Sweet Potato Waffles
Updated Jul 30, 2026
Sweet potato waffles made with mashed sweet potato and warm cinnamon. They cook up crisp outside and soft inside, and freeze well for quick breakfasts.
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I started making this sweet potato waffle recipe to use up leftover mashed sweet potatoes, and now it’s one of my favorite easy breakfast waffles!. I’m always looking for ways to sneak a vegetable into breakfast without my kids noticing, and these sweet potato waffles actually work. The mashed sweet potato makes them naturally a little sweet and gives them this soft, tender inside with a crispy outside once they come off the waffle iron.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this sweet potato waffles recipe.
The sweet potato itself was the first thing I had to nail down. Early on I boiled it, and the mash held so much water that the batter turned loose and the waffles came out soft and soggy instead of crisp. Roasting or baking the sweet potato instead kept it drier and more concentrated, and the waffles finally crisped up the way I wanted. I also make sure to mash it really smooth, since any lumps show up as gummy spots in the finished waffle.
The waffle iron took a little patience too. I kept lifting the lid to check, and the waffles tore right in half because they hadn’t set yet. Leaving them alone for the full 6 to 8 minutes, until the steam slows down and they release on their own, is what got them out in one piece with a golden crust. Seriously soo good.
Happy Cooking!
– Yumna
Sweet Potato Waffles Ingredients
- Sweet potato: You’ll need 1 cup of mashed sweet potato, which is about one medium sweet potato. Peel it first, roast the sweet potato or microwave it until it’s very soft, then mash it well so it blends easily into the batter without any lumps.
- Wet ingredients: Unsweetened almond milk, light brown sugar, avocado oil, and eggs make the sweet potato waffle batter. Regular milk or another unsweetened plant-based milk works just as well. Use room-temperature eggs if you can, because they mix into the batter more smoothly.
- Dry ingredients: All-purpose flour, baking powder, cinnamon, and salt. For gluten-free sweet potato waffles, use a 1:1 gluten-free all-purpose flour blend. Make sure you use fresh, aluminum-free baking powder so you don’t get a metallic aftertaste.
How to Make Sweet Potato Waffles
These photos show each step of making sweet potato waffles so it’s easy to follow along. For the full ingredient list and detailed instructions, scroll down to the recipe card, or jump straight to the → Sweet Potato Waffles Recipe
1. MIX THE WET INGREDIENTS
Add the mashed sweet potato, milk, sugar, oil, and eggs to a large bowl.
2. COMBINE UNTIL SMOOTH
Whisk until the mixture looks smooth and evenly combined, and there are no streaks of egg or large pieces of sweet potato remaining.
3. ADD THE DRY INGREDIENTS
Whisk together the flour, baking powder, cinnamon, and salt in a separate bowl, then add the mixture to the wet ingredients.
4. STIR THE BATTER
Mix gently until the flour disappears. It’s okay if the batter looks a little thick. Just don’t overmix it.
5. FILL THE WAFFLE IRON
Coat the preheated waffle iron with cooking spray, then spoon the batter evenly into each section.
6. COOK UNTIL Crispy
Close the waffle iron and cook until the sweet potato waffles are golden brown and release easily. Serve warm with maple syrup.
Full Sweet Potato Waffles Recipe
Sweet Potato Waffle Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup mashed sweet potato about 1 medium peeled and cooked
- ½ cup unsweetened almond milk
- ¼ cup light brown sugar
- ¼ cup avocado oil
- 2 large eggs
- Cooking spray
- Maple syrup for serving
Instructions
- Preheat the waffle iron according to the manufacturer's instructions.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another large bowl, whisk together the mashed sweet potato, milk, sugar, oil, and eggs until well combined.
- Add the dry ingredients on top of the wet ingredients and stir until just combined.
- Spray the preheated waffle iron with cooking spray. Pour about ⅓ cup batter into the waffle iron and cook 6–8 minutes, until the waffles are golden brown and cooked through.
- Serve warm with maple syrup, if desired.
Equipment
Notes
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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add banana: Use ½ cup mashed sweet potato + ½ cup mashed banana for extra natural sweetness.
- Add nuts: Fold in ⅓ cup chopped pecans or walnuts after mixing the batter. Chop them small so they don’t get in the way of the waffle iron closing!
