Sweet Potato Waffles

4.92 from 261 votes

These sweet potato waffles are a simple low-carb breakfast idea. They are a great way to use up leftover sweet potatoes, and each waffle is only 80 calories

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These Sweet Potato Waffles turn leftover sweet potatoes into crispy little squares of heaven drizzled with maple syrup. The waffle recipe is a low-carb breakfast idea made with a healthy serving of vegetables from the sweet potatoes. It’s very similar to the popular Cauliflower Waffles but with a sweeter taste.

Sweet potato waffles stack on small white plate with fork and knife next to it.

These sweet potato waffles are such a great breakfast option that are low carb and low calories. They can easily be made gluten-free too with some quick swaps. But in general, you’ll only need regular pantry items plus sweet potatoes to make these low carb waffles.

ingredients to make the recipe

  • Sweet Potato: Sweet potatoes are a great healthier alternative to regular potatoes as they contain more vitamins and minerals. Peel them before boiling until tender and then you can incorporate with the rest of the ingredients.
  • Oats: Oats help to absorb excess moisture. Rolled oats are best as they add a slightly chewy texture, but quick oats can also be used.
  • Flour: Use all-purpose flour, or a 1:1 GF flour to make these gluten-free.
  • Almond Milk: To keep these waffles dairy-free we use unsweetened almond milk. Other plant based milks like oat or soy will also work well, or use dairy milk if you prefer.
  • Eggs: To bind the ingredients together. Use flax eggs to make this breakfast vegan.
  • Baking powder: This is mixed into to help the sweet potato waffles become light and fluffy.
  • Seasonings: Cinnamon, salt and orange zest.
Ingredients to make the recipe

How to cook sweet potatoes

This recipe for low carb waffles is best if you have some leftover baked sweet potatoes. But if you don’t, you’ll need to cook them. You can cook the sweet potatoes by boiling on the stovetop, roasting in the oven, or baking in the microwave. Here are the three methods in more detail.

  • Boil on Stovetop: Peel the sweet potatoes and cut into chunks. Place in a saucepan large enough to fit the sweet potatoes and cover with boiling water. Boil until fork tender, about 15 minutes.
  • Roast in Oven: Preheat the oven to 400°F. Pierce the sweet potato all over with a fork, then wrap it in aluminum foil. Place it on the oven rack or on a baking sheet and bake until fork tender, about 45-60 minutes. Grab the full baked sweet potatoes recipe.
  • Bake in Microwave: Pierce the sweet potato with a fork to make sure it doesn’t explode. Dampen a paper towel and place the sweet potato on the damp towel on the microwave plate. Microwave on high for 4 minutes. Then check that the sweet potato is fork tender, and continue microwaving in 30-60 second increments until it is cooked.

How to make sweet potato waffles

  1. After you cook the sweet potato, transfer it to a food processor and add the remaining ingredients.
  2. Blend it until the sweet potato is completely combined. Then the batter is ready for the waffle machine!
  3. Pour some of the batter into your preheated waffle iron.
  4. You want to cook until the outsides of the waffles are golden and cooked through, but try to set the waffle machine and leave it alone for at least a few minutes before checking on it.
4 image collage to show how to make the batter and then cook it in waffle machine

Tips for making sweet potato waffles

  1. Cook the sweet potatoes until fork tender. This will make them easier to combine with the other ingredients and the batter will have a nice smooth consistency with no lumps.
  2. Preheat your waffle iron before adding the batter. This will ensure that your waffles come out crispy on the outside and they are fully cooked through.
  3. Make your waffles extra crispy. Cool them slightly on a wire rack to help them crisp up a little more, they will still stay warm in the middles, but the circulating air will cool the outsides and crisp them up.
  4. Make them savory. For a savory breakfast, skip the cinnamon and orange zest, and add green onions and garlic powder, or, anything else you have to hand.

Frequently Asked Questions

What do you serve them with?

Finish off the waffles with some maple syrup and pecans and enjoy these low carb waffles that are only about 80 calories a square. You can serve them sweet or you can even top them off with some fried or scrambled eggs!

Can you make the batter ahead of time?

To make your mornings even quicker, you can easily make up the batter up to 2 days ahead of time. Blend everything together and then keep it covered in the fridge until you are ready to use it.

Can you cook the waffles them ahead of time?

Yes, these are a great make ahead breakfast. Let them cool fully on a wire rack before storing in an airtight container in the fridge and they will keep well for 3 to 4 days. Reheat them in the oven at 350F for 5 to 10 minutes to warm them through.

Maple syrup getting poured on top of two sweet potato waffles

More Sweet Potato Breakfast Recipes

If you’ve tried this healthy-ish feel good Sweet Potato Waffles recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

This Sweet Potato Waffles recipe was originally published on November 23, 2018. The post has been updated to include helpful cooking tips, frequently asked questions and step-by-step photos.

