Healthy Sweet Potato Waffles
Start your day with a stack of light, fluffy Sweet Potato Waffles! They have the flavors of sweet potato, warm cinnamon and the heartiness of oat flour. They’re a healthy, gluten free breakfast that’s great for meal prep!
**This recipe was originally published in February 2015. The recipe is now gluten free, the text is more informative, and the photos have been updated.
Waffles are hands down my favorite breakfast. My boys love them as well, so on the weekends I make a double batch of banana waffles or oat flour waffles so that I can freeze some for busy weekday mornings.
It’s so nice waking up on a busy morning knowing that I can pop a waffle in the toaster and it will be ready when my coffee is!
Why you’ll love this recipe
- Sweet potato waffles are light and fluffy, with the flavors of sweet potato, warm cinnamon and the heartiness of oat flour.
- They’re whole grain with no refined sugar, and they’re also dairy free and naturally gluten free.
- They’re freezer friendly, so they’re the perfect meal prep breakfast.
Recipe ingredients
This sweet potato waffle recipe includes a few pantry staples that are easily customized with what you have on hand.
Ingredient notes
- Oat flour. I prefer purchasing oat flour, but you can make your own very easily. Simply place rolled oats in your blender or food processor and process until smooth.
- Sweet potato puree. Canned organic sweet potato puree is an easy option for this recipe. You can also bake or microwave a sweet potato until tender, scoop out the flesh and mash with a fork or puree until smooth.
- Almond milk. The almond milk may be substituted with your favorite milk.
- Oil. I love olive oil for its flavor, but you can use any oil that you have on hand.
- Cinnamon. My homemade pumpkin pie spice or chai spice are a great substitute for the cinnamon!
How to make this recipe
Sweet potato waffles come together quickly, easily and in just one bowl!
- Preheat the waffle iron according to manufacturer’s instructions. In a large bowl, whisk together the eggs, milk, oil, maple syrup and sweet potato puree until well combined.
- Add the flour, baking powder, cinnamon and salt to the wet ingredients and whisk well to combine. Let stand 10 minutes to allow the flour to absorb the liquid.
- Spray the waffle iron with cooking spray, and cook the waffles according to manufacturer’s instructions.
FAQs
Oat flour is whole grain, a good source of fiber, and is gluten free. It has a hearty oat flavor and makes soft, fluffy waffles.
Pierce the sweet potatoes all over with a fork. Microwave for 6-7 minutes or bake at 350 degrees for 45 – 50 minutes or until tender. Cool for 10 minutes, then cut in half, scoop out the flesh and puree in a food processor until smooth.
Waffles should be crisp on the outside, and soft and fluffy in the middle.
Homemade waffles may be frozen for up to 3 months. Simply freeze in a single layer on a wire rack, then transfer to a zip top bag. Freezing in a single layer first will keep the waffles from sticking to each other.
Recipe notes
- I love using olive oil for flavor, but any oil will work well in this recipe.
- I use canned organic sweet potato puree for this recipe most of the time, but it’s easy to use fresh as well. Simply bake or microwave a sweet potato until tender, scoop out the flesh and mash it well with a fork or puree until smooth.
- Freeze leftover waffles for up to 3 months.
More breakfast recipes you’ll love:
- Almond flour pancakes
- Flourless banana muffins
- French toast by Recipe Tin Eats
- Quinoa oatmeal
- Spinach feta frittata
If you make this recipe I’d love to hear from you! Leave a comment or rating below or snap a photo and tag me @flavorthemoments on Instagram!
Whole Wheat Sweet Potato Waffles
Ingredients
- 3 cups oat flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups unsweetened almond milk or your favorite milk
- 1/3 cup olive oil
- 3 tablespoons maple syrup substitute with your favorite sweetener
- 3/4 cup sweet potato puree canned or fresh
- maple syrup and toasted pecans for topping (optional)
Instructions
- Preheat the waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup and sweet potato puree until well combined.
- Add the flour, baking powder, cinnamon and salt to the wet ingredients and whisk well to combine. Let stand 10 minutes to allow the flour to absorb the liquid.
- Spray the waffle iron with cooking spray, and cook the waffles according to manufacturer’s instructions.
- Top the waffles with pure maple syrup and toasted pecans, if desired. Serve and enjoy!
Notes
- I love using olive oil for flavor, but any oil will work well in this recipe.
- I use canned organic sweet potato puree for this recipe most of the time, but it’s easy to use fresh as well. Simply bake or microwave a sweet potato until tender, scoop out the flesh and mash it well with a fork or puree until smooth.
- My pumpkin pie spice or chai spice are a great substitute for the cinnamon!
- Freeze leftover waffles for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
57 Comments on “Healthy Sweet Potato Waffles”
I love sweet potatoes in sweeter preparations (vs savory) and these look absolutely mouth-watering to me!
Thank you, Bianca! I love sweet potatoes in both sweet and savory, but having them for breakfast has to be a favorite! 🙂
I am obsessed with sweet potatoes. My Costco just started selling organic ones, and I buy a huge 20 pound bag of them. Can’t get enough! Can’t wait to try them in waffles!
I’m obsessed with them, too, and I never have to worry about them going bad. haha Sounds like we’re on the same wavelength. 🙂
Sometimes cooking according to the season is overrated, because these look amazing! And any time is a god time for waffles!
It is overrated — we need to be able to have things when we want them, right? I like how you think, Ashley! 🙂
It was! Thank you, Meghan!
