Serve up veggies for breakfast with these most delish Sweet Potato Waffles. The batter is so easy to work with and the warm spices make this a super comforting and healthy breakfast to share with the kids!
Sweet Potato Waffles
I love adding vegetables to the morning meal since it’s an easy way to help kids eat more of them and so many make really flavorful additions to foods kids already love—like waffles.
Adding sweet potato puree to waffles ups the nutrition, yes, but it’s also so darn delicious. We love these for family breakfast, though I do sometimes make a batch to have on hand for quick breakfast options on future days.
You can pop leftover waffles right into the toaster oven to warm them up!
Ingredients You Need
To make this recipe you’ll need:
- Sweet potato puree: You can use puree that you’ve made yourself or store-bought canned sweet potato puree or baby food.
- Eggs: Large eggs help bind the batter together.
- Milk: I typically cook with whole milk, but any plain kind will work here.
- Unsalted butter: I use unsalted butter so I can control the level of salt in the finished waffles.
- Baking powder: This helps the batter cook through and rise.
- Cinnamon and vanilla extract: Both of these add flavor to the waffles.
- Whole wheat flour: I use this flour here to ensure that the finished waffles are cooked through and tender.
TIP: You can use homemade sweet potato puree or canned or jarred puree from the store.
Step-by-Step Instructions
Here’s a look at how to make this recipe. Scroll to the bottom of the post for the full scoop.
- Measure out your sweet potato.
- Add to the blender to all of the rest of the ingredients except the flour.
- Blend smooth.
- Stir in the flour.
- Add portions of batter to the waffle iron.
- Cook through and serve warm.
TIP: You can keep waffles warm in the oven until you’re done making the batch or serve them up one by one.
Frequently Asked Questions
You can use any type of homemade sweet potato puree—made in the crockpot or roasted in the oven. Or you can use canned unsweetened sweet potato puree or even sweet potato baby food.
We like them with a little maple syrup, either drizzled on or served in a tiny bowl as a dip, though you can also top with nut or seed butter, jam, or applesauce or apple butter. Sides like fruit, bacon, sausage, or eggs work well.
If you make them with nondairy milk, you can serve them BLW-style to babies, or dice them up for babies 9+ months. They are very moist and tender, so they should be easy to chew.
I love adding cinnamon, but you could also add a pinch of ground ginger, pumpkin pie spice, or cardamom.
How to Store
To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
Best Tips for Success
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Sweet Potato Puree, canned unsweetened sweet potato puree, or even sweet potato baby food.
- Gluten-free: Use buckwheat flour instead of whole wheat.
- Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow’s milk.
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I’d love to hear your feedback on this recipe, so please comment below if you try it for your family!
Favorite Sweet Potato Waffles
Ingredients
- 1 cup sweet potato puree
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon unsalted butter (melted and slightly cooled)
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
Instructions
- Add all ingredients to a blender except the flour.
- Blend on high until very well combined, about 20-30 seconds.
- Stir or pulse in the flour and thoroughly combine without over-mixing.
- Warm the waffle maker and coat with nonstick spray.
- Use 1/4-⅓ cup batter per waffle, cooking them according to the instructions on your waffle maker. (I cook them on the second to highest heat setting, or a 4 out of 5.)
- Continue to prepare the rest of the batter, keeping the finished waffles warm in a 275 degree oven if desired.
- Serve warm with fruit, maple syrup, or another favorite topping.
Notes
- To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Sweet Potato Puree, canned unsweetened sweet potato puree, or even sweet potato baby food.
- Gluten-free: Use buckwheat flour instead of whole wheat.
- Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow’s milk.
Nutrition
This post was first published September 2021.
Delicious! And a great way to use up my leftover sweet potato. My 11 month old loves them
I just did this recipe for my daughter. I just used shredded carrots instead of broccoli and it came out delicious. Next one I will try the ham and cheese.
Hi, I would love to make these for my 10 mo girl. Just wanna ask can we use oats flour (by grinding oats) instead of whole wheat flour? As I am not sure if the whole wheat flour will be cooked in 2-3 minutes or not? I don’t wanna it to be raw inside. Thanks
Hi- I haven’t tried them with oats, but I think it should work. Spread the batter out on the waffle maker and cook on the normal setting you use for waffles. (I do 4 out of 5 on mine.) Let me know if you try that!
Hi, I tried with Oat flour (by grinding oats) instead of wheat flour and it turned out to be fine. Thank u so much for such wonderful recipe specifically with measurements which is a great help. We use the exact measurements as mentioned and batter turned out to be fine. Ty 🙂
Amy these are great! I altered the recipe a bit and had fantastic results. I doubled the recipe, used pumpkin instead, added one cup of sourdough starter, pumpkin pie spice and two TB maple syrup for a little sweetness. I used used some coconut milk in place of dairy milk. Thank you for a flexible recipe. Made a bunch to freeze for later
My daughter loves these. The first time I made them, I think I ate over half of the mini waffles I made. I had to make more the next day. 😂
Can any other gluten free flours be used? Ex all purpose, 1:1 baking, etc?
You should be able to use a 1:1 style of gluten free flour. That almost always works as a sub for wheat flour!
I can’t wait to try this! Is there an egg substitute that would work for kids with egg allergies?
I think the best option for this recipe would be a store bought egg replacer like the kind from Bob’s Red Mill due to the consistency of the batter. Let me know if you try that!