Sweet potato waffles are a delightful variation of the classic breakfast favorite. These waffles are not only incredibly delicious but also packed with nutrients from the sweet potatoes. The natural sweetness of the potatoes adds a unique flavor profile that will have you coming back for more. I first discovered this recipe during a brunch outing with friends, and I was instantly hooked. Since then, I've experimented with different variations and techniques to perfect my own version of sweet potato waffles.
One of the things I love most about sweet potato waffles is their versatility. You can enjoy them as a sweet treat with maple syrup and whipped cream, or you can get creative and top them with savory ingredients like bacon and eggs. The possibilities are endless! So, let's dive into the recipe and create some mouthwatering sweet potato waffles.
Jump to:
Ingredients
- Sweet potatoes — 2 medium-sized, cooked and mashed
- All-purpose flour — 2 cups
- Baking powder — 1 tablespoon
- Salt — ½ teaspoon
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Eggs — 2 large
- Milk — 1 ½ cups
- Unsalted butter — ¼ cup, melted
- Vanilla extract — 1 teaspoon
- Maple syrup — For serving
- Whipped cream — For serving
Instructions
- In a large mixing bowl, combine the mashed sweet potatoes, flour, baking powder, salt, cinnamon, and nutmeg. Mix well until all the ingredients are evenly incorporated.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense waffles.
- Preheat your waffle iron according to the manufacturer's instructions. Once heated, lightly grease the waffle iron with cooking spray or melted butter.
- Spoon the batter onto the preheated waffle iron, using about ½ cup of batter for each waffle. Close the lid and cook until golden brown and crispy, usually about 3-4 minutes.
- Carefully remove the waffles from the iron and transfer them to a wire rack to cool slightly. Repeat the process with the remaining batter.
- Serve the sweet potato waffles warm with maple syrup and a dollop of whipped cream. Enjoy!
Substitutions
- Flour — If you prefer a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is suitable for baking.
- Milk — Feel free to use any type of milk you prefer, such as almond milk or oat milk, as a dairy-free alternative.
- Butter — If you follow a dairy-free or vegan diet, you can substitute the melted butter with melted coconut oil or a plant-based butter substitute.
Variations
- Savory sweet potato waffles — For a savory twist, add some chopped herbs like rosemary or thyme to the batter. Serve the waffles with toppings like fried eggs, crispy bacon, and a drizzle of hot sauce.
- Spiced sweet potato waffles — Enhance the warm flavors by adding a pinch of ground ginger or cloves to the batter. Top the waffles with a sprinkle of powdered sugar and a dollop of whipped cream for a cozy treat.
- Chocolate chip sweet potato waffles — For a decadent treat, fold in a handful of chocolate chips into the batter before cooking. Serve the waffles with a generous drizzle of chocolate sauce and a scoop of vanilla ice cream.
Dietary Restrictions
- Gluten-free — To make these waffles gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
- Dairy-free — Use a dairy-free milk alternative, such as almond milk or oat milk, and replace the melted butter with melted coconut oil or a plant-based butter substitute.
Equipment
- Waffle iron
- Large mixing bowl
- Whisk
- Wire rack
Storage and Reheating
- Store any leftover sweet potato waffles in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply pop the waffles in a toaster or toaster oven until warmed through and crispy.
Pro Tips
- Smooth batter — To ensure a smooth batter, make sure the mashed sweet potatoes are well-blended. You can use a blender or food processor to achieve a silky texture.
- Preheating the waffle iron — Give your waffle iron enough time to preheat properly. This will help create crispy waffles with a golden-brown exterior.
- Don't overmix — When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough waffles.
- Adjusting consistency — If the batter seems too thick, add a splash of milk to thin it out. If it's too thin, add a tablespoon of flour at a time until you reach the desired consistency.
- Freezing waffles — If you have extra waffles, let them cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, simply toast them straight from the freezer.
Sweet Potato Waffles Recipe for Thanksgiving
Elevate your Thanksgiving brunch with these sweet potato waffles recipe, a delightful and unique addition to your holiday spread. Make sure to check it out now!
Equipment
- Waffle iron
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
- 2 medium-sized Sweet potatoes cooked and mashed
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 2 large Eggs
- 1 ½ cups Milk
- ¼ cup Unsalted butter melted
- 1 teaspoon Vanilla extract
- Maple syrup For serving
- Whipped cream For serving
Instructions
- In a large mixing bowl, combine the mashed sweet potatoes, flour, baking powder, salt, cinnamon, and nutmeg. Mix well until all the ingredients are evenly incorporated.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense waffles.
- Preheat your waffle iron according to the manufacturer's instructions. Once heated, lightly grease the waffle iron with cooking spray or melted butter.
- Spoon the batter onto the preheated waffle iron, using about ½ cup of batter for each waffle. Close the lid and cook until golden brown and crispy, usually about 3-4 minutes.
- Carefully remove the waffles from the iron and transfer them to a wire rack to cool slightly. Repeat the process with the remaining batter.
- Serve the sweet potato waffles warm with maple syrup and a dollop of whipped cream. Enjoy!
Notes
- Smooth batter — To ensure a smooth batter, make sure the mashed sweet potatoes are well-blended. You can use a blender or food processor to achieve a silky texture.
- Preheating the waffle iron — Give your waffle iron enough time to preheat properly. This will help create crispy waffles with a golden-brown exterior.
- Don't overmix — When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough waffles.
- Adjusting consistency — If the batter seems too thick, add a splash of milk to thin it out. If it's too thin, add a tablespoon of flour at a time until you reach the desired consistency.
- Freezing waffles — If you have extra waffles, let them cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, simply toast them straight from the freezer.
Nutrition
Nutrition Facts
Sweet Potato Waffles Recipe for Thanksgiving
Amount per Serving
Calories
524
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
134
mg
45
%
Sodium
744
mg
32
%
Potassium
628
mg
18
%
Carbohydrates
76
g
25
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
15
g
30
%
Vitamin A
16671
IU
333
%
Vitamin C
3
mg
4
%
Calcium
355
mg
36
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments