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!
I love serving vegetables for breakfast 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. (Just like my Yogurt Waffles!) We love these for family breakfast, though I do sometimes make a batch to have on hand for quick toddler breakfast options on future days.
You can pop leftover waffles right into the toaster oven to warm them up!
(You may also like Sweet Potato Pancakes, Sweet Potato Smoothie, Sweet Potato Chips, and Sweet Potato Muffins for more similar flavors.)
Table of Contents
Ingredients You Need
To make this sweet potato waffles recipe you’ll need to have the following ingredients on hand and ready to go.
- Sweet potato puree: You can use puree that you’ve made yourself like Crock Pot Sweet Potatoes or store-bought canned sweet potato puree or Sweet Potato 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.
- 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.
Step-by-Step Instructions
Here’s a look at how to make this sweet potato waffles recipe. Scroll to the bottom of the post for the full scoop, including the amounts and timing.
Step 1. Blend the ingredients in a blender except the flour.
Step 2. Stir in the flour to make a smooth, uniform batter.
Step 4. Add portions of batter to the waffle iron.
Step 5. 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 as a baby-led weaning food 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 sweet potato waffles, 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 Crock Pot Sweet Potatoes, 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.
Related Recipes
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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.
The GOAT of sweet potato waffles! Love these for kids brekky or in lunch boxes for school
I am glad you enjoy them!