Cook sweet potatoes - either roasting for 45 minutes at 400 degrees or by piercing with a knife, wrapping in a wet paper towel, and microwaving for 6-8 minutes.
- Process dry ingredients - oats, baking powder, cinnamon, stevia - in a food processor or blender. Pour into a mixing bowl.
- Process wet ingredients - sweet potato, vegan egg, oil, milk, vanilla - in a food processor or blender.
- Pour wet ingredients into the bowl with dry, and mix until just incorporated.
- Lightly coat waffle iron with cooking spray and pour batter into the iron. Cook according to waffle iron directions.
- Top waffles with fruit, nut butter, etc. Enjoy!
**Prep time reflects microwaved sweet potato.
Want more healthy waffle recipes? Try these:
“Allergy-Free” Waffles – vegan, gluten-free, dairy-free, nut-free, soy-free, egg-free
Gluten-Free Banana Belgium Waffles
Cheddar + Chive Cauliflower Waffles
Vegan Pumpkin Waffles with Pumpkin “Nice Cream”
Want more healthy breakfast recipes?
Try these! >>
Buckwheat Breakfast Bowl with Garlicky Lemon Tahini
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Deborah @ Confessions of a mother runner says:
I love making unconventional things with sweet potatoes too! These look fantastic come over and join meatless Monday
Whitney English says:
Right?! Sweet potatoes are just so darn versatile!
Caity @ Moi Contre La Vie says:
These looks AMAZING. Can’t wait to make them!!
Whitney English says:
Thank you!! Let me know if you try them! xo
Les @ The Balanced Berry says:
So glad you posted this – I’ve been drooling over them since I saw you post about them on IG! I have an extra sweet potato that needs to be used up, so I will definitely try this recipe this weekend. Thanks for sharing!
Whitney English says:
Awesome! Let me know how they turn out!! xo
Lee says:
Next time I’m in LA, you’re making these for me.
Whitney English says:
You got it lady! I guess you’ll have to come back soon :) xo
Julie says:
Hi! Can you please tell me what waffle maker you used? My iron can handle traditional batter, but ruins every attempt I make at being more creative. Judging from your pictures, you do not have this issue… Thanks!
Whitney English says:
Hi Julie! So sorry for the delay!! I have an All Clad 4-Square Belgium Waffle Maker and it just might be my favorite appliance in the whole kitchen. Def worth the investment!!
Florence says:
I just attempted to make these. Were you supposed to blend the oats into flour? It just said mix, so I mixed them by hand instead of in a food processor. I did blend the wet ingredients with a hand blender. The waffles totally fell apart in the waffle maker, with the top stuck to the top half of the maker and the bottom half stuck to the bottom. I ate the scrapings and they left a slight burning sensation in my mouth — is it possible a tablespoon of baking powder is too much for this recipe?
Whitney English says:
Hi Florence, I’m sorry you had trouble with the recipe :( Yes, the oats are supposed to be blended or processed along with the rest of the dry ingredients, and then mixed with the blended wet ingredients. Try it that way and it should work. Also, I always use a full tablespoon and it works well for me. If it tasted weird though you could definitely try adding a little less – maybe half? Let me know if you try them again!
Marianne says:
I had the same issue. They fell apart in my waffle maker. Bummer!
Whitney English says:
Sorry to hear that, Marianne :( It always turns out great in mine and I have friends and family who make it regularly too – so I promise it works! It could be your waffle iron… waffles that use alternative ingredients are harder to hold together than regular waffles with flour and eggs. It may be that you need a more high-powered iron? I have an All-Clad and it can literally turn anything into a waffle. Just a thought!
Christy says:
I just made these. They do taste fantastic but I had the same problem as Florence with them sticking. I’m wondering if my sweet potato ratio wasn’t quite right. Do you know the exact weight measurement of sweet potato?
Whitney English says:
Hi Christy,
I’m sorry you had trouble with them sticking. Did you grease the waffle iron? I do not have an exact weight on the sweet potato. I usually just use an average 5 inch medium potato – or about 1 + 1/2 cup of chopped sweet potato (before you cook it). The next time I make them I will weigh it out and let you know!
Whitney English says:
Hi Christy,
I made the waffles this morning and weighed the amount of potatoes – it was 380 g, about 2 C. of cubed sweet potatoes. Hope that helps!
Lily says:
Aren’t these yams not sweet potatoes? Sweet potatoes are light in color. ;)
Whitney English says:
Hi Lily! I can’t rememebr from this exact batch but it’s my understanding that yams and sweet potatoes are essentially the same thing. Here’s an article showing the various types of sweet potatoes/yams: http://www.huffingtonpost.com/entry/types-of-sweet-potatoes-to-eat_us_563bb2bde4b0411d30701b0d
Hira says:
So trying this out ! Looks so good
HIra
http://www.hirascabin.com
Andy Parsons says:
Wow, they look extremely tasty. Seriously, one of the tastiest recipes, that I have seen for a while. Especially as I’m a huge fan of waffles overall :)
Thanks for sharing this recipe with us!
Demetrius says:
I loved this post.I read your blog fairly often and
you’re always coming out with some great stuff. I shared this
on my Facebook and my followers loved it!
Keep up the goodd work!!! :)
Lauren says:
How many cups of cooked sweet potatoes?
Vibra says:
Anything potato is love for me but these waffles look delicious. I will try it, I am sure it will turn out great.
Carolina Puckett says:
Just made the sweet potato waffles – they were delicious!
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Zee says:
Tried those and wow, it turned out great. Thanks for sharing these waffle recipes.