- Add chocolate chips: Stir in ⅓ cup mini chocolate chips for a sweeter version. Kids love chocolate sweet potato waffles!
Recipe Tips
- Let the mashed sweet potato cool. After mashing, let it cool slightly before adding the remaining wet ingredients. If it’s too hot, it can start to cook the eggs when you whisk everything together.
- Preheat your waffle iron before adding the batter. This way, the batter starts cooking as soon as it hits the surface, and gives you crispier edges and a more golden color.
- Let the waffles cook uninterrupted. Set the waffle maker and leave it alone for at least a few minutes before checking on it. If you lift the lid too early, the waffles can split apart. Once they release easily, they’re ready.
Serving Ideas
- Eggs: Eggs and waffles are a perfect breakfast or brunch pairing! Try my Crispy Feta Fried Eggs, Scrambled Eggs with Cottage Cheese, or Shakshuka.
- Savory sides: Balance the sweetness of the sweet potato waffles with Breakfast Tacos, Mini Quiche, or Avocado Toast.
- Smoothies: For something light and refreshing, try my Avocado Smoothie, Strawberry Yogurt Smoothie, or Banana Date Smoothie.
Troubleshooting
Yes! You can make the sweet potato waffle batter up to 2 days ahead of time. Combine everything 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.
The waffle iron may not have been fully preheated, or it may need a little more cooking spray. Waiting until the waffles release easily before opening the lid also helps prevent sticking.
They usually need a little more time in the waffle iron. Cooking until they’re deeply golden helps crisp the outside. If you’re making a large batch, placing finished waffles on a wire rack in a warm oven will help them stay crisp.
Comments
These were really tasty. I veganized them by subbing flax eggs and also subbed spelt flour for 1/3 of the flour, and they were great. Added a bit more milk because the batter was really thick, probably could have added a bit more. Will absolutely make again!
Yay, I’m so glad to hear it! Glad the vegan version turned out tasty!
Just made them, my husband asked: “what batter is that”? “Why?” I asked. He said: “it smells better than usual”. “Sweet potato” I said. Reaction was priceless 🙂 They turned out very yummy, he is on his 3rd one
I love that so much! Sounds like you have a new weekend go-to recipe. So glad you enjoyed them together!
Very yummy – thank you! I’ve been hooked on a yam waffle recipe from “Joy of Cooking” for decades! This is a great change with added oats and orange zest! I’ve found that subbing almond flour for wheat flour in a waffle recipe is very frustrating. In this I subbed 1/2 c. whole wheat and some chickpea flour, plus 2 tablespoons of ground flax in place of 3/4 cup flour. I used only a manual masher, not a blender. It turned out great! Thanks again!
So glad you enjoyed it, and I love hearing that it gave you a nice change from your longtime favorite! Your flour swaps sound great, and I’m so happy it worked well even with just a manual masher. Thank you so much for sharing your notes!
I wanted to try something new. Something is missing in the recipe. I didn’t like the taste with cinnamon even though I love that spice.
Thank you for the feedback. I’m going to re-test this recipe soon to see if it’s missing anything!
Would I be able to make this in an air fryer using a waffle mold?
Hmm, I’m not sure. I’ve never tried making waffles in my air fryer but it should work if you can use a regular waffle batter recipe. I’d love to hear how it turns out if you end up trying it!
Any suggestions or recommendations on how to ramp up the protein content of these? Greek yogurt? Protein powder? They look delicious but would like to increase the protein on them if possible. Thanks!
Good question! You could try adding protein powder but may need to increase the amount of liquid. You may also be interested in my Protein Waffles recipe: https://feelgoodfoodie.net/recipe/protein-waffles/
I made this for my 6-year old daughter. I added some ground nuts for extra nutrients and used just one tablespoon of avocado oil. They turned out great. She loved them with a drizzle of honey! So easy to make, definitely a keeper.
Amazing!! So happy your daughter loved them! Thanks, Gosia!
No waffle iron, but just deeelicious as pancakes!! I made a bunch and then froze some!
Love that!! So happy you enjoyed them as pancakes! Yum!!
These are so delicious!!!! I didn’t have oats but they were just as good. Highly recommend making!!!!
Amazing! So glad you liked them, Lana. Thank you!!
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