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!
We love a stack of waffles in this house but ones that are flavored with sweet potato and made with healthy ingredients? It’s hard to not get excited about that! Whole wheat flour, maple syrup, and a whole sweet potato are just some of the delicious ingredients that go into this waffle batter.
We love these healthy sweet potato waffles and not just because they are downright delicious and loaded with healthy ingredients. They are also super easy to make! Just pop the ingredients into a blender or food processor and make your batter the easiest way possible.
This waffle recipe can easily be adapted for dietery restrictions and allergies. This is perfect for when we want to whip up a brunch to serve to friends. Dairy-free and even vegan options are easily used to make a delicious batter that can satisfy everyone.
Did I mention you can also freeze these waffles? I highly recommend you double the recipe and freeze up the extras for a super easy weekday breakfast!
Why we love this recipe:
- It’s delicious and nutritious!
- The recipe is so easy to make using a blender or food processor.
- You can easily make this recipe dairy-free and egg-free. With those tweaks, you can have a vegan recipe which makes this a great recipe to keep on hand for brunch get-togethers.
- Sweet potato waffles freeze well so they are great for make-ahead breakfasts.
Ingredients in Healthy Sweet Potato Waffles
- Flour: I use whole wheat flour to make this recipe but you can substitute an all purpose flour as well.
- Sweet potato: cooked and mashed. While you can easily boil and mash a sweet potato, this recipe is a great way to use up leftover sweet potatoes. I often make extra an extra Air Fryer Baked Sweet Potato when I make dinner and then use the sweet potato to make this breakfast the next morning.
- Baking powder, salt, vanilla extract: Standard waffle ingredients.
- Eggs: Two large eggs. If you are looking to make this recipe without eggs, you can substitute flax eggs for this recipe. To make 2 flax eggs, stir together 2 tablespoons ground flaxmeal with 5 tablespoons water. Let the mixture sit for a few minutes to thicken.
- Milk: You can use any type of milk you like. Whole milk, 2% milk or even nondairy milks like almond milk or coconut milk can be used.
- Coconut oil or butter: melted.|
- Maple syrup: sweetener. You can replace this with honey as well if you are not looking to make these vegan.
- Cinnamon: adds flavor to the batter.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Healthy Sweet Potato Waffles
- Mash the sweet potato. To make the mashed sweet potato mash, peel and dice 1 large sweet potato and boil until fork tender. Drain and place the sweet potato in a food processor to puree. Let it cool before using. [Tip: Spread the mash on a plate to help it cool quickly.]
- Blend. Place all of the waffle ingredients in a blender or food processor and blend until smooth. Let the batter sit for 5-10 minutes.
- Cook. Heat the waffle iron on medium heat and pour batter into the center of the iron. Close lid and cook for approximately 4-5 minutes or as long as needed. [Note: I use a 1/2 cup of batter to make the waffles pictured in this post on my waffle iron but you will need to follow manufacturer directions for your own waffle iron as sizes can vary].
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)!
To store waffles, once they are cooled to room temperature, place them in an airtight container and store in the fridge.
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.
Freezing waffles
I love that you can freeze these waffles! 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 and sticking.
I hope you enjoy this healthy sweet potato waffle recipe as much as I do! I love to whip up some cinnamon butter to top these with though they’re tasty enough with a regular pat of butter and maple syrup. Enjoy!
-Cathy
You may also like:
Healthy Dark Chocolate Waffles
Healthy Banana Nut Waffles
Healthy Sweet Potato Waffles
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup mashed sweet potato*
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs To replace this recipe with flax eggs, see the notes section below.
- 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
Instructions
- To make the mashed sweet potato mash, peel and dice 1 large sweet potato and boil until fork tender. Drain and place the sweet potato in a food processor to puree. Let it cool before using. [Tip: Spread the mash on a plate to help it cool quickly.]
- Place all of the waffle ingredients in a blender or food processor and blend until smooth. Let the batter sit for 5-10 minutes.
- Heat the waffle iron on medium heat and pour batter into the center of the iron. Close lid and cook for approximately 4-5 minutes or as long as needed. [Note: I use a 1/2 cup of batter to make the waffles pictured in this post on my waffle iron but you will need to follow manufacturer directions for your own waffle iron as sizes can vary].
Notes
- *To make sweet potato mash, peel and dice 1 large sweet potato and boil until fork tender. Drain and place in a food processor to puree. Let it cool before using.
- To make 2 flax eggs, stir together 2 tablespoons ground flaxmeal with 5 tablespoons water. Let the mixture sit for a few minutes to thicken.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
My kiddos enjoyed these. Thank you!