Sweet Potato Waffles

Yumna Jawad

Updated Oct 09, 2025

4.94 from 643 votes

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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Prep Time 10 minutes
Servings 6 waffles
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Sweet Potato Waffles.
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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

Ingredients to make the recipe
  • 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

Batter in blender before blending.
Step 1: Cook the sweet potato and add it to a high-speed blender. Add the remaining ingredients.
After blending.
Step 2: Blend until combined.
Batter in waffle iron before cooking.
Step 3: Spray the waffle iron with cooking spray. Pour in some of the batter.
After cooking.
Step 4: Cook until the outsides of the waffles are golden.
Sweet Potato Waffles.

Sweet Potato Waffle Recipe

Author: Yumna Jawad
4.94 from 643 votes
These sweet potato waffles are made with mashed sweet potato, orange zest, and pantry staples. The batter is made in the blender and then straight to the waffle maker.
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Prep Time10 minutes
Cook Time5 minutes
Total Time10 minutes
Servings6 waffles

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Ingredients
 
 

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.
Please note that Metric conversions are estimates only.

Nutrition

Calories: 221kcal, Carbohydrates: 25g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 237mg, Potassium: 190mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5424IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

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

  1. Cook the sweet potato until fork-tender. This gives the waffle batter a smooth consistency with no lumps.
  2. Preheat your waffle iron before adding the batter. The waffles will come out crispy and fully cooked through.
  3. Let the waffles cook uninterrupted. Set the waffle maker and leave it alone for at least a few minutes before checking on it.
  4. Cool the waffles on a wire rack. They’ll stay warm on the inside and crisp up on the outside.

Serving Ideas

FAQs

Can I make the waffle batter ahead of time?

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.

Why are my sweet potato waffles so dense?

You may have overmixed the batter. Overmixing makes waffles dense instead of fluffy. Next time, stir until just combined.

Why are my sweet potato waffles soggy?

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.

Maple syrup getting poured on top of two sweet potato waffles

More Sweet Potato Breakfast Recipes

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Comments

  1. Lana Johnson says:

    These are so delicious!!!! I didnโ€™t have oats but they were just as good. Highly recommend making!!!!

    Reply
    1. Yumna J. says:

      Amazing! So glad you liked them, Lana. Thank you!!

      Reply

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