Fact: We didn’t grow up with a waffle machine. And even after I got married we never owned a waffle machine until last year when I finally bought a 5-in-1 Griddler. Now I’m pretty much obsessed. Waffles turn ordinary pancake batter into crispy little squares of heaven. And the cool thing is it also turns low carb breakfast ideas into somewhat of an indulgent-looking meal. I did that with cauliflower waffles, and now doing it again with these sweet potato waffles!
These sweet potato waffles are such a great breakfast option that are low carb and low calories. They can easily be made gluten-free and ketogenic (keto) friendly. See my notes below for some easy swaps for these options. But in general, you’ll only need regular pantry items plus sweet potatoes to make these low carb waffles.
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Why are sweet potatoes healthy
There are so many amazing health benefits of sweet potatoes. And lately I’ve been using them in lots of recipes to satisfy my craving for carbs since they have a low glycemic index. Here are 5 facts to answer the question of why are sweet potatoes healthy:
Sweet potatoes are considered low on the glycemic index scale – that’s basically a ranking for carbs in food depending that how they affect blood sugar levels. If something has low glycemic index, it means it’s more slowly digested. So I always love including carbs like sweet potatoes in my recipes.
Sweet potatoes are high in both vitamin C and beta-carotene which means they help boost your immunity.
Because of their high fiber content, sweet potatoes help to prevent constipation and promote regularity for a healthy digestive tract.
One medium baked sweet potato with skin has only 103 calories.
This recipe for low carb waffles is best if you have some leftover sweet potatoes, especially after Thanksgiving. 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.
Boiling 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.
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.
After you cook the sweet potato, transfer it to a food processor and add the remaining ingredients. You want to blend it until the sweet potato is completely combined. You’ll get a beautiful orange-colored batter for the sweet potato waffles. Then the batter is ready for the waffle machine!
Heat the waffle iron to medium-high heat, grease it with cooking spray and cook for about 4-5 minutes. The cooking time will depend on your waffle machine. When they’re crispy and cooked through, cool them slightly on a wire rack before enjoy.
Finish off the waffles with some whipped cream, maple syrup and pecans. I can’t believe they’re low carb waffles. And I can’t believe that each one is only 80 calories. Definitely room for two waffles and definitely room to dress up these waffles. The great thing is you can serve them sweet like I did, or you can even top them off with some fried or scrambled eggs – delicious both ways!
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!