Fluffy Sweet Potato Waffles Recipe | All Things Mamma (2024)

This recipe for sweet potato waffles is the best way to use leftover sweet potatoes! They’re sweet, fluffy, and perfect for piling with your favorite cozy toppings.

If you love sweet potato pie and sweet potato casserole, then you’re going to flip for these homemade sweet potato waffles. Every bite is full of that irresistible sweet potato flavor, with brown sugar for sweetness and a combination of cloves and cinnamon for some warmth and cozy flavor.

As a bonus, it’s a great way to work some extra veggies into your day! (Sweet potatoes have tons of beta carotene, so these waffles are practically healthy food, right?!)

Fluffy Sweet Potato Waffles Recipe

These sweet potato waffles are made with cooked sweet potatoes, so if you have leftovers from another meal, like mashed sweet potatoes or baked potatoes, you can use them up in this recipe! Otherwise, just steam some sweet potatoes and mash them. The rest of the process is simple: mix the ingredients together, then cook the batter on your waffle iron.

Top these sweet potato waffles with your favorite toppings, like butter and syrup, whipped cream and fried apples, or just straight up powdered sugar! No matter how you eat them, they’re sure to be a hit.

The next time you have leftover sweet potatoes, whip up a batch of these delicious homemade sweet potato waffles for breakfast the next day!

(Love waffles? Try my Sourdough Waffles and Chocolate Chip Waffles too!)

Ingredients for Sweet Potato Waffles

See recipe card below this post for ingredient quantities and full instructions.

• All-purpose flour – You can swap in a measure-for-measure gluten-free flour substitute to make these sweet potato waffles gluten-free.
• Brown sugar – Both light or dark will work here.
• Baking powder
• Baking soda
• Kosher salt
• Ground cinnamon – You can use pumpkin pie spice instead of the cinnamon and cloves if you’d like.
• Ground cloves
• Eggs – Here’s the best way to crack an egg.
• Buttermilk – You can make your own buttermilk substitute, but store-bought is best.
• Sweet potato – Mashed or pureed; you can use leftover Instant Pot sweet potatoes or baked sweet potatoes mashed with a fork.
• Unsalted butter
• Nonstick cooking spray

To Serve

• Maple syrup
• Salted butter – Honey butter is delicious too!

Variations

• Substitute the mashed sweet potatoes for pumpkin or butternut squash puree.
• Add toasted pecans or walnuts to the batter for a little crunch.
• Stir cinnamon chips into the waffle batter to amp up the cozy cinnamon flavor.

How to Make Sweet Potato Waffles

1. Mix the dry ingredients: In a medium mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and cloves.
2. Finish the batter: In a separate bowl, whisk the eggs, buttermilk, sweet potato puree, and melted butter. Pour the wet ingredients over the dry ingredients and stir until just combined. Let the batter rest for 10 to 15 minutes.
3. Cook: Preheat your waffle maker for about 6 to 7 minutes, depending on the model. Spray the inside of the iron with the nonstick spray, then pour in the batter in ½ to ¾ cup portions, or the amount recommended by your waffle iron manual. Close the lid and cook until the waffles are golden brown and cooked through, about 5 to 7 minutes.
4. Serve: Plate the waffles and serve with maple syrup and salted butter.

Serving Suggestions

These sweet potato waffles are great served with your favorite breakfast toppings, like maple syrup and butter. For something a bit more special, top them with some toasted pecans or walnuts along with a dollop of Greek yogurt or honey. If you’re feeling really fancy, try adding some fried apples (or apple pie filling) and cinnamon for an extra cozy touch.

How to Store Leftover Sweet Potato Waffles

Store leftover waffles in an airtight container or zip-top bag. They’ll stay fresh for up to 5 days in the refrigerator. To freeze, place them in a single layer on a baking sheet and freeze for about 1 hour. Then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To reheat, pop them in a toaster or 350ºF oven until warmed through.

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