Sweet Potato Waffles
Updated Oct 09, 2025
Sweet potato waffles made with mashed sweet potato, orange zest, and pantry staples. The batter is made in the blender and then put into the waffle maker.
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My sweet potato waffles are so crispy!
I started making this sweet potato waffles recipe as a way to use up leftover mashed sweet potatoes, and now it’s one of my favorite easy breakfast waffles. The waffles get crisp on the outside, soft in the middle, and taste amazing with a drizzle of maple syrup.
You only need a few pantry staples and some cooked sweet potatoes to make these sweet potato waffles. They’re a little sweet, a little savory, and you can easily make them gluten-free if you need to.
Happy Cooking!
– Yumna
Sweet Potato Waffles Ingredients
- Sweet potato: Choose one that’s firm to the touch and has a smooth skin without any bruises, soft spots, or signs of sprouting. Peel and boil the sweet potato until it’s fork-tender. You can also use leftover sweet potato casserole or even pumpkin puree.
- Dry ingredients: Rolled oats (or quick oats), all-purpose flour (or gluten-free flour), chopped pecans, baking powder, cinnamon, and salt.
- Wet ingredients: Unsweetened almond milk (or your favorite plant-based milk or dairy milk), eggs, and orange zest.
How to Make Sweet Potato Waffles
Sweet Potato Waffle Recipe
Video
Ingredients
- 1 medium sweet potato peeled and cooked (about ¾ cup mashed)
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsweetened almond milk
- ¼ cup avocado oil optional
- 2 eggs
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 orange zested
- Cooking spray
- Chopped pecans for serving
- Maple syrup for serving
Instructions
- Preheat your waffle iron.
- Place the cooked sweet potato, oats, flour, milk, eggs, baking powder, cinnamon, salt, and orange zest into a blender. Blend until well combined and there are no chunks of sweet potato left.
- Spray the preheated waffle iron with cooking spray and pour in ⅓ cup batter. Cook until the outsides of the waffles are golden and cooked through, about 6–8 minutes. Serve with maple syrup and chopped pecans, if desired.
Equipment
Notes
- My Top Tip: Cool the waffles on a wire rack. They’ll stay warm on the inside and crisp up on the outside.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF until warmed through, about 5–10 minutes.
- Freezing: Flash-freeze the waffles in a single layer on a baking sheet for 1 hour. Then, transfer them to a freezer bag or an airtight container. They’ll last in the freezer for up to 3 months. Reheat in the oven at 350ºF for 10 minutes.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add banana. Replace part of the sweet potato with mashed banana for sweetness.
- Make them savory. Instead of cinnamon and orange zest, use green onions and garlic powder.
- Crisp them up. This sweet potato waffle recipe is oil-free, but adding ¼ cup of oil to the batter makes them crispier.
Recipe Tips
- Cook the sweet potato until fork-tender. This gives the waffle batter a smooth consistency with no lumps.
- Preheat your waffle iron before adding the batter. The waffles will come out crispy and fully cooked through.
- Let the waffles cook uninterrupted. Set the waffle maker and leave it alone for at least a few minutes before checking on it.
- Cool the waffles on a wire rack. They’ll stay warm on the inside and crisp up on the outside.
Serving Ideas
- Eggs: Crispy Feta Fried Eggs, Scrambled Eggs with Cottage Cheese, Shakshuka
- Oatmeal: Steel Cut Oatmeal, Apple Cinnamon Oatmeal Cups, Baked Oats
- Smoothies: Avocado Smoothie, Strawberry Yogurt Smoothie, Pumpkin Smoothie
FAQs
Yes! You can make the sweet potato waffle batter up to 2 days ahead of time. Blend everything together and keep it covered in the fridge until you’re ready to use it.
You may have overmixed the batter. Overmixing makes waffles dense instead of fluffy. Next time, stir until just combined.
You may have overcooked the sweet potato. You want it to be smooth, but still a bit thick. Next time, boil the sweet potato until fork-tender.
Comments
These are so delicious!!!! I didnโt have oats but they were just as good. Highly recommend making!!!!
Amazing! So glad you liked them, Lana. Thank you!!
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