Whipping up homemade waffles is one of my breakfast specialties and I really enjoy getting creative with various ingredients to create different kinds. But if I had to pick my favorite it would definitely be my sweet potato waffles. My family and I love them and when I make them they don’t last more than a couple of days. I’ve made them several different ways adding oats, using only flour, even adding spinach, but the recipe I’m sharing below is definitely the winner with me and my family.
The best part about these waffles, IMO, is that I use 1/4 cup of maple syrup in the recipe, so between the natural hearty sweetness of the sweet potato and the syrup combined in the batter they don’t really need any toppings. Don’t believe me? Try them yourself! They’re so tasty that my 4-year-old daughter never asks for extra syrup on top and she will eat them totally plain.
Pair one of my sweet potato waffles with a side of eggs and you’ll have yourself a nutritious and wholesome breakfast that is sure to keep you and your family happy and satisfied. If you try my recipe let me know what you think!
Enjoy and happy cooking!
- 1 large sweet potato baked, peeled and chilled
- 1 cup almond meal
- 2 cups flour (I use gluten free)
- 1 large egg
- 1 cup milk of your choice
- 1/4 cup of pure maple syrup
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking powder
- 2tsp vanilla extract
- Pinch of salt (I use Himalayan)
- 1tbsp melted butter (I use grass fed. You can also use melted coconut oil)
- Peel your chilled sweet potato and place into large mixing bowl
- Add almond meal, flour and milk and mix
- Add spices, vanilla extra and syrup and mix
- Add melted butter and baking power and stir all ingredients until smooth
- Batter will be thick
- Using a large spoon scoop batter into waffle iron and cook until crispy on the outside. This recipe should make 8-10 waffles depending on how large you make them.
- I always bake my sweet potato from the night before. Typically when I plan them for dinner I bake a couple extras so I can use them in waffles and other dishes - so I recommend baking your potato from the night before.
- These waffles usually come out crispy on the outside and soft in the middle. They reheat nicely in a toaster.