Sweet Potato Waffles
Updated Oct 09, 2025
These sweet potato waffles are made with mashed sweet potatoes and pantry staples. It's the best way to use up leftover sweet potatoes!
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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: All-purpose flour (or gluten-free flour), brown sugar, baking powder, cinnamon, and salt.
- Wet ingredients: Unsweetened almond milk (or your favorite plant-based milk or dairy milk), avocado oil, and eggs.
How to Make Sweet Potato Waffles
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
- 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 leftover sweet potato waffles 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.
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 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
- 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
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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