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These Sweet Potato Waffles are the most amazing waffles you will ever have. They are so warm, fluffy and delicious. Made with roasted sweet potatoes, maple syrup, a hint of cinnamon, gluten-free flours and more. These waffles are gluten-free, refined-sugar free and no one will ever know they’re made with a veggie. Perfect meal prep food as these waffles are freezer friendly.

Sweet Potato Waffles

Are you guys huge fans of waffles as much as my family and myself are? If so, then you will love these Sweet Potato Waffles. I make them on a regular basis in my home and they are always a hit! It’s our go-to weekend breakfast.

These waffles are so delicious, warm and fluffy. They’re great to have topped with some banana slices, raw walnuts, and a drizzle of maple syrup. We love to top them with my Homemade Strawberry Chia Jam as it takes these waffles to a whole other level!

I love to incorporate vegetables into breakfast foods as much as I can. In my opinion, it sets up the day for healthy and nutritious eating. Which is another great thing about these waffles. They are made with sweet potatoes. Which not only contributes to the great taste, but also makes them extra healthy. These make for the best nutrient-dense tasty breakfast.

Ingredients needed to make Sweet Potato Waffles:

• Sweet Potatoes- You can use purple sweet potatoes for cool purple waffles. 
• Flour- A blend of tapioca flour and blanched almond flour.
• Eggs- Binding agent.
• Spices- Vanilla extract and pink sea salt.
• Maple Syrup- Will add more sweetness to your waffles. 
• Coconut Oil- Adds moisture to the waffles. 
• Baking Powder- Will make waffles rise.

Equipment needed to make Sweet Potato Waffles:

• Blender- For blending sweet potatoes to smooth them. 
• Waffle Maker- Any waffle maker will do. 
• Mixing Bowls- For mixing dry and wet ingredients. 
• Whisk- To whisk batter. 
• Spatula- Use a silicone spatula. You don’t want to use a metal one with your waffle maker. It will scratch your waffle maker and start to wear out its coating. This will then cause your waffle maker to not heat up evenly, therefore not cook waffles evenly as a result.

How to make Sweet Potato Waffles:

• Step 1– Place roasted sweet potatoes, eggs, cinnamon, vanilla extract, maple syrup coconut oil, and pink salt in a blender and blend on high speed for about 60-90 seconds until thick creamy consistency is reached. 

• Step 2– In a large bowl, whisk tapioca flour, almond flour, and baking powder until all ingredients are well combined.

• Step 3– Pour wet ingredients into dry ones and whisk until smooth texture is reached and batter is created. Make sure there aren’t any flour streaks left and that all ingredients are well combined once again.

• Step 4– Grease waffle maker with a bit of coconut oil and warm up on medium-high heat or a 375 degrees Fahrenheit temperature. Careful not to use too much coconut oil when greasing waffle maker. If too much is used, as the oil melts it will water down batter and waffles will become too mushy. Use no more than 1/2-1 teaspoon coconut oil.
• Step 5– Scoop about 1/4-1/3 cup of batter into heated waffle maker and cook for 1-2 minutes or until batter is cooked through and waffle has reached a crunchy consistency and a golden-brown color. Time may vary depending on waffle maker. It also depends on how crispy you want your waffle. If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt. Repeat until all batter is gone and waffles are all cooked through.
• Step 6– Serve waffles while they’re still warm with favorite toppings such as maple syrup, fresh banana slices, and raw walnuts. Keep any leftover waffles in any container with a lid or a freezer bag. Keep waffles refrigerated for up to 3-5 days. Reheat waffles using the stovetop or oven. Avoid using microwave to reheat waffles if possible. They tend to get soft and mushy when reheated in microwave. Enjoy!

Tips and Substitutions:

