Serve up veggies for breakfast with these most delish Sweet Potato Waffles. The batter is so easy to work with and the warm spices make this a super comforting and healthy breakfast to share with the kids!
Sweet Potato Waffles
I love serving vegetables for breakfast since it’s an easy way to help kids eat more of them and so many make really flavorful additions to foods kids already love—like waffles.
Adding sweet potato puree to waffles ups the nutrition, yes, but it’s also so darn delicious. We love these for family breakfast, though I do sometimes make a batch to have on hand for quick breakfast options on future days.
You can pop leftover waffles right into the toaster oven to warm them up!
(You may also like Sweet Potato Smoothie, Sweet Potato Muffins, and Sweet Potato Baby Food.)
Table of Contents
- Sweet Potato Waffles
- Ingredients You Need
- Step-by-Step Instructions
- Frequently Asked Questions
- How to Store
- Best Tips for Success
- Favorite Sweet Potato Waffles Recipe
Ingredients You Need
To make this sweet potato waffles recipe you’ll need to have the following ingredients on hand and ready to go.
- Sweet potato puree: You can use puree that you’ve made yourself like Crock Pot Sweet Potatoes or store-bought canned sweet potato puree or Sweet Potato Baby Food.
- Eggs: Large eggs help bind the batter together.
- Milk: I typically cook with whole milk, but any plain kind will work here.
- Unsalted butter: I use unsalted butter so I can control the level of salt in the finished waffles.
- Cinnamon and vanilla extract: Both of these add flavor to the waffles.
- Whole wheat flour: I use this flour here to ensure that the finished waffles are cooked through and tender.
Step-by-Step Instructions
Here’s a look at how to make this sweet potato waffles recipe. Scroll to the bottom of the post for the full scoop, including the amounts and timing.
- Measure out your sweet potato.
- Add to the blender to all of the rest of the ingredients except the flour.
- Blend smooth.
- Stir in the flour.
- Add portions of batter to the waffle iron.
- Cook through and serve warm.
TIP: You can keep waffles warm in the oven until you’re done making the batch or serve them up one by one.
Frequently Asked Questions
What type of sweet potato works best in this recipe?
You can use any type of homemade sweet potato puree—made in the crockpot or roasted in the oven. Or you can use canned unsweetened sweet potato puree or even sweet potato baby food.
What should I serve these with?
We like them with a little maple syrup, either drizzled on or served in a tiny bowl as a dip, though you can also top with nut or seed butter, jam, or applesauce or apple butter. Sides like fruit, bacon, sausage, or eggs work well.
What age are these best for?
If you make them with nondairy milk, you can serve them as a baby-led weaning food to babies, or dice them up for babies 9+ months. They are very moist and tender, so they should be easy to chew.
What flavors go well with sweet potato waffles?
I love adding cinnamon, but you could also add a pinch of ground ginger, pumpkin pie spice, or cardamom.
How to Store
To store sweet potato waffles, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
Best Tips for Success
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Crock Pot Sweet Potatoes, canned unsweetened sweet potato puree, or even sweet potato baby food.
- Gluten-free: Use buckwheat flour instead of whole wheat.
- Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow’s milk.
Breakfast
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I’d love to hear your feedback on this recipe, so please comment below if you try it for your family!
Favorite Sweet Potato Waffles
Plan to have your sweet potato puree made ahead of time, or use canned or store bought puree. We love these with a simple side of fruit, but anything from bacon and sausage, to cottage cheese or maple syrup works!
Print Recipe Pin Recipe
5 from 15 votes
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Author Amy Palanjian
Cuisine American
Course Breakfast
Calories 254kcal
Servings 4
Ingredients
- 1 cup sweet potato puree
- 2 large eggs
- 3/4 cup milk
- 1 tablespoon unsalted butter (melted and slightly cooled)
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
Instructions
Add all ingredients to a blender except the flour.
Blend on high until very well combined, about 20-30 seconds.
Stir or pulse in the flour and thoroughly combine without over-mixing.
Warm the waffle maker and coat with nonstick spray.
Use 1/4-⅓ cup batter per waffle, cooking them according to the instructions on your waffle maker. (I cook them on the second to highest heat setting, or a 4 out of 5.)
Continue to prepare the rest of the batter, keeping the finished waffles warm in a 275 degree oven if desired.
Serve warm with fruit, maple syrup, or another favorite topping.
Notes
- To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Sweet Potato Puree, canned unsweetened sweet potato puree, or even sweet potato baby food.
- Gluten-free: Use buckwheat flour instead of whole wheat.
- Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow’s milk.
Nutrition
Calories: 254kcal, Carbohydrates: 39g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 236mg, Potassium: 537mg, Fiber: 6g, Sugar: 7g, Vitamin A: 13737IU, Vitamin C: 14mg, Calcium: 195mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!
This post was first published September 2021.
