These Gluten-Free Sweet Potato Waffles are made with whole food ingredients for an easy make-ahead recipe that can be made sweet or savory to fit all your tastebuds’ needs! Serve them for breakfast, brunch, dinner, and everything in between. Vegan Option.
Too Many Potatoes? I’ve Got You Covered!
No matter what season I’m in, sweet potatoes are always a staple on my grocery list. After all, not only are they budget-friendly and delicious, they’re also delicious! Seriously, is there anything sweet potatoes don’t go well with?
No matter what you’re in the mood for, there’s a sweet potato recipe for you! From Crock Pot Sweet Potato Chipotle Chili to Sweet Potato Casserole, and even Sweet Potato Chips, they can do it all, making them the perfect ingredient for meal prep options.
However, have you ever had them for breakfast? I hadn’t. That is until I created these sweet potato waffles! Honestly, the only thing I’m upset about when it comes to this sweet potato waffle recipe is that I didn’t think to make it sooner.
Nerdy Nutrition: Sweet potatoes are full of vitamins, minerals, and fiber to help keep you full! As a result, they can help promote better gut health, support healthy vision, and improve your brain function. For the best results, choose sweet potatoes that are firm to the touch and have smooth skin without any wrinkles or bruises.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Sweet potato – Raw, peeled, and chopped.
- Gluten-Free Old-Fashioned Rolled Oats – Make sure to look for certified gluten-free oats!
- Dairy-Free Milk – We use almond milk or coconut milk, but any dairy-free milk you like best will work.
- 2 eggs – See vegan option below for substitutions.
- Creamy nut butter -Feel free to use any variety of nut or seed butter you like, as long as it’s a creamy, no stir kind.
- Flax meal – A great source of fiber and healthy omega fats, these also help thicken the batter.
- Baking essentials – Baking soda, sea salt, optional cinnamon.
- Sweetener of choice (optional) – Omit entirely for savory waffles.
Vegan Waffle Option
To make this recipe vegan, simply replace the egg with an extra flax egg by combining 1 tablespoon of flax meal with 2 tablespoons of water, and let it sit for about 5 minutes or until it thickens.
How to Make Sweet Potato Waffles
For these waffles, all you need to do is blend everything together, and cook them in a waffle iron. However, to guarantee you get the best taste and texture, we’ve provided a few helpful tips below!
- Blend the Oats. For a smooth texture, be sure to blend the oats into a mealy texture using a food processor or high-speed blender.
- Use Raw Potatoes. Yep, you read that right, using raw potatoes helps these waffles keep their structure once cooked.
- Let the Batter Sit. Once combined, let the batter sit for 10 minutes before cooking your waffles.
Pro-Tip: To achieve waffles with a crispy exterior and soft insides, try chilling the batter!
- Use a High-Quality Waffle Maker. Subpar waffle makers leave you with floppy waffles whereas using a high-quality waffle maker will result in even cooking give you perfectly crisp edges.
Tips for Meal Prep & Storage
Personally, I like to make a big batch of these sweet potato waffles ahead of time to enjoy throughout the week. Luckily, they can be stored in either the fridge or the freezer!
Refrigerator: Store leftover potato waffles in an airtight container for up to 4 days.
Freezer: To freeze your sweet potato waffles, first let them cool completely. Then, place them in a single layer on a baking sheet, and place them in the freezer for 30 minutes before transferring them to a freezer-safe bag or container. They will stay fresh for up to 3 months!
Note: I highly recommend making your batter ahead of time! This allows the oats to absorb the liquid which expands the grain a bit resulting in a tender and fluffy texture! You can make the batter up to a day in advance as long as you store it in the fridge.
Reheating: For crispy waffles, pop them in the air fryer for 5 minutes (or 8 if frozen)! Or, use a toaster instead.
Unique Serving Suggestions
Sure, you can add the typical toppings such as butter, maple syrup, and whipped cream to these waffles, but why not get creative? To help you get started, I’ve listed a few of my favorite combinations below!
