Sweet Potato Waffle Recipe
These sweet potato waffles are made with mashed sweet potato, orange zest, and pantry staples. The batter is made in the blender and then straight to the waffle maker.
Servings: 6 waffles
Equipment
Ingredients
- 1 medium sweet potato peeled and cooked (about ¾ cup mashed)
- 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.
Video
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 leftovers 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.
Nutrition
Calories: 221kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 237mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5424IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
QR code
Scan code to view the full recipe on your phone.
