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You guys, I can’t even tell you how many batches of sad, soggy sweet potato waffles I made before figuring this one out! These sweet potato waffles are finally the perfect balance of crispy on the outside and soft on the inside. My kids devour them every weekend, and I feel pretty great sneaking in all those nutrients with my little cornmeal trick that guarantees perfect texture every time.
The BEST Sweet Potato Waffles Recipe!
The aroma of cinnamon and sweet potatoes wafting through my kitchen on weekend mornings has become a favorite breakfast tradition in our home. I started making sweet potato waffles to make breakfast a bit healthier with added nutrients from the sweet potato, but my first attempts were straight-up fails – mushy and dense no matter how long I cooked them.
After about six different experiments, I had my lightbulb moment with cornmeal. That simple addition completely transformed these into the fluffy-yet-crispy waffles I’d been chasing!
We enjoy them for weekend brunches topped with fresh blueberries, but they’re equally delicious for dinner paired with a fried egg or alongside my cozy chili with spaghetti squash. If you’re looking for more ways to use leftover sweet potatoes, you’ll also enjoy my easy scalloped sweet potatoes or moist and simple sweet potato cornbread – the sweet-savory combinations are endless!
Ingredients You’ll Need
Nothing fancy here – just simple ingredients that work magic together! Jump to the recipe card for the full recipe and exact measurements.
- Mashed sweet potato: Leftover sweet potatoes actually work better than freshly cooked ones – they’ve had time to dry out a bit in the fridge.
- Milk of your choice: I typically use almond milk, but any milk works.
- Butter or oil: This gives you those addictively crispy edges. Coconut oil works great for dairy-free.
- Egg: Just one for binding and structure.
- Vanilla extract: Brings out the natural sweetness.
- Gluten-free all-purpose flour with xanthan gum: The xanthan gum is crucial for binding. Regular all purpose flour will work here if you aren’t gluten-free.
- Cornmeal: My secret weapon! This completely transforms the texture.
- Sugar: Just 2 tablespoons – the sweet potatoes do most of the sweetening. You can also use brown sugar.
- Baking powder: Makes these waffles light and fluffy.
- Cinnamon: Non-negotiable in my book!
- Sea salt
Recipe Variations
- Vegan Sweet Potato Waffles: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk and oil.
- Extra Nutritious: Add 2 tablespoons of ground flaxseed or hemp hearts to the dry ingredients for an omega-3 boost. Smear some peanut butter on top for some healthy fats.
- Pumpkin Spiced Version: Add extra cinnamon or swap it for pumpkin pie spice plus a pinch of nutmeg.
- Savory Waffles: Skip the sugar and vanilla, add garlic powder and herbs, then top with a fried egg, crispy bacon, and avocado.
- Sweet Treat: Fold in mini chocolate chips or chopped pecans for a more indulgent option that’s still nutritious.
- Fried Chicken and Waffles: For a special occasion, serve these waffles with pieces of fried chicken.
Step-by-Step Instructions
Step 1: In a large bowl, whisk together the mashed sweet potato, milk, butter, egg, and vanilla until smooth with no random sweet potato chunks.
Step 2: Add your gluten-free flour, cornmeal, sugar, baking powder, cinnamon, and sea salt. Stir gently until just combined – a few small lumps are fine! Over-mixing will make your waffles tough.
Step 3: Let the batter rest for 5-10 minutes while your waffle maker heats up. This little rest period makes a huge difference in the final texture.
Step 4: Once your waffle maker is hot, give it a quick spritz with nonstick spray. Pour about 1/4 cup batter for mini waffles, or 1/2 cup for full-sized ones.
Step 5: Cook for 3-4 minutes until golden brown and crispy. You’ll know they’re done when you stop seeing steam escape from the waffle maker. Serve with melted butter and a little bit of maple syrup or your favorite waffle toppings.
Tips for Perfect Sweet Potato Waffles
- When I’m in a rush, I use my quick-boil method: Peel and chop the sweet potatoes into 1-inch cubes, boil for 10-15 minutes until fork-tender, then drain and mash.
- Whenever I make sweet potatoes for dinner, I always make extra specifically for these waffles! Just store plain, unseasoned leftovers in the fridge.
- For picky eaters, blend all ingredients in a food processor for ultra-smooth batter with no detectable sweet potato pieces.
- Let the batter rest while your waffle iron heats up – this makes a huge difference in texture!
- These waffles need to cook slightly longer than regular waffles – patience rewards you with perfect crispiness.
Storing and Reheating Leftover Waffles
- This sweet potato waffle recipe is a meal-prep champion! Once cooled, store in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the fridge for about a week.
