Sweet Potato Waffles are a delightful twist on traditional waffles, combining the earthiness of sweet potatoes with the fluffiness of classic batter. Perfect for breakfast or brunch, the waffles will add a nutritious and tasty flair to your morning routine.
When preparing Sweet Potato Waffles, consider using pumpkin puree if sweet potatoes are out of season or unavailable; both options provide a similar texture and sweetness. Low-fat buttermilk keeps the batter light, but regular buttermilk or even milk can work in a pinch. For those with egg allergies, a flax egg is a great vegan substitute. Always check for gluten-free options in baking mixes if that is a concern.
Pancakes, Waffles & Crepes
Sweet Potato Waffles Recipe
Ingredients
- 1 cup sweet potato, cooked and mashed
- 1 1/4 cups low-fat buttermilk
- 1 egg
- 1 tablespoon canola oil
- 2 cups low-fat baking mix
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- confectioners’ sugar
Instructions
- Preheat the waffle iron according to the manufacturer’s directions.
- In a medium bowl, combine 1 cup cooked and mashed sweet potato, 1 1/4 cups low-fat buttermilk, 1 egg, and 1 tablespoon canola oil until well blended.
- In a separate bowl, whisk together 2 cups low-fat baking mix, 1/4 cup sugar, and 1/2 teaspoon cinnamon to combine the dry ingredients.
- Stir the sweet potato mixture into the dry ingredients, mixing until combined; the batter will be fairly thick.
- Coat the waffle iron with nonstick cooking spray to prevent sticking during cooking.
- Spoon 1/2 to 3/4 cup of the batter into the preheated waffle iron, then close the lid and cook until the waffles are crisp and golden brown, following the manufacturer’s cooking time.
- Once done, carefully remove the waffle and sprinkle with confectioners’ sugar, if desired.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: