Sweet Potato Waffles
These Sweet Potato Waffles are made with mashed sweet potato, orange zest, and pantry staples for a delightful breakfast.
Equipment
- High Speed Blender
- Mini Waffle Maker
- Griddler & Panini Press
- vegetable peeler
- Knife Block Set
- cutting board
- measuring cups and spoons
Ingredients
- 1 medium sweet potato, peeled and cooked (about ¾ cup mashed)
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsweetened almond milk
- ¼ cup avocado oil optional
- 2 eggs
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 orange, zested
- cooking spray
- chopped pecans for serving
- maple syrup for serving
Instructions
- Preheat your waffle iron.
- Place the cooked sweet potato, oats, flour, milk, eggs, baking powder, cinnamon, salt, and orange zest into a blender. Blend until well combined and there are no chunks of sweet potato left.
- Spray the preheated waffle iron with cooking spray and pour in ⅓ cup batter. Cook until the outsides of the waffles are golden and cooked through, about 6–8 minutes. Serve with maple syrup and chopped pecans, if desired.
Notes
My Top Tip: Cool the waffles on a wire rack. They'll stay warm on the inside and crisp up on the outside. Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350ºF until warmed through, about 5–10 minutes. Freezing: Flash-freeze the waffles in a single layer on a baking sheet for 1 hour. Then, transfer them to a freezer bag or an airtight container. They'll last in the freezer for up to 3 months. Reheat in the oven at 350ºF for 10 minutes.
Nutrition
Serving: 1waffleCalories: 221kcalCarbohydrates: 25gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 237mgPotassium: 190mgFiber: 2gSugar: 2gVitamin A: 5424IUVitamin C: 1mgCalcium: 92mgIron: 2mg
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