Sweet Potato Waffles

You sure are in a treat if you enjoy waffles for breakfast. And this super simple recipe comes together with basic pantry ingredients. Plus, you can make sweet potato waffles ahead for those crazy mornings. After all, breakfast is the most important meal of the day, right? 😉 And while I cooked the sweet potatoes specifically for this recipe, these waffles are also an excellent way to use leftovers. Such a delicious, nutritious breakfast to kickstart your day!

Recipe Ingredients

This list of ingredients may be long for a sweet potato waffle recipe, but I assure you, it’s not complicated. You just have to combine these all, and you are all set. 😉

How to Make Sweet Potato Waffles

Prep Sweet Potatoes – Peel, wash and chop the sweet potatoes into 1-inch cubes. Place potatoes into a small pot and add water to slightly cover the potatoes. Cook covered over medium-high heat for about 15-20 minutes until potatoes fall apart when pierced with a fork. (Photo 1) Mash – Transfer potatoes to a medium-size bowl (discard water), and mash potatoes using a masher until smooth. (Photo 2) Dry Ingredients – Whisk the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, orange zest, and pumpkin pie spice in a medium-sized mixing bowl. Mix well. (Photo 3) Wet Ingredients – Whisk the eggs, buttermilk, melted butter, and sweet potato puree in another bowl until well combined. (Photo 4) Mix Wet & Dry – Pour the flour mixture into the wet ingredients; stir until thoroughly combined. (Do not overmix; it’s okay if there are still some small lumps in the batter). Let rest for 10-15 minutes. (Photos 5-6) Preheat your waffle maker for 6-7 minutes, depending on the model. Spray the inside of the iron with nonstick spray. Cook – Pour ½ to ¾ cup portions (or the amount recommended by the manufacturer) into your waffle maker. Close the lid and cook until golden brown and cooked through (5-7 minutes). Repeat the process for the rest of the batter. (Photo 7) Serve – Drizzle the waffles with maple syrup and serve with butter, toasted pecans, and some berries or fruits of your choice. (Photo 8)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can easily make the batter a few days ahead for a quick waffle fix. Keep the batter in a jar or airtight container in the fridge until ready to use. When ready to serve, preheat the waffle iron, stir the batter, and cook the batter as instructed. Or you can make the waffles, cool them, and wrap them nice and tight in heavy-duty plastic wrap. They’ll keep in the fridge for up to five days. Or you can freeze them for a quick breakfast because they’ll last a good 2-3 months (or more).

Serving and Storage Instructions

Serve these delicious sweet potato waffles hot, drizzled with maple syrup and a dollop of homemade whipped cream. Yum! Once cooled, store leftover waffles in an airtight container and refrigerate for 3-4 days. Or freeze them in a freezer-safe container for up to 2 months. 

What to Serve With Sweet Potato Waffles

Make a full breakfast spread with bacon, fried chicken, and turkey sausage. Or serve sweet potato waffles with fresh fruit, whipped cream, and caramel sauce. Yum!

More Delectable Breakfast Recipes to Try

Air Fryer Breakfast Potatoes Sausage Breakfast Pizza Chorizo and Eggs Hashbrown Breakfast Casserole Brioche French Toast

Conclusion

Sweet potato waffles deliver a delightful twist on a classic breakfast favorite. What’s your favorite breakfast combo? Let me know in the comments! ❤️