These sweet potato waffles are the perfect breakfast item for the Fall! Flavored with pumpkin pie spice and sweetened with maple syrup and brown sugar, these waffles are a cozy and delicious way to start your day.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
The eternal struggle to choose between sweet potatoes and pumpkin is real, but for me, sweet potatoes always take the cake. Maybe it’s my love for a delicious sweet potato pie that tips the scales, but if a recipe calls for sweet potatoes, count me in.
That’s why I’m so excited about these sweet potato waffles! These waffles offer a delicious twist on the classic recipe. They are ideal for a leisurely weekend breakfast or a special brunch.
I usually prepare a bunch over the weekend and stash any extras in the freezer for another day. Not only are they simple to make, but they’re also quite delicious.
Serve these with breakfast favorites, like grits, bacon, and eggs. And if you’re feeling fancy, pair them with some mimosas.
Ingredients for Sweet Potato Waffles
- All-purpose flour: Provides the foundational structure and texture to the waffles.
- Baking powder: Acts as a leavening agent, making the waffles rise and become fluffy.
- Pumpkin pie spice: Infuses the batter with a warm, autumnal flavor that complements the sweet potato.
- Kosher salt: Works to balance and enhance the sweetness and other flavors in the waffles.
- Large eggs: Serve as the binding agent that keeps all the ingredients cohesively mixed.
- Milk (whole or 2%): Adds the necessary moisture and contributes to the waffles’ richness.
- Unsalted butter, melted: Introduces fat for flavor and a tender crumb.
- Maple syrup: Naturally sweetens the batter while also complementing the sweet potato and spices.
- Vanilla extract: Adds flavor.
- Sweet potato puree: The key ingredient that brings natural sweetness, nutrients, and a unique flavor profile.
- Waffle Maker: I used the Cruxgg Belgian Waffle maker
- Mixing Bowls
- Measuring Cups and Spoons
How to make this Sweet Potato Waffles Recipe
In a large mixing bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt. Whisk these dry ingredients until well-mixed. Set aside.
In a separate bowl, whisk together the eggs, milk, melted unsalted butter, maple syrup, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and whisk just until combined.
Gently fold in the mashed sweet potato puree until it’s incorporated into the batter.
Preheat your waffle iron according to the manufacturer’s instructions and lightly coat it with oil or butter. Pour enough batter into the waffle iron to cover the waffle grid.
Close the waffle maker and follow the manufacturer’s instructions, usually for 5 minutes, until the waffle is golden.
Carefully remove the waffle and serve immediately with your choice of toppings, such as additional maple syrup.
Repeat with the remaining batter.
Storage Options: How to Make Ahead
Cool the waffles to room temperature. Place them in an airtight container with parchment paper between each waffle to prevent sticking.
Store them in the refrigerator for up to 3 days.
Allow the waffles to cool completely on a wire rack. Place a piece of parchment paper between each waffle to prevent them from sticking together.
Store the waffles in a zip-top bag or an airtight container and place them in the freezer for up to 3 months.
From the Freezer: You can reheat frozen waffles directly in a toaster, toaster oven, or regular oven at 350°F until warmed through and crispy on the outside.
From the Refrigerator: Place waffles in a toaster or in an oven preheated to 350°F until they’re warm and crisp.
How to make Sweet Potato Puree
This recipe calls for sweet potato puree, which can be made by cooking a sweet potato and then mashing it. Then, run it through a food processor or blender to puree it. You can also purchase sweet potato puree in a can. Just be sure to check for added sugars or spices.
If you don’t have a food processor or blender, simply mash cooked sweet potatoes and add it to the batter.
Variations to the Recipe
- Make it gluten-free: Use a 1-to-1 gluten-free baking flour to make this dish gluten-free.
- Optional Add-ins: For a dessert-like variation, add chocolate chips or cocoa nibs to the waffle batter. You could also add toasted pecans or walnuts.
- Toasted Coconut: Mix in some toasted coconut flakes for a tropical twist.
- Top with whipped cream.
If you don’t have pumpkin pie spice, a mixture of cinnamon, nutmeg, and a touch of ground ginger can be a good substitute.
Absolutely, you can replace the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1-to-1 baking blend to maintain texture.
Yes, almond milk, oat milk, or any other non-dairy milk can be used in place of whole or 2% milk.
I hope you love these waffles as much as we do. Looking for other breakfast recipes to serve with these waffles? Try these out:
Easy Sweet Potato Waffles
- 1 Waffle Maker
- 1 ½ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup milk whole or 2%
- ¼ cup unsalted butter melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup sweet potato puree
- Oil or butter for waffle iron
- In a large mixing bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt. Whisk these dry ingredients until well-mixed.
- In a separate bowl, whisk together the eggs, milk, melted unsalted butter, maple syrup, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and whisk just until combined. Remember, it’s okay if there are some lumps.
- Gently fold in the mashed sweet potato puree until it’s incorporated into the batter.
- Preheat your waffle iron according to the manufacturer’s instructions and lightly coat it with oil or butter.
- Pour enough batter into the waffle iron to just cover the waffle grid.
- Close the waffle maker and follow the manufacturer’s instructions, usually for 5 minutes, until the waffle is golden.
- Carefully remove the waffle and serve immediately with your choice of toppings, such as additional maple syrup.
- Repeat with the remaining batter.
- For an extra burst of flavor, you can add a handful of chopped nuts or mini chocolate chips to the batter before cooking the waffles.
- If you’re making a big batch, keep the cooked waffles warm in an oven set to 200°F while you finish with the remaining batter. This ensures that all the waffles are served warm.