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!

Stack of sweet potato waffles on a white plate

**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!

Stack of sweet potato waffles with pecans and maple syrup

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.

Sweet potato waffle ingredients

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!

How to make sweet potato waffles collage
  1. 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.
  2. 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.
  3. Spray the waffle iron with cooking spray, and cook the waffles according to manufacturer’s instructions.

FAQs

Is oat flour better for you?

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.

How do you make sweet potato puree from scratch?

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.

Should waffles be soft or crispy?

Waffles should be crisp on the outside, and soft and fluffy in the middle.

Do homemade waffles freeze well?

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.
Stack of sweet potato waffles cut with syrup dripping down

More breakfast recipes you’ll love:

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!

Stack of sweet potato waffles on a white plate

Whole Wheat Sweet Potato Waffles

Servings: 8 belgian style waffles
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Healthy Sweet Potato Waffles are light and fluffy, with the flavors of sweet potato, warm cinnamon and the heartiness of oat flour. They're a gluten free breakfast that's freezer friendly and great for meal prep!
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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

Calories: 344kcal, Carbohydrates: 41g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 411mg, Potassium: 334mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5146IU, Vitamin C: 5mg, Calcium: 203mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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