These sweet potato waffles are a delicious choice for breakfast or brunch. They also make fantastic freeze ahead toaster waffles.
As toaster waffles they’re perfect for a healthy choice for after school snacks.
The sweet potato puree, ground flax seed and whole wheat flour add extra fibre and nutrients that you’ll love and the kids will barely notice.
If you don’t have sweet potato leftovers – toss a sweet potatoes in the oven right away – oh what the heck, toss in a few so you have some for supper tonight plus extra to make these waffles. Or, cook one up in the microwave. Wash well, poke all over with a fork and microwave on high for 2-3 minutes at a time for 8 to 10 minutes, rotating the potato each time.
Can you imagine these lovely sweet potato waffles served to you for breakfast in bed? Not bad!
If you’re concerned about added sugar, go ahead and make these without any sugar. The sugar helps stabilize the egg whites which adds a little more crispness to the waffles. But I often make them without sugar, because especially when we’re topping our sweet potato waffles with fruit sauce or maple syrup. And oh yeah, the sweet potatoes do add a little sweetness too.
I do however, add a touch of sugar (less than 2 g/waffle) when I am making these waffles as toaster waffles for the kids. My kids eat these toaster waffles on the go – without any topping at all so there’s no added syrup, jam or fruit. A little sweetness means they’ll reach for these waffles instead of other less desirable snacks.
Yes, my kids noticed the golden color of these waffles right away. They knew I was doctoring them up and adding “healthy stuff”, but once they took a bite, they didn’t care. I consider that a WIN!
Sweet Potato Waffles – using Leftovers Deliciously!
- 1/2 cup sweet potato puree
- 1 3/4 cup milk
- 1 Tbsp frozen orange concentrate
- 1/4 cup canola oil
- 2 eggs separated*
- 1 1/2 Tbsp granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 Tbsp ground flax seed
- 3 Tbsp cornstarch
- 1/2 Tbsp baking powder
- 1 tsp pie spice see notes
- 2 tsp orange zest
- 1/8 tsp salt
- Preheat waffle iron.
- In large bowl, whisk together sweet potato, milk, orange concentrate, oil and egg yolks. Set aside.
- In medium bowl, beat egg whites until soft peaks form, gradually add sugar and continue to beat until stiff peaks form.
- In separate bowl, mix together flour, cornstarch, baking powder, pie spice, orange zest and salt.
- Add sweet potato mix to flour mix, stir until just combined.
- Carefully fold in egg whites.
- Ladle batter into waffle iron, close lid and cook for about 3-4 minutes or until golden.
- To keep warm, lay waffles in single layer directly on racks in a warm oven (250°F) until ready to serve.
- To freeze, lay cooked waffles in single layer on cooling rack, allow to cool for 15 minutes, place entire cooling rack in freezer to freeze waffles individually. After 1 hour, place waffles in freezer bag.
- To reheat, place frozen waffles in toaster and toast, you may need to toast them twice to heat through.
Pie Spice Alternative - use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves
The cornstarch helps waffles have a crispy outside.
Here are a few shots of what the process looked like.
The sweet potato adds a lovely orange hue.
When you add something heavy like sweet potato puree to your waffle mix, they’re not going to be the lightest, crispiest waffles you can get. Sorry, there is a trade-off for added nutrients. However, it’s not all bad. This recipe has a few techniques to help. Oil, cornstarch, milk instead of buttermilk and whipped egg whites stabilized with a touch of sugar help give these waffles more crispness than you might expect. That said, if you don’t care about crispness, you can skip whipping the egg whites and add even more sweet potato puree.
I love the old Sunbeam waffle iron handed down to me by my husband’s grandparents. It is well primed and always makes me think of them and my father-in-law who updated the electrical cord to ensure it’s safe.
When freezing these as freezer waffles, lay them in a single layer on a cooling rack and flash freeze in the freezer for 30-60 minutes. This keeps them from sticking together and makes it super easy to take out one waffle at a time. Pop in toaster and viola!
A stack of golden beauties!
I love everything these sweet potato waffles represent – a way to use leftovers, a make ahead freezer meal, a healthy snack for kids and a delicious and healthy breakfast or brunch idea.
When you make these, how will you use them? Eat right away or save as toaster waffles? Drop me a line or post a photo on Instagram. Add #getgettys so I can drool over them!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.