These sweet potato waffles are made with just a handful of ingredients and contain no flour. They get their structure from mashed sweet potato and eggs, with a little cinnamon and vanilla for warm flavor.
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This recipe is a great way to use up leftover sweet potatoes from dinner. The batter comes together in minutes, and the waffles cook quickly, making them a good option for a weekday breakfast.
Why You'll Love This Recipe
- Using cooked sweet potato puree gives the waffles a soft, tender texture and natural sweetness without any added sugar or flour
- Whisking the batter until smooth is important
- This step ensures the egg is evenly distributed to bind the waffles properly
- A hot, well-greased waffle iron is key
- It creates a crisp exterior and prevents the delicate, flourless waffles from sticking
Essential Ingredients
- Sweet Potato Puree: You can use leftover baked or boiled sweet potatoes. Canned sweet potato puree also works well; just be sure to get the kind with no added sugar.
- Eggs: These are essential for binding the waffles together since there is no flour.
- Ground Cinnamon: Provides a classic warm spice flavor. You can also add a pinch of nutmeg or ginger if you like.
- Vanilla Extract: Adds a nice background flavor that complements the sweet potato.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Batter: In a medium bowl, add your cooled sweet potato puree. Crack in the eggs and add the vanilla, cinnamon, and salt. Use a whisk to combine everything until you have a smooth, consistent batter.
Heat the Waffle Iron: Plug in your waffle iron and let it preheat completely on a medium-high setting. Just before adding the batter, lightly coat the top and bottom grids with nonstick spray or brush with a neutral oil.
Cook the Waffles in Batches: Pour about 1/4 cup of batter for each waffle onto the hot iron. Close the lid and let them cook without peeking for at least 4 minutes. They are ready when they are browned and feel firm. Transfer cooked waffles to a wire rack and repeat with the remaining batter.
You Must Know
- Cooking time will vary depending on your waffle iron
- Adjust as needed
- For the smoothest batter, you can blend the ingredients in a blender instead of whisking by hand
- Ensure waffles are cooked through until firm to the touch, which indicates the egg is fully cooked
- If you don’t have leftover cooked sweet potato, you can bake two medium sweet potatoes at 400°F (200°C) for 45-60 minutes, or until very tender
Serving Ideas
Serve these waffles hot with a pat of butter, a drizzle of maple syrup, or a spoonful of yogurt and fresh fruit.
Storing & Reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a toaster or a 350°F (175°C) oven until warm and crisp.
FAQ
Can I use pumpkin puree instead of sweet potato?
Yes, canned pumpkin puree or cooked butternut squash puree are great substitutes. The flavor and color will be slightly different, but the texture will be similar.
Why are my waffles falling apart?
This can happen if they are undercooked or if your waffle iron was not hot enough. Make sure to cook them until they are firm and release easily from the iron. Letting them rest for a moment on the iron after it turns off can also help.
Can I make these savory?
Yes. To make a savory version, omit the vanilla and cinnamon. You can add a pinch of black pepper, some chopped chives, or a little shredded cheese to the batter instead.
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📖 Recipe Card
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Sweet Potato Waffles
- Total Time: 20 minutes
- Yield: 8 to 10 small waffles 1x
Description
These easy, flourless waffles use mashed sweet potato, eggs, and cinnamon for a wholesome breakfast.
Ingredients
- 2 cups (450g) cooked sweet potato puree, cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Oil or nonstick spray, for the waffle iron
Instructions
- In a medium bowl, combine the sweet potato puree, eggs, vanilla extract, ground cinnamon, and salt.
- Whisk the ingredients together until the batter is smooth and well combined. Some small texture from the potato is fine.
- Preheat your waffle iron to a medium-high setting. Once hot, lightly grease the grids with oil or nonstick spray.
- Pour about 1/4 cup of batter for each waffle onto the hot iron. Spread it slightly if needed.
- Close the lid and cook for 4 to 6 minutes. The waffles are done when they are golden brown, firm, and release easily.
- Carefully remove the waffles with a fork or tongs and place them on a wire rack to keep them from getting soggy.
- Repeat the process with the remaining batter, greasing the waffle iron between batches if necessary.
- Serve the waffles warm with your favorite toppings.
Notes
- Cooking time will vary depending on your waffle iron. Adjust as needed.
- For the smoothest batter, you can blend the ingredients in a blender instead of whisking by hand.
- Ensure waffles are cooked through until firm to the touch, which indicates the egg is fully cooked.
- If you don’t have leftover cooked sweet potato, you can bake two medium sweet potatoes at 400°F (200°C) for 45-60 minutes, or until very tender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
