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”
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.
Can I substitute sweet potato puree with pumpkin puree?
Yes, that should work perfectly.