This Healthy Sweet Potato Waffles recipe is so easy to make in a blender or food processor! Simple, delicious and sure to please the whole family!
I have been on a sweet potato kick lately! I can’t get enough of them and have been incorporating them into our lunches and dinners for weeks now. It was only a matter of time before I made them breakfast too!
Waffles used to be something we enjoyed only once in a while. Usually for special breakfasts on birthdays or anniversaries. Or a brunch get-together. They always felt too decadent to enjoy regularly (unless you count frozen grocery store waffles but we don’t count those here). That has changed in recent years.
A quick search on my site and you will see I have quite a few healthy waffles on here! And since they are healthy, we can enjoy them regularly now! Regular weekends just got more special!
Did I mention you can also freeze these waffles (and all of the waffles on my site)? I often double the recipe and freeze them up for weekday breakfasts too!
Alright, time to quit waffling around and let’s get to it! Let’s whip up a batch!
Ingredients in Healthy Sweet Potato Waffles
To make these waffles, you will need:
- Whole wheat flour
- Sweet potato mash*
- Baking powder
- Coconut oil or butter, melted
- Vanilla extract
- Maple syrup
How to make Healthy Sweet Potato Waffles
Place all the waffle ingredients in a blender or food processor and blend until smooth. Let sit for 10 minutes.
Heat waffle iron on medium heat and pour 1/2 cup of batter into the center of the iron. Close lid and cook for approximately 5 minutes. Cooking times and batter amounts will vary depending on your waffle iron. Follow the instructions for your waffle iron.
That’s it! Top it with maple syrup and berries (if you feel inclined to do so…which I always do) and voila!
Storing leftovers and reheating sweet potato waffles
I love making lots of waffles so that I have leftovers. While eating them fresh is always the best, its also great to enjoy them again and again without having to go through all of the steps! It’s great that you can meal prep these waffles for future breakfasts (or desserts)!
Fridge: To store waffles, once they are cooled to room temperature, place them in an airtight container and store in the fridge.
Freezer: You can also freeze these. To do so, place the cooled waffles in a freezer-safe bag or container. As an added layer of protection I like to wrap each waffle in plastic food wrap to prevent freezer burn.
To reheat the waffles, I like to place them on a lined baking sheet and heat them in the oven (or toaster oven or air fryer). This helps to heat them back up while maintaining some crispiness.
I hope you enjoy this recipe as much as I do!
You may also like:
Healthy Sweet Potato Waffles
- 1 1/2 cups whole wheat flour
- 3/4 cup sweet potato mash*
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk
- 1/4 cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Place all the waffle ingredients in a blender or food processor and blend until smooth. Let sit for 10 minutes.
- Heat waffle iron on medium heat and pour 1/2 cup of batter into the center of the iron. Close lid and cook for approximately 5 minutes. Cooking times and batter amounts will vary depending on your waffle iron. Follow the instructions for your waffle iron.