- For longer storage, freeze them flat on a baking sheet first, then transfer to a freezer bag. They’ll keep for up to 3 months.
- To restore crispiness, just pop them in the toaster oven or air fryer for a few minutes. My hack is making a double batch every Sunday so breakfast is figured out all week!
Recipe FAQs
Absolutely! Use the same amount and skip the xanthan gum.
Cook them a minute longer or keep finished waffles on a baking sheet in a 200°F oven while making the rest.
Yes! Just make sure it’s pure sweet potato without added sugars or spices.
Definitely! Mix it up the night before, refrigerate covered, and add a splash of milk in the morning as it will thicken overnight.
More Breakfast Recipes
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Crispy Sweet Potato Waffles Recipe (Gluten-Free)
Video
Ingredients
- 1 cup mashed sweet potato
- 1 cup milk, of your choice, or buttermilk
- 1/4 cup butter, melted, or any oil of your choice
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup gluten free all-purpose flour, with xanthan gum
- 1/2 cup cornmeal, finely ground or medium
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
Instructions
- In a large bowl, whisk together mashed sweet potato, milk, butter, egg, and vanilla extract.1 cup mashed sweet potato, 1 cup milk, 1/4 cup butter, 1 egg, 1 tsp vanilla extract
- Add flour, cornmeal, sugar, baking powder, cinnamon, and sea salt. Stir until just combined.3/4 cup gluten free all-purpose flour, 1/2 cup cornmeal, 2 tbsp sugar, 2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp sea salt
- Let the batter rest while you heat up the waffle maker. Once heated, add 1/4 cup of the batter into the waffle maker for mini waffles, or 1/2 cup for regular waffles.
- Cook for 3-4 minutes until crisp on the outside and cooked through on the inside. Repeat with the remaining batter.
- Top with your favorite toppings, and enjoy!
Notes
- When I’m in a rush, I use my quick-boil method: Peel and chop the sweet potatoes into 1-inch cubes, boil for 10-15 minutes until fork-tender, then drain and mash.
- Whenever I make sweet potatoes for dinner, I always make extra specifically for these waffles! Just store plain, unseasoned leftovers in the fridge.
- For picky eaters, blend all ingredients in a food processor for ultra-smooth batter with no detectable sweet potato pieces.
- Let the batter rest while your waffle iron heats up – this makes a huge difference in texture!
- These waffles need to cook slightly longer than regular waffles – patience rewards you with perfect crispiness.
- This sweet potato waffle recipe is a meal-prep champion! Once cooled, store in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the fridge for about a week.
- For longer storage, freeze them flat on a baking sheet first, then transfer to a freezer bag. They’ll keep for up to 3 months.
- To restore crispiness, just pop them in the toaster oven or air fryer for a few minutes. My hack is making a double batch every Sunday so breakfast is figured out all week!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are great! Thanks for thinking up a method to make sweet potato waffles not soggy and dense.
So glad you enjoyed it!
I would love to make these for my daughter, but she has an egg allergy. Do you think a flax egg would change the crispiness?
I haven’t tried but I think it’ll work!
Can I also just use all purpose flour and cornmeal? Do I need to use a gluten free flour?
It doesn’t have to be gluten free. Regular AP flour will work!
Can this batter be used to make pancakes?
I don’t see why not! You wouldn’t have to use cornmeal for pancakes. Just substitute with the same amount of flour.
Waffles were so delicious! However, they were splitting, I greased the mini waffle maker quite a bit between each waffle, I wonder if my batter was too thin, but it looked pretty thick to me, any tips?
Just saw this! This can happen if the waffles are not cooked enough, or if the waffles are not preheated or hot enough. Has this happened with other batter? I would try to cook longer if you decide to cook it again.
Made these this week with my 1.5 year old, and he loved them! I was shocked he ate an entire waffle. For as much effort as it took you to figure out this recipe, I will say cooking with a toddler made our measurements imprecise, and they still came out great. The cornmeal is fantastic in them!
Such a nice way to add protein to the waffles! I’m curious, though—what could be used to substitute the cornmeal for someone with corn allergies? I’d love to make these work for my family.
You can just use all gluten free flour. It won’t get crispy though.
I am not able to have corn products due to it, causing me to have inflammation and by joints. Is there something I could substitute the cornmeal with?
You can just use all gluten free flour, but it won’t crisp up. It’ll just be soft waffles.
Looking forward to trying this recipe out! My daughter doesn’t do well with corn/maize so wondering if almond meal could be a good sub for that?
You can, but it won’t be crispy and will turn out soft. You do need the cornmeal for that crispy texture.