Sweet Potato Waffles

These sweet potato waffles are a simple low-carb breakfast idea. They are a great way to use up leftover sweet potatoes, and each waffle is only 80 calories
4.9 from 261 votes
Servings 4 servings
Course Breakfast
Calories 184
Prep Time 10 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients
  

Instructions

  • Set waffle iron to preheat.
  • Place the cooked sweet potatoes, 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 potatoes left.
  • Spray waffle iron with cooking spray. Pour ⅓ cup batter into preheated waffle iron. Cook until the outsides of the waffles are golden and cooked through, about 6-8 minutes. Serve with maple syrup and pecans, if desired.

Video

Notes

Recipe: This recipe was adapted from Cooking Light.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Reheat them in the oven at 350F for 5 to 10 minutes to warm them through.
Make Ahead Tips: You can easily make up the batter up to 2 days ahead of time. Blend everything together and then keep it covered in the fridge until you are ready to use it.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Any variety milk works well in this recipe. Feel free to keep it dairy-free with almond milk or coconut milk or use regular milk if you prefer.
  • To make it gluten-free, replace the all purpose or whole wheat flour with 2 cups of gluten-free oats.
  • To make it keto-friendly, substitute the flour and oats for almond flour.
  • To use what you have on-hand, you can actually make these using leftover sweet potato casserole or any other type of sweet potatoes you have. They will also work well with pumpkin puree! 

Nutrition

Calories: 184kcal, Carbohydrates: 31g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 250mg, Potassium: 377mg, Fiber: 3g, Sugar: 3g, Vitamin A: 8136IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 2mg

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

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Sweet potato waffles stack on small white plate with fork and knife next to it.

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Comments

  1. Made them as directed with 2% milk. Worked like a charm. My waffle iron was on setting number 3 and did all the heavy work. They were perfect. Thanks for the recipe!

  2. My toddler son has been requesting waffles for breakfast everyday so I’ve been trying to find healthier recipes and I found this. I used pumpkin purée since I did not have time to cook a potato. I used whole wheat flour and whole milk. I also did not have oranges which I think would have been a great addition and I will make sure to have them on hand for next time. The texture of my batter was not runny and they cooked well in my waffle maker though they did take longer than most “regular” waffle recipes I’ve tried. My son and I both liked them but I think they would be even better with the sweet potato and orange

    1. That’s perfect! I love the sound of sweet potato and orange. Let me know how that turns out if you decide to give that a go!

  3. Like a few others I also got waffles that are really wet inside and undercooked (I preheated the waffle maker so it is not that, and never had an issue with other waffle recipes). It might just be the consistency/water content of the sweet potato but somewhat concerning given the eggs in the recipe. If I try this recipe again (though I probably won’t), I would cock it on low setting for much, much longer so it is cooked in the center, and then crank up the heat to make the outside crisp.

    1. Thank you for your feedback! The water content will definitely impact the consistency of the batter. I will have to take a look at this recipe again, too!

  4. I used 1/3 cup aquafaba instead of eggs and I used homemade cashew milk, so for anyone trying to make em vegan, substitutions work out great!

    I noticed the batter was a little thin, and the first waffle was too dense, but after adding an extra 1/2 teaspoon of baking powder and adding flour a tablespoon at a time until the batter was slow (can flip the measuring cup for a moment without losing any), these are perfect! They’ve got just enough sweet potato flavor for you to know they are different, and putting a frozen one in the toaster oven for a few minutes perfects the texture, like a good classic waffle (not talking eggos here).

    I think next time I will process the oats a little dry, first: might help with the moisture.

    Thanks so much for this, it’s going in the notebook!

    1. I’m so glad to hear it worked out that way too! This is so helpful. Let me know how it goes with the next round. You’re so welcome!

  5. Awesome !!! I used a mini waffle maker using a ⅓ cup as instructed. I made some changes since I did not have all the ingredients at home. I replaced the flower for home made almond flower and 2% milk. Great for rush morning. Heat or toast and maple syrup and it is delicious. My fiancée love it too!!!

  6. Recipe resulted in gummy waffles. Heated my waffle iron for 20 minutes before putting first waffle on. Cooked for up to ten/twelve minutes and it was still very wet in the middle.

    Flavor wasn’t super punched up but was alright for the breakfast I was making.

    1. I’m not sure what happened there! Is it a bigger waffle iron? Because it shouldn’t have been wet after being cooked for that long.

    2. I subbed in almond flour for the oats and regular flour. They were a crumbly disaster. Stuck to iron and separated despite generous cooking spray. Added an extra egg and some avocado oil and that helped. You need to leave them in for a while to fully set and they don’t really get crispy. If you are making these GF with just almond flour you definitely need more egg to act as a binder. I would say even two more or 4 total.

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