Sweet Potato Waffles

I am a huge breakfast fan, and while I’m normally on team savory, once in awhile I enjoy something like these sweet potato waffles that are a hint sweet.

I especially enjoy that these sweet potato waffles are packed with fiber and vitamins A and C from the sweet potato, and also get a boost of fiber from the oats. And even though they’re a bit sweet, these are much lower in sugar (bonus!) than the traditional variety.

I also love that waffles get the little crispy edges, but are soft and fluffy on the inside. And the little crevices allow for little pools of maple syrup and catch the toasted pecans (or walnuts!). And if you’re not interested in adding syrup, I recommend a quick spread of nut butter.

These waffles can be prepped in advance and reheated all week, or they make for the perfect weekend breakfast. I promise they’ll make your weekend extra enjoyable!

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Sweet Potato Waffles

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 waffles 1x
  • Category: Breakfast
  • Method: Stove-Top


Waffles made from a cinnamon sweet potato batter.


  • 3 tablespoons dark brown sugar
  • 3 tablespoons oil
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup mashed or pureed sweet potato
  • ½ cup milk
  • ½ cup whole wheat flour
  • ½ cup old-fashioned rolled oats or quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher or sea salt


  1. Heat a waffle iron to medium heat.
  2. Place the dark brown sugar and oil in a medium mixing bowl; whisk until smooth Add one egg at a time and continue whisking until the mixture is pale in color. Whisk in the vanilla extract, sweet potato and milk until smooth.
  3. In a separate mixing bowl, whisk together the flour, oats, baking powder, cinnamon, ginger and salt. Fold the dry ingredients in the bowl with the wet ingredients until combined.
  4. Coat the waffle iron with cooking spray and add ¼ cup batter; spread the batter around evenly on the waffle iron, close the lid and cook until set. Repeat with the remaining batter.
  5. Serve waffles immediately with pecans and maple syrup, if desired.


Cooking Tips: Use canned 100% pumpkin puree instead of sweet potato. To make this batter into pancakes, add a splash of milk to make the batter a bit looser.


  • Serving Size: 1 waffle
  • Calories: 202
  • Sugar: 8g
  • Sodium: 169mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 62mg

Keywords: waffle, waffles, sweet potato, sweet potatoes, breakfast, brunch