Why You’ll Love This Recipe

I love this recipe because it takes a simple breakfast classic and gives it a nutritious, flavorful twist. The mashed sweet potato adds natural sweetness, moisture, and a gorgeous golden color, while the fluffy egg whites make the waffles light and airy. They’re easy to make, versatile enough for both sweet and savory toppings, and perfect for using up leftover sweet potatoes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup mashed sweet potato, cooked and cooled
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, separated
1/4 cup butter, melted
1 teaspoon vanilla extract

Directions

1. I start by preheating my waffle iron according to the manufacturer’s instructions.

2. In a large bowl, I mix together the flour, sugar, baking powder, and salt.

3. In a separate bowl, I whisk the mashed sweet potato, milk, egg yolks, melted butter, and vanilla extract until the mixture is smooth and creamy.

4. I pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make the waffles tough.

5. In another bowl, I beat the egg whites until stiff peaks form. I carefully fold them into the batter, which makes the waffles extra light and fluffy.

6. I pour the recommended amount of batter onto the hot waffle iron and cook until the waffles are golden brown and crisp.

7. I repeat with the remaining batter, keeping the finished waffles warm in a low oven until serving.

8. I serve them warm with my favorite toppings—usually butter and maple syrup, though fruit and whipped cream are amazing too.

Servings and Timing

This recipe makes about 4 waffles and takes approximately 35 minutes total—15 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I like to add a pinch of cinnamon or nutmeg to the batter for extra warmth. For a savory twist, I skip the vanilla and sugar, then top the waffles with fried eggs, or avocado. When I want a lighter version, I use whole wheat flour or oat flour. I’ve also added chopped pecans or mini chocolate chips for a fun, flavorful surprise.

Storage/Reheating

I store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the toaster or oven until crisp again. They also freeze beautifully—I let them cool completely, stack them with parchment paper between each waffle, and freeze them in a zip-top bag for up to 2 months. When I want one, I reheat it straight from frozen in the toaster or oven.

FAQs

Can I use canned sweet potato puree?

Yes, I often use canned puree when I’m short on time—just make sure it’s plain, not sweetened.

Can I make these waffles dairy-free?

Definitely. I use almond milk or oat milk and replace the butter with coconut oil or vegan butter.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but I sometimes mix the wet and dry ingredients separately and combine them just before cooking.

Why are my waffles soggy?

They may have steamed instead of crisped—make sure the waffle iron is fully heated and don’t stack waffles right after cooking.

Can I make pancakes with this batter?

Yes, the batter works perfectly for pancakes—just cook spoonfuls on a greased griddle until golden on both sides.

Can I add protein powder?

Yes, I replace up to 1/4 cup of the flour with protein powder for an extra boost.

How do I keep the waffles warm before serving?

I place them on a baking sheet in a 200°F oven while I finish the batch.

What toppings go well with these waffles?

I love topping them with maple syrup, cinnamon butter, toasted pecans, or even Greek yogurt and berries.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend works well in this recipe.

How can I make them extra crispy?

I cook them a minute longer in the waffle iron or place them under the broiler for a few seconds.

Conclusion

I love how these Sweet Potato Waffles bring a cozy, homemade feel to any morning. The sweet potato adds natural flavor, beautiful color, and just the right touch of sweetness. They’re simple, satisfying, and endlessly customizable—whether I serve them sweet or savory, they always turn breakfast into something special.