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Sweet Potato Waffles

Sweet potato waffles combine mashed sweet potato, cinnamon, and vanilla in a batter cooked until golden brown and crisp. A short five-minute rest helps the batter come together before it goes into the waffle iron.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweet potato cooked and mashed; from 1 medium sweet potato, about 10 ounces
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 eggs large
  • 1.5 cups milk
  • 0.33 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1 nonstick cooking spray as needed

Equipment

  • 1 microwave
  • 1 waffle iron

Method
 

  1. Pierce the sweet potato several times with a fork and microwave on HIGH for 6 to 10 minutes, turning halfway through, until very soft.
  2. Let the sweet potato cool enough to handle, then peel and mash until smooth; measure 1 cup.
  3. Whisk the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. In a second bowl, whisk the eggs, milk, mashed sweet potato, melted butter, and vanilla until combined.
  5. Pour the wet mixture into the flour mixture and stir just until no dry pockets remain; a few small lumps are fine.
  6. Let the batter rest for 5 minutes while the waffle iron heats.
  7. Preheat a waffle iron according to its manufacturer’s directions and lightly coat it with nonstick cooking spray.
  8. Cook the batter in batches, using the amount recommended for your iron, for 3 to 5 minutes per waffle, until golden brown and crisp; reapply spray between batches as needed.

Notes

For tender waffles, stir the batter just until no dry pockets remain; a few small lumps are fine. Refrigerate leftovers for up to 3 days or freeze them for up to 2 months. For a dairy-free version, use an unsweetened non-dairy milk and dairy-free butter.