Happy Monday! I am SO excited to share these waffles with you guys! Stoked. You know why? Because they are amazing. Potentially the best waffles 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. All of the above.
Now, I know I’m not the first person to do this ever. 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 tastebuds. 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 sugars is pretty low. I bet you could even replace the brown sugar with maple syrup and it would be 100% natural sugar. Why did I not think of that when I was making these? Woops. If you try that, let me know how it turns out!
All those natural sugars lends to a rather sticky batter, so there is a half cup of butter in this recipe. BUT, it makes a ton of waffles, and if you use vegan butter (like I did!) then you’ve got yourself a totally vegan recipe here. Cholesterol free! But don’t let that fool you – these are amazing. We used sweet potato puree the first time, and pumpkin puree the next. They are similar, but ever so slightly different. I can’t decide which ones I like better! Pumpkin may be easier to find in the grocery store, so if that’s all they’ve got then go for it. BUT, if you can find the sweet potato then I encourage you to try it. Don’t be scared!
Can breakfast get any better?
If you make these and LOVE them, share it with your friends! Tag me @myCAroots on Instagram, Pinterest, or Twitter. I love to see what you guys make!
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!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 Tbsp ground flax seed + 5 Tbsp water
- 1 cup sweet potato or pumpkin puree
- 2 cups almond milk
- 1/2 cup butter, vegan or otherwise, melted (I used Earth Balance)
- 1/4 cup 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
- Combine the flax seed and water 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 butter while whisking vigorously. Add the brown sugar and the flax seed mixture and whisk until combined.
- In another bowl, combine the flours and the rest of the dry ingredients. Mix until combined. Add the dry ingredients to the wet and stir until just combined - it should be a slightly thick batter.
- Heat your waffle iron to medium. Grease the iron with non-stick stray and add an appropriate amount of batter, spreading it around as necessary (this may take a time or two to get the hang of).
- Cook until the waffle is no longer steaming profusely. This took about 6 minutes per waffle in my belgian waffle maker, but may take more or less time depending on the shape of waffles you make.
- Serve immediately with some extra butter and maple syrup on the side. Enjoy!