Whole Wheat Sweet Potato Waffles
Whole Wheat Sweet Potato Waffles are light and fluffy, and made entirely with whole grains. These are nutritious yet still delicious waffles you won’t feel guilty about eating!
For whatever reason, I feel kind of funny posting these Whole Wheat Sweet Potato Waffles with spring on the horizon. Ridiculous, yes? Sometimes the notions I have going on in my head are quite ridiculous. I know berry season is coming, but there’s plenty of time for that anyway.
Truth be told, sweet potatoes are something I enjoy all the time, in as many different ways I can dream up. I hope you’re with me. 🙂
This happens to be a Mystery Dish post, where myself and a group of bloggers are given a list of ingredients to create a recipe using at least 3 of the ingredients. Our host this month is the lovely Gloria at Simply Gloria, and was as follows:
sweetened condensed milk
beans (canned or dry)
I used the ingredients in bold. I loved these ingredients, and really imagined getting more creative, but time was running out and I realized I needed to make something quickly.
I had a baked sweet potato leftover in the fridge, and knew I needed to make something with that. I mashed it up, and whisked it in some waffle batter.
I figured nothing bad could come of that. 🙂
And I was right! I knew I wanted to make whole wheat waffles so I used a combination of whole wheat flour and oat flour — you can go straight whole wheat, too.
I added some Greek yogurt, which I love to do because it adds some protein, tang, and moistness. The sweet potato also contributed to a moist waffle, and gave them a delicious sweet flavor, so I didn’t have to sweeten up these waffles much at all. 🙂
I wasn’t expecting Whole Wheat Sweet Potato Waffles to come out as light and fluffy as they did — it was a complete surprise. Everyone in the family loved them, and it was nice to have them in the freezer to toast up for a quick, nutritious breakfast on busy week day mornings.
I highly suggest topping them off with toasted pecans and a bit of maple syrup. They really do have a delicious fall flavor, and are a terrific way to start your day no matter what time of year it is. 🙂
And be sure and check out the other Mystery Dish recipes!
Double Chocolate Peanut Butter Chip Cookies– Culinary Couture
Steamed Jalapeno Pork Wontons by Inspiration Kitchen
Peanut Butter Crumble Coffee Cake with Peanut Butter Glaze – Simply Gloria
(Secret Ingredient) Healthy Banana Bread – Yummy Healthy Easy
- 1½ cups whole wheat flour
- ½ cup oat flour*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1½ cups skim milk
- ½ cup plain Greek yogurt (I used 2%)
- 2 large eggs, lightly beaten
- 4 tablespoons canola oil
- 2 tablespoons pure maple syrup*
- 1 cup sweet potato puree (canned or fresh)*
- pure maple syrup and toasted pecans, for topping (optional)
- Preheat the waffle iron.
- Whisk together the flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. Set aside.
- In a medium bowl, whisk together the milk, yogurt, eggs, canola oil, and maple syrup until well combined. Add in the sweet potato puree and whisk until incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over mix.
- 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!
*You may substitute granulated sugar, brown sugar, or honey for the maple syrup.
*I used a leftover medium baked sweet potato here and mashed it in a bowl with a fork. If you don't have a leftover baked potato, add about 10 more minutes total time here to microwave one, cool it, and mash it. Alternatively, you can use canned.
To toast your own pecans, place them on a rimmed baking sheet in a 350 degree oven for 8-10 minutes or until golden and fragrant.
Recipe by Flavor the Moments.