Sweet Potato Waffles

4.95 from 637 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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 10

Servings servings

Calories 184kcal

Author Yumna Jawad

Equipment

Ingredients

1 medium sweet potato cooked and peeled (about ¾ cup mashed)
½ cup rolled oats
½ cup all-purpose flour
½ cup unsweetened almond milk
2 eggs
1 teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon salt
zest of one orange
Cooking spray
Pecans for serving
Maple syrup for serving

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

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