Crispy Sweet Potato Waffles Recipe (Gluten-Free)

A white plate with six round, golden-brown sweet potato waffles arranged in a circular pattern on a marble surface. A soft, light purple cloth is draped to the right of the plate.

Crispy Sweet Potato Waffles Recipe (Gluten-Free)

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Servings: mini waffles (or 5 regular waffles)

Calories: 134kcal

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!

Video

Notes

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!

Nutrition