Sweet Waffles Options
- Fresh fruit
- Jam
- Yogurt
- Dark Chocolate Sauce
- No Churn Ice Cream or Nice Cream
Savory Waffle Options
- Eggs
- Chicken
- Bacon
- Avocado and Salsa
- Smoked Salmon and Cream Cheese
Common Questions
Yes, I recommend using a white or yellow potato. Just keep in mind that the flavor and texture will vary depending on what type of potatoes you use. Also, given how flavorful sweet potatoes are, I recommend using a spice as well if you swap them out for white or yellow versions.
For the best results, I recommend reheating leftover waffles in a toaster. However, they can also be heated in the air fryer, microwave, or oven! The cook time for each method varies, so just be sure to keep a close eye on them to prevent them from burning.
Yes! For savory waffles, I like to add shredded cheese or non-dairy cheese or spices such as cumin. Or, for a sweet potato waffle option, add a dash of cinnamon and coconut sugar if you like.
Sure! To make sweet potato pancakes instead of waffles, follow the same instructions. Then, instead of using a waffle iron, heat a griddle or skillet. Dollop the batter to form pancakes, and cook as normal.
Sweet Potato Waffle Recipe (Gluten-Free)
- Total Time: 19 minutes
- Yield: 2–3 waffles 1x
- Diet: Gluten Free
Description
Keep these Sweet Potato Waffles on hand for a kid-friendly recipe that is nutritious and delicious! Served sweet or savory, they’re perfect for breakfast, lunch, dinner, and more!
Ingredients
- ½ cup gluten-free rolled oats
- 1 teaspoon baking powder
- Pinch of sea salt
- Optional: ¼ teaspoon of cinnamon and sweetener of choice
- 185 grams sweet potato, peeled, chopped (about 1 ¼ cup grated)
- 2 eggs (See notes for substitutes)
- 3 Tablespoons almond or non-dairy milk of choice
- 2 Tablespoons flax meal
- 1 Tablespoon creamy nut butter
Instructions
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Place the oats in a food processor or high-speed blender, and blend or pulse until a mealy texture is formed.
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Place the ground oats in a large bowl. Add the baking powder, salt, cinnamon, and sugar (if using), and whisk to combine.
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Place the chopped potato in a food processor or high-speed blender, and blend or pulse until a grated texture is formed.
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Add the eggs, milk, flax meal, and nut butter to the grated potatoes, and blend or pulse until they are well-combined.*
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Transfer the mixture to the bowl with the ground oats, and mix until combined. The batter will still be gritty due to ground oats.
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Let the prepared batter sit for 10 minutes..
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Heat a waffle iron, and spray it with nonstick cooking oil.
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Once heated, pour ⅓ cup of the waffle batter into the waffle iron. *Note – ¼c to ½c cups batter may be used depending on size of the waffle maker. Help the batter spread with a palette knife or the back of wooden spoon.
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Cook the batter 2-4 minutes before removing it from the waffle iron. * Note that each waffle maker cooks differently, so check progress at 2 minutes.
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Repeat the cooking process until all the batter has been used.
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Let the waffles cool on a plate or baking rack.
Notes
- Vegan Option: Replace the eggs with a flax egg by combining 1 Tablespoon of flax meal with 2 Tablespoons of water. For a thinner batter, add an additional Tablespoon of non-dairy milk. Vegan batter will take longer to cook, almost double the time per waffle, so be patient.
- Makes 2-3 waffles, depending on the size of the waffle iron.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 219
- Sugar: 3.3 g
- Sodium: 118.6 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 26.1 g
- Fiber: 5.1 g
- Protein: 9.4 g
- Cholesterol: 124 mg
do you cook the sweet potatoes and then blend it or you use raw and blend it? thank you
Hi Judit, we use raw sweet potatoes in this recipe. Thanks for the question!
I’m so intrigued by this! I wonder if it would work with butternut squash? Have you ever tried that?
I haven’t yet but you definitely could give it a go! Would you use raw squash>