Sweet Potato Waffles

Ramp up your morning with a heavenly waffle breakfast. Crispy on the outside, light on the inside, made healthy with sweet potatoes and a hint of cinnamon. You'll love the perfectly sweet, light, and comforting texture in this delightful twist on a classic.

Course Breakfast, dinner

Cuisine American, European

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 508kcal

Author Imma

Ingredients

1 pound (450g) sweet potatoes (or 1 cup mashed sweet potatoes)
2 cups (120g) all-purpose flour
¼ cup (45g) brown sugar, packed (light or dark)
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon orange zest
½ teaspoon pumpkin pie spice
2 large eggs
1 cup (240ml) buttermilk
¼ cup unsalted butter, melted

Instructions

Peel, wash, and chop potatoes into 1-inch cubes. Place potatoes into a small pot and add water to barely cover them.
Cook covered over medium-high for 15-20 minutes or until the sweet potatoes fall apart when pierced with a fork. Transfer potatoes to a medium bowl (discard water) and mash potatoes with a masher until smooth.
In a medium-sized mixing bowl, whisk the flour, brown sugar, baking powder and soda, salt, ground cinnamon, orange zest, and pumpkin pie spice until thoroughly combined.
Whisk the eggs, buttermilk, melted butter, and mashed sweet potatoes in a separate bowl until thoroughly combined.
Pour the flour mixture into the egg mixture and stir until fully combined (Try not to overmix, it's okay if there are still some small lumps in the batter). Let it rest for 10-15 minutes.
Preheat your waffle iron for 6-7 minutes, depending on the model. Spray the inside of the iron with nonstick spray.
Pour ½ to ¾ cup portions of the batter into your waffle maker (or the amount recommended by the manufacturer). Close the lid and cook your waffles until golden brown and cooked through (about 5-7 minutes). Repeat the process for the rest of the batter.
When ready to serve, drizzle the waffles with maple syrup and top with butter, toasted pecans, and berries or fruits of your choice.

Notes

You can puree boiled sweet potatoes in the blender for a smoother texture.
Let the waffle batter rest for 30 minutes before cooking. This trick ensures perfectly crispy waffles with a moist and fluffy center.
Place cooked waffles on a wire rack for a crispier breakfast treat.
Adjust the batter with more flour or liquid for a thick but pourable consistency.
About ¾ cup of batter per waffle works in a standard waffle maker. Experiment with the first one and see how much you need, but don't put too much for a mess-free breakfast.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition