Time to bust out your waffle irons again, because this sweet potato waffles recipe is what dreams are made of. They are decadent, super moist, and taste amazing topped with coconut butter.
Just like my other waffle recipe, Cinnamon Vanilla Gluten-Free Waffles, this recipe is one the whole family will love. It’s made with nutrient-dense ingredients, and is great for those who need to follow a gluten-free or dairy-free lifestyle. (Although, it doesn’t taste grain-free, so no one will notice!)
My obsession with waffles started long ago. Back when I was a kid, my dad would whip out the ol’ waffle iron every Saturday morning and make a big batch of waffles for all of us. My favorite part was of course the toppings, and to this day I love dressing up my sweet potato waffles with coconut butter, ghee, and maple syrup.
While these sweet potato waffles are great for making the weekends special, they are also great to make in bulk because they freeze well. Just double or triple the recipe, throw the extra in the freezer, and lay out what you plan to eat to thaw in the refrigerator the night before.
If you’re looking to save a little time in the morning, you can roast the sweet potato ahead of time and store it in the refrigerator for up to three days until you’re ready to make your sweet potato waffles. We typically roast sweet potatoes in bulk, and add them to lunches to eat throughout the week—so we typically already have one made.
While any waffle iron will do, I highly recommend going for a basic Belgium Waffle Maker. Ideally, the waffles should end up lightly browned and fall off the waffle maker with ease.
- 1 cup pureed cooked sweet potato
- 3 large eggs at room temperature
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons ghee or butter, melted
- 1 cup blanched almond flour
- ⅓ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon coconut oil
- Ghee or butter
- Coconut butter
- Pure maple syrup
- Fresh fruit
- In a medium bowl, mix together the sweet potato, eggs, maple syrup, vanilla, and ghee. In a separate bowl, mix together the almond flour, tapioca flour, baking soda, baking powder, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients and mix thoroughly.
- Pour the batter into a waffle iron until it barely fills the bottom cavity. Spread the batter around evenly if necessary. Cook according to your waffle iron’s instructions.
- Serve with toppings, including coconut butter, maple syrup, or fresh fruit.
If the sweet potato is not already prepared, pierce a medium sweet potato with fork and roast it in the oven on a baking sheet at 400 degrees Fahrenheit until the sweet potato is soft and a fork goes in easily, about 1 hour. Let the sweet potato cool slightly before pureeing.
Got any questions about this sweet potato waffles recipe? Ask below in the comments!