These waffles look amazing! I could totally go for one of these for breakfast. Yum!
Thank you, Rachel! 🙂
I don’t care what time of the year it is, I will always eat sweet potatoes! And waffles 😉 These look so delicious, and like such a healthy way to start the day.
I’m glad you agree, Denise! The more sweet potatoes the better. 🙂
These waffles look gorgeous, Marcie! I would’ve never thought to use sweet potatoes in the batter. Love this savory breakfast!
Thank you, Gayle! 🙂
Oh these look delicious Marcie! I love sweet potatoes but have never tasted a sweet potato waffle. I bet it tastes incredible because it looks great!
Thank you, Manali! Being a sweet potato lover, I knew it couldn’t be bad adding it to waffle batter!
Sweet potatoes are ALWAYS in, as far as I’m concerned! I eat them all year long. These waffles are right down my alley! I love that they’re whole wheat and have greek yogurt too. I can’t wait to make them – pinned & yummed!
Thank you, Jen, and it’s nice to know you’re into sweet potatoes as much as I am!
Sweet potatoes are ALWAYS in season for me. Spring, summer, I don’t care! Especially in a whole grain waffle — these look totally diving.
I don’t care either…sweet potatoes are a great thing! 🙂 Thanks, Kelly!
Thank you, Brittaney, and have fun with your waffle iron! 🙂
I just love to come across a recipe like this that seems like a rather decadent dessert but is actually a pretty healthy meal. Love the idea of having some of these ready in the freezer to go as well, Marcie.
These are definitely reason enough to buy a waffle-maker!
I was so surprised that these healthy waffles tasted so moist — those sweet potatoes work wonders! I hope you get that waffle iron, Helen! 🙂
Marcie, I love making homemade waffles and have never made sweet potato waffles. . what a great idea!!! I love this! TGIF!!!
TGIF to you too, Alice! Sweet potatoes are miracle workers making everything they touch better. 🙂
These waffles look incredible light and fluffy. I would love a stack filled with that homey sweet potato flavor right now!
Thank you, Jocelyn! I’m sending a stack right over! 🙂
Thank you, Alessandra! Sweet potatoes do make dishes such a beautiful color! I’d love to ship you a few. 🙂
I totally wish I had a waffle iron right about now! These look amazing! Love how healthy they are with the whole wheat and the sweet potatoes 🙂
I need to make sure I make waffles more often and have them in the freezer ready to go! It’s such a fun way to start the day. 🙂
Ooh yum! I could definitely eat these year round. And we generally have sweet potato leftovers after we cook up a batch, so that’s perfect!
These were a favorite here, so those leftover baked sweet potatoes will always go to good use! 🙂
These waffles look delicious, Marcie! I love the fact they’re whole wheat! Healthy, but still so tasty!
Thanks, Jess! I love when healthy tastes so good! 🙂
Looking at the ingredients you have, this is extremely creative Marcie! Love waffles and would like to try this recipe soon 🙂 Pinning!
Thank you, Mira! 🙂
I am so with you on this! It’s still bitter cold where I live and there isn’t a berry to be seen, so I’m all about cozying up with these kinds of flavors. These waffles look amazing Marcie!
I wish these were on my breakfast menu tomorrow! These look fantastic Marcie! Pinned!
Sweet potatoes are the best any time of the year!! I don’t think I ever go a few days without them! haha I may have a problem 🙂
These waffles look amazing Marcie – so my kind of breakfast. Hope you had a fantastic weekend!
I think we have the same sweet potato problem…but it’s a good problem to have! 🙂 Thank you, and Happy Monday!
I love to eat sweet potatoes all year long. These waffles look amazing Marcie!
Thank you, Christin! 🙂
I know there are plenty of people out there like me that eat sweet potatoes all the time (and pumpkin)! And here’s to maple syrup harvest season! There’s something to be said about posting an ingredient when it’s not in season because we’re so bombarded with pumpkin/sweet potato/etc. that they often might get overlooked. Can’t wait to see your pumpkin recipe — I always have cans in my pantry! 🙂
I’m glad you agree, I guess from a blogging standpoint I felt silly since I should be a bit more “seasonal”. I went rogue on this one. haha Thank you, Lindsey! 🙂
Sweet potatoes are perfect all year long to me 🙂 I could seriously eat them every day! Love these waffles, they look so fluffy and delicious and the oat and whole wheat flour sound perfect in here!
I could eat them every day, too, so these waffles are perfect for us! 🙂
These look so perfect! I used to live near a restaurant with sweet potato pancakes and they were the BEST! I’ve never baked with sweet potatoes but I really need to try!
Oh, sweet potato pancakes sound so good, too! I cannot get enough sweet potato! 🙂
Hi Marcie, just letting you know I will be featuring your fantastic waffle recipe tomorrow night on Best of the Weekend! Thanks for being a part of our party!
Thank you for hosting, Amy, and I appreciate the feature! 🙂
Dear Marcie, these waffles look splendid. Sounds like such a fun group…almost like Chopped. Love your creative recipe idea. xo, Catherine
It was almost like Chopped Catherine — it was fun while it lasted! 🙂
I’ve definitely got to try these for the kids soon Marcie. So healthy and they LOVE waffles!!
I hope you all love them!
Can I substitute sweet potato puree with pumpkin puree?
Yes, that should work perfectly.
These look delicious!
Could you use almond or coconut flour in place of the oat flour?
Unfortunately almond flour and coconut flour can’t be substituted for the oat flour.