Ingredients
- 2 medium-sized sweet potatoes, cooked and mashed
- 1 cup all-purpose flour (or whole wheat/gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- A pinch of nutmeg
- 1 cup milk (regular or plant-based)
- 2 large eggs
- ¼ cup melted butter (or dairy-free alternative)
- 2 tablespoons brown sugar or maple syrup
- Salt, to taste
Instructions
- Peel and cut the sweet potatoes into chunks. Steam or boil until tender, about 15-20 minutes. Mash and let cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, mix milk, eggs, mashed sweet potatoes, and melted butter. Add sugar or syrup for sweetness.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Preheat your waffle iron and lightly grease it.
- Pour batter onto the preheated waffle iron and cook for 3-5 minutes, or until golden brown.
- Serve warm with desired toppings.
Notes
Let the batter rest for 5-10 minutes before cooking for fluffier waffles. Store leftovers in an airtight container for up to four days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle making
- Cuisine: Southern
- Diet: Vegetarian