Vegan Sweet Potato Waffles
These Sweet Potato Waffles are vegan, gluten-free, and take just minutes to make! They’re the perfect nutrient-packed breakfast for both kids and adults.
If you know me, you know I love waffles. I typically make my classic Vegan Gluten-Free Waffles at least a few times a week, but recently I decided to switch it up and throw some sweet potato into the mix. They turned out perfectly moist, yet crispy, and full of fall flavor.
I’m always trying to come up with creative ways to sneak more veggies and nutrients into meals for my two-and-a-half-year-old, and these sweet potato waffles are perfect since he loves waffles. You can top these with fruit, nut butter, or a pat of non-dairy butter with some maple syrup.
How to Make Sweet Potato Waffles
Sweet potato waffles are so easy to make – you’ll be wondering why you’re not making them every day! Simply take a cooked and peeled sweet potato, mash it, and combine it with non-dairy milk and a vegan “egg”, which is just flax or chia seeds combined with water. After mixing the wet ingredients, mix the dry (oat flour, cinnamon, and baking powder) and combine it all in a big bowl. Pour into a waffle iron, and you’ll have a delicious breakfast!
How to Make Your Sweet Potato Waffles Vegan
Typically, waffles include eggs and milk and are cooked in butter. These sweet potato waffles, however, are easily made vegan by just swapping a few ingredients – chia/flax eggs, plant milk, and cooking with coconut oil or olive oil instead of butter. This way, we’re also packing in some nutrients! The chia/flax adds omega-3 fatty acids, the plant milk can add plant protein (depending on what kind – I like to use soy or pea milk) and olive oil adds some healthy fat.
Gluten-Free Sweet Potato Waffles
These waffles are also gluten-free, thanks to the oat flour! If you don’t want to use oat flour, you could also use a gluten-free flour blend or even whole wheat flour if you’re not allergic to gluten. I like to switch it up depending on what I have on hand.
More Sweet Potato Recipes
- Roasted Red Pepper + Sweet Potato Pasta >>
- Vegan Sweet Potato Mac N’ Cheese >>
- Spiced Sweet Potatoes with Coconut Cashew Sauce >>
- Vegan Sweet Potato Brownies >>
- Sweet Potato Breakfast Cookies >>
- 1½ cups oat flour*
- 1 tsp cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 1 chia or flax egg (1 tablespoon chia or flax + 3 tablespoons warm water)
- ⅓ cup cooked sweet potato, mashed**
- 1 cup plant milk
- 1 tablespoon maple syrup (optional)
- Combine all dry ingredients in a large bowl.
- Whisk together all wet ingredients in a small bowl, then fold into dry.
- Cook in a well-oiled waffle iron according to iron directions.
How to Cook A Sweet Potato
The easiest way to cook your sweet potato is to:
- rinse and scrub it
- pierce it all over with a fork or knife
- rub it with olive oil
- bake at 400°F degrees for about 1 hour
I usually cook 1-2 sweet potatoes at the beginning of the week to use in recipes like this one, stirred into oatmeal, or for my sweet potato cookies. You can simply toss them in a glass storage container and then peel off the skin when you’re ready to use them.
You can also use sweet potato puree from a can for this recipe or “flash cook” a sweet potato by repeating the same process as above, but instead, microwaving it wrapped in a wet paper towel for about 6-8 minutes. You may have to add a little more milk to your batter depending on the moisture of your sweet potato – microwaved taters tend to be much drier than baked.
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Weigh-in: Have you ever had sweet potato for breakfast? Will you try these Vegan Sweet Potato Waffles?