Sweet And Savory Sweet Potato Waffles Recipe

Nutrient-rich sweet potatoes add a sweet, earthy flavor to waffle batter. Annabelle Randles' mildly sweet waffle recipe works with sweet and savory toppings for breakfast, brunch, dessert, or a main course.

– 1 large sweet potato (about ½ pound), peeled and diced – 2 cups all-purpose flour – 2 tablespoons light brown sugar – 3 teaspoons baking powder – 1 teaspoon baking soda – 1 teaspoon salt – 1 teaspoon ground cinnamon – 1 ½ cups milk – ⅓ cup (⅔ stick) butter, melted – 2 egg



Cover sweet potato with water in a small saucepan. After boiling, cook over medium heat for 8–10 minutes until tender. 

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Drain sweet potato. Return sweet potato to pan and mash smooth. Set aside. Heat your waffle iron.

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Mix flour, sugar, baking powder, soda, salt, and cinnamon in a bowl. Mix mashed sweet potato, milk, butter, and eggs in a separate bowl. 

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Stir dry and wet ingredients into a smooth batter with a wooden spoon. 

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Grease the hot waffle iron. Fill the waffle iron plates with batter to cover just under ¾.

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Cook waffles 4-5 minutes until crisp. Place waffle on wire rack to keep warm.

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Repeat with remaining waffle batter. Serve your waffles with toppings immediately.

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