1. Roast sweet potatoes first then measure out amount needed for recipe- To roast your sweet potatoes use about 2 medium sweet potatoes or 1 large one. Preheat oven at 400 degrees Fahrenheit. Cut potatoes in half lengthwise and place facing down on a sheet pan lined with parchment paper. Roast potatoes for 25-30 minutes. Allow them to cool-off then peel skin off. Measure one cup for this recipe. 
2. Make sure no flour streaks are left when mixing batter- Unmixed flour in batter will result in not evenly cooked waffles and for certain parts to ramain uncooked. Make sure to whisk the batter well and that there aren’t any streaks of flour left in it.
3. Careful not to use too much coconut oil when greasing waffle maker– If too much is used, as the oil melts it will water down batter and waffles will become too mushy. Use no more than 1/2-1 teaspoon coconut oil.
4. The time it takes for waffles to cook through may vary depending on waffle maker and on how crispy you want your waffles– If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt. Repeat until all batter is gone and waffles are all cooked through.
5. Do not use metal utensils to flip waffles in waffle maker- Metal utensils such a spatula, can scratch your waffle maker and start to ware out its coating. This will then cause your waffle maker to not heat up evenly, therefore not cook waffles evenly as a result. Instead, opt for using silicone spatulas to flip your waffles.
6. Switch up your sweet potatoes– Use purple sweet potatoes for cool purple waffles.
7. Substitute for maple syrup– Use honey.
8. Substitute for coconut oil– You can use any high smoke oil like avocado oil.
9. Make them vegan– Substitute egg for 3 flax eggs.
10. Mix in some protein powder or collagen– For some added protein to your waffles.

What To Serve with Sweet Potato Waffles:

You can serve these waffles with different toppings that can be either sweet or savory. That’s how versatile they are. These are great with eggs on the side, bacon, bananas, strawberries, avocado, etc.

Toppings for your Sweet Potato Waffles:

Sweet Toppings:

1. Banana slices
2. Walnuts
3. Maple Syrup
4. Honey
5. Butter
6. Strawberries
7. Dark Chocolate Chips
8. Almond Butter
9. Peanut Butter
10. Coconut Flakes

Savory Toppings:

1. Fried Egg
2. Avocado
3. Bacon
4. Turkey Bacon
5. Soft Boiled Egg
6. Baby Spinach 
7. Chili Oil 
8. Hot Sauce

Sweet Potato Waffles FAQ’s:

Can you make the batter ahead of time?

You can make batter ahead of time and keep refrigerated for 1-2 days. However, for best results I would suggest cooking the waffles and refrigerating them after. 

Can you cook the waffles ahead of time?

Yes. These sweet potato waffles are great for making ahead. They can be kept refrigerated for up to 4-5 days. 

Are sweet potato waffles healthy?

Yes. Sweet potato waffles are made with wholesome, nutrient-dense ingredients. They made with complex carbohydrates and a good source of fiber and protein. These sweet potato waffles are gluten-free making them allergen friendly. Can also easily be made without eggs and vegan friendly. 

Are sweet potato waffles good for breakfast?

Yes. Sweet potato waffles are great for breakfast. They make for a nutrient-dense meal that will fuel you up with energy. Great way to start the day. 

How do you know when the waffles are cooked?

The time it takes for waffles to cook through may vary depending on the waffle maker and on how crispy you want your waffles. If you like your waffles to be crunchy on the outside, leave them for a few seconds longer until they are as crispy as you’d like them to be. Keep checking about every 30 seconds to make sure the waffle doesn’t get burnt.

Can you use other potatoes instead of sweet potatoes for these waffles?

Use purple sweet potatoes for cool purple waffles.

Meal Prepping it:

Waffles are always a great idea for meal prep and to build up a freezer stash. If you are a sweet potato lover, roast a large portion of sweet potatoes ahead. Keep them in your fridge and use some to make these waffles. Another way to use this recipe as meal prep, is to make them ahead and keep them in your fridge for the week ahead for quick and easy breakfasts. Double the batch if you have a larger family or if you’d like to freeze half of the waffles. This is a great way to build a freezer stash and have some waffles ready-to-go if you ever need a quick breakfast and didn’t have time to make anything ahead.

How to store Sweet Potato Waffles:

Keep sweet potato waffles in an airtight container for best freshness. Keep waffles refrigerated for up to 4-5 days.

Can you freeze Sweet Potato Waffles?

Yes, these sweet potato waffles are freezer friendly. They can last up to 3 months in the freezer. It’s always a great idea to have some waffles in the freezer for a ready-to-go breakfast.

How to defrost and reheat Sweet Potato Waffles:

Thaw out in the fridge and warm up in the oven for 10 minutes at 350 degrees Fahrenheit. You can also warm up on the stovetop for 2 minutes per side. If you forgot to take them out the night before, no worries. Just place them in a bag and run under cold water for a few minutes and they will thaw-out immediately.

Like this Sweet Potato Waffles recipe? You may also like these other waffle recipes:

• Pumpkin Chocolate Chip Waffles
• Red Velvet Waffles
• Banana Chocolate Chip Waffles

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.

***Post originally published on April 24, 2018.

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