Sweet Potato Waffles

These sweet potato waffles are made with mashed sweet potato, orange zest, and pantry staples. The batter is made in the blender and then straight to the waffle maker.

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Prep Time 10

Cook Time 5

Total Time 15

Servings 6 waffles

Calories 221 kcal

Equipment

1 Waffle iron

Ingredients

Main ingredients

1 medium sweet potato peeled and cooked
¾ cup all-purpose flour
½ cup rolled oats
½ cup unsweetened almond milk
¼ cup avocado oil optional
2 eggs
1 teaspoon baking powder
¾ teaspoon cinnamon
¼ teaspoon salt
1 orange zested
cooking spray
chopped pecans for serving
maple syrup for serving

Instructions

First, cook your sweet potato in the pressure cooker till it’s fork-tender. You’ll hear steam cues, then give the natural release a moment so it cools down just right.
Next, preheat your waffle iron as the package says. You want it nice and hot before you pour any batter.
In a big bowl, mash up that sweet potato till smooth. Add eggs, almond milk, and orange zest then stir until it all blends good.
In another bowl, whisk together your flour, oats, baking powder, cinnamon, and salt. This dry mix brings in the structure your waffles need.
Slowly add the dry stuff to your wet mix, stirring gently so you don’t overmix. Fold in chopped pecans and avocado oil if you’re using it for extra texture.
Lightly spray or oil your waffle iron so batter doesn’t stick. Pour just enough batter to cover the surface but not overflow.
Close the iron and cook according to instructions till waffles turn golden brown and crisp. You’ll smell it before you see it, trust me.
Keep finished waffles warm in a low oven while you finish up. Then serve with syrup, fruit, or whatever you’re feeling that day.

Notes

Cool the waffles on a wire rack. They’ll stay warm on the inside and crisp up on the outside.

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF until warmed through, about 5–10 minutes.

Flash-freeze the waffles in a single layer on a baking sheet for 1 hour. Then, transfer them to a freezer bag or an airtight container. They’ll last in the freezer for up to 3 months. Reheat in the oven at 350ºF for 10 minutes.