I am SO excited to share these waffles with you guys! Stoked. You know why? Because they are amazing. Potentially the best I’ve ever made. Woot!
When I told AJ I wanted to make sweet potato waffles, he looked at me like I was a crazy person. His eyebrows went up, he got a little smirk on his face, and I could see him thinking, You want to use sweet potato? In my waffles? Are you insane?
My answer: Yes. To all of the above.
Now, I know I’m not the first person to ever do this. Plenty of people have done this. But telling my dear fiance that people on the internet all think it’s ahh-mazing is not necessarily convincing to him. So, I decided to convince him with his taste buds.
And convince I did! I’m pretty sure we both agreed that these may be the best waffles I’ve ever made – and I’ve made a lot of waffles.
And they have some healthy vegetables in them! The sweet potato is naturally (get this) sweet, so the amount of added sugar is pretty low. I bet you could even replace the brown sugar with maple syrup and then these would be made with 100% natural sugar.
Why did I not think of that when I was making these…? Whoops. If you try that, let me know how it turns out!
All those natural sugars lend to this being a rather sticky batter, so there is a half cup of margarine in this recipe as well. BUT, it makes a ton of waffles, and if you use lactose-free margarine (like I did!) then you’ve got yourself a totally vegan recipe here. Cholesterol free, too! But don’t let that discourage you – these are fantastic.
We used sweet potato puree the first time, and pumpkin puree the next. They are similar, but ever so slightly different in terms of flavor and texture. I can’t decide which ones I like better!
Pumpkin may be easier to find in the grocery store (especially if you start with a canned puree), so if that’s all they’ve got, then go for it. BUT, if you can find the sweet potato version or have the time to make your own from scratch, then I encourage you to try it. Don’t be scared!
Does breakfast get any better than this?Print
A delicious recipe for sweet potato waffles – and they’re just as good with pumpkin! Healthy veggies in my decadent breakfast? And they’re vegan? Yes, please!
- 2 Tbsp ground flax seed
- 5 Tbsp water
- 1 cup sweet potato or pumpkin puree
- 2 cups unsweetened almond milk
- 1/2 cup vegan margarine, melted (I used Earth Balance)
- 1/4 cup packed light brown sugar
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Cooking oil spray
- Combine the flax seed and water in a small bowl to make a flax egg, and set aside to thicken for a couple minutes.
- In a large bowl, combine the sweet potato (or pumpkin) puree with the almond milk and whisk well. Slowly pour in the melted margarine while whisking vigorously. Add the brown sugar and the flax egg, and whisk until combined.
- In another bowl, combine the flours and the rest of the dry ingredients. Stir until combined. Add the dry ingredients to the wet and stir until just combined – you should have a slightly thick batter.
- Heat your waffle iron to medium. Grease the iron with cooking oil spray and add an appropriate amount of batter, spreading it around as necessary (this may take a time or two to get the hang of it).
- Cook until the waffle is no longer steaming profusely. This took about 6 minutes per waffle in my Belgian waffle maker, but it may take more or less time depending on the shape and size of waffles you make.
- Serve immediately with some extra margarine and maple syrup on the side.
Keywords: sweet potato, waffles, pumpkin, vegan, comfort food
Be sure to let us know your thoughts on these in the comments below, and please give the recipe a rating if you’ve made it!
If you loved this recipe, don’t forget to check out these fabulous waffle variations:
- Cornmeal Honey (with vegan options)
- Vegan Flax Seed
- Gluten-Free Buckwheat Buttermilk
- Banana Bread Yeast
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 3, 2014. Last updated: September 30, 2018 at 20:03 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).