Sweet Potato Waffles

Name: Sweet Potato Waffles
Total time: 30 min
Yield: 6–8 waffles
Ingredients: 200 g Sweet potato; 2 pcs Eggs; 60 ml Milk; 2 tbsp Olive oil; 50 g Oat flour; 50 g Wheat flour; 1 tsp Baking powder; 1 pinch Salt

The natural colour and sweetness of sweet potato

30 min

Natural sweetness and a vivid colour. Especially striking with purple sweet potato.

Worth knowing

Sweet potato varies in moisture

If the batter is runny, add 1–2 tbsp. of flour; if it is stiff, add a little milk

Do not open the iron early

They need to set inside

Ingredients

3 servings

Sweet potato(purple or regular, puréed)200 g

Eggs2 pcs

Milk60 ml

Olive oil2 tbsp

Oat flour50 g

Wheat flour50 g

Baking powder1 tsp

Salt1 pinch

Instructions

Sweet potato

Roast or boil the sweet potato until soft. Mash to a smooth purée.

Batter

Mix the sweet potato purée with the eggs, milk and butter.

In a separate bowl, combine the flour, baking powder and salt. Add to the batter — the consistency should be thick, like soft purée.

Cooking

Cook in a hot waffle iron until golden — a little longer than ordinary waffles.

Do not open the iron early — they need to set inside.

Move to a rack and cool completely.

💡Flour swaps

All wheat flour

100 g instead of the blend

A healthier version

Swap in wholemeal flour

Gluten-free

Rice flour + starch (80 g + 10 g)

Freezing and reheating

Freeze for up to 2–3 months

Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.

Reheating

Toaster, oven or air fryer — they come back crisp outside and soft inside.

💡Serving ideas

Greek yogurt and honey

Sweet cream cheese and berries

Avocado and egg

Peanut butter

Waffles View all recipes