Name: Sweet Potato Waffles
Prep time: 5 min
Cook time: 10 min
Total time: PT-487347H35M4S
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato; 1 ½ cups all-purpose flour; 1 cup milk; 2 large eggs; 2 tablespoons vegetable oil or melted butter; 1 teaspoon vanilla extract; 1 tablespoon baking powder; 2 tablespoons brown sugar; ½ teaspoon salt; ¼ teaspoon ground cinnamon (optional: nutmeg or ginger)

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Short description

I love bringing sweet potatoes into breakfast in a fun way, and these waffles hit the sweet spot. They’re moist, crispy, lightly spiced, and come together in about 15 minutes. Perfect for fall mornings, but honestly, I make them year-round!

Sweet Potato Waffles

Why You’ll Love This Recipe

I love these waffles because they’re wonderfully flavorful without fuss. The mashed sweet potato adds natural sweetness, beautiful color, and moisture—no extra sugar needed. The batter rests briefly so they turn out crisp on the outside and tender inside, and they’re easy to make ahead. Whether I’m serving them to family or meal-prepping for the week, they always feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mashed cooked sweet potato
all-purpose flour
milk
eggs
vegetable oil or melted butter
vanilla extract
baking powder
brown sugar
salt
cinnamon (optional: nutmeg or ginger)

Directions

Peel and cube the sweet potato, then boil or microwave until tender. Drain and mash until smooth.
In one bowl, whisk together the mashed sweet potato, milk, oil or melted butter, eggs, and vanilla extract.
In a separate bowl, mix the flour, baking powder, brown sugar, salt, and spices.
Stir the wet ingredients into the dry until just combined—avoiding overmixing.
Let the batter rest for 10 to 30 minutes while the waffle iron heats.
Preheat and lightly grease the waffle iron, then pour in about ⅓ cup of batter per waffle. Cook for 2 to 3 minutes until golden and crispy.
Place cooked waffles on a baking sheet in a 250°F oven to keep warm and crisp while finishing the batch.

Servings and timing

Servings: 4 to 6
Prep time: 5 minutes
Rest time: 10 minutes
Cook time: 10 minutes
Total time: 15–20 minutes

Variations

Use roasted or canned sweet potato purée instead of fresh (blot dry if using canned).
Add 1 tablespoon of cornstarch to the dry ingredients for crispier waffles.
Mix in mini chocolate chips for a sweet twist.
For lighter waffles, fold in whipped egg whites before cooking.
Switch up the spices with nutmeg, ginger, or allspice.

storage/reheating

I usually make extra to store for busy mornings:

Batter can be kept covered in the fridge for up to 12 hours.
Cooked waffles stay good at room temperature for up to 3 days in an airtight container.
Refrigerated waffles keep for 3 to 4 days.
Freeze cooled waffles for up to 3 months in a single layer or wrapped.
To reheat, I like using a toaster or oven at 325–350°F to bring back crispness. The microwave works for speed but softens the texture.

FAQs

1. Can I use canned sweet potato purée?

Yes, I use it sometimes, but I always blot it with a paper towel to remove excess moisture so the batter isn’t too thin.

2. Can I use regular potatoes instead of sweet potatoes?

Technically yes, but I find the flavor less exciting. I usually add savory toppings like cheese or herbs to make them more flavorful.

3. Can I make pancakes with this batter?

Waffle batter usually has more fat, but I’ve tried it as pancakes and it works fine. The texture is a little different, but still tasty.

4. How do I get extra crispy waffles?

I let the batter rest, make sure the waffle iron is really hot, and sometimes add cornstarch to the dry mix to boost crispness.

5. How long can I keep leftovers?

At room temp, up to 3 days in a container. In the fridge, about 3 to 4 days. I freeze mine for up to 3 months and toast to reheat.

Conclusion

I’m always delighted when these sweet potato waffles turn out just right—crispy on the outside, tender and subtly sweet inside, and quick to make. They’re versatile too: breakfast, brunch, snacks, or even dessert with yogurt, nuts, syrup, or fruit. I hope making them becomes a favorite in your kitchen as it is in mine. Let me know how you like to top them or any fun twists you discover!