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
- eggs
- milk
- unsalted butter
- baking powder
- cinnamon
- vanilla extract
- whole wheat flour
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.
Best Tips for Success
- 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.
- You may also like Mini Vanilla Waffles, Banana Waffles, Raspberry Waffles, Spinach Banana Pancakes, and Sweet Potato Pancakes.
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.Â
- Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter.
- 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.
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!