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Sweet Potato Waffles

Sweet Potato Waffles

Powder sugar falling like snow, syrup drizzled into each 1-inch square and taking a fork full of waffle pieces into your mouth a weekday morning.

Waffles don’t have to be a weekend indulgence, instead be a weekday meal choice. I love waffles, and I am sure many of you love them too, which is why I made these sweet potato waffles. I wanted a waffle recipe I wouldn’t feel guilty eating on a Monday morning, and I wanted to make sure the waffles were made with wholesome ingredients that are nutritious to your body.

I enjoy making the classic buttermilk waffles, and don’t get me wrong those are amazing, but I wanted one I can have guilt free, so I decided to use sweet potatoes or sometimes the grocery store label as sweet yams. Sweet potatoes provide many benefits to your health and should be incorporated into your daily or at least weekly diet.

The sweet potatoes were the perfect option for this waffle batter because it created a thick batter that kept its shape in the waffle maker and did not dry out the cooked waffle. When you take a bite, you will have heaven in your mouth.

Here is the recipe to these delicious sweet potato waffles that you can enjoy on this healthy lifestyle.

Start to finish: 15 minutes

Servings: 4


2 medium-sized sweet potatoes

2 cups rolled oats

2 tablespoons baking powder

2 teaspoons cinnamon (or pumpkin pie seasoning)

3 tablespoons light brown cane sugar

2 eggs, room temperature (or vegan replacement)

1 1/2 cups unsweetened almond milk (or milk of choice)

1 tablespoon grape seed oil (Substitutions: olive oil or coconut oil)

2 tablespoons vanilla extract


Plug in your waffle maker. By doing this step first, the waffle maker will be heated perfectly when you are ready to start making waffles.

Wrap each sweet potato individually with a damp paper towel and place in the microwave for 4-8 minutes. If you do not want to use the microwave, you may boil the sweet potatoes or bake in the oven at 400F for 45 minutes.

Once the sweet potatoes are cooked, use a spoon to spoon out the inside of the potato. Set aside to cool.

In a food processor add the rolled oats, baking powder, cinnamon and sugar and pulse until you get a flour like texture. If you do not have a food processor, you may use a blender. Set the flour aside.

Add sweet potatoes, milk, vanilla extract, eggs and oil into a medium-sized bowl. Use a hand mixer to blend all the ingredients together. Again, if you do not have a hand mixer, don't worry, you can use a blender.

When all the wet ingredients are incorporated, add the dry ingredients 1/4 cup at a time. Repeat this step until all the dry ingredients are incorporated. By adding the dry ingredients in increments, it will prevent over mixing the batter.

Pour 1/4 cup into each square on your waffle maker. Cook according to your waffle maker. According to my waffle maker, I cooked these waffles for about 5-7 minutes. Repeat until you have used all the batter.

Sprinkle powdered sugar, toasted pecans and drizzle maple syrup.

These waffles are great for those mornings you are sitting with a warm cup of coffee and reading a book. Grab a plate of waffles and enjoy!

* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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