Sweet Potato Waffles Recipe for Breakfast

My First Sweet Potato Waffle

I first made these by accident. I had leftover sweet potato from supper. My grandson said, “Grandma, can we have waffles?” So I got creative. I mashed that sweet potato right into the batter. The kitchen smelled like autumn. It was wonderful.

We were so surprised. The waffles were golden and fluffy. They tasted warm and cozy. My grandson ate three! I still laugh at that. Now it’s our special weekend treat. What’s your favorite “accidental” recipe? Did you ever invent something delicious by mistake?

Why This Recipe Works

Let me tell you a secret. The sweet potato makes the waffles moist. It also adds a pretty orange color. The pumpkin pie spice is like a hug in a spoon. It makes everything taste like the holidays.

Here’s the other trick. We beat the egg whites separately. We fold them in last. This makes the batter light and airy. It gives you a crisp outside and a soft inside. Fun fact: Beating egg whites adds tiny air bubbles. That’s what makes them so fluffy! This matters because texture is just as important as taste.

Let’s Make the Batter

First, mix your dry things in a big bowl. Then, in another bowl, mix the wet things. The mashed sweet potato will make it lumpy. That’s just fine. Now, pour the wet into the dry. Stir it gently. A few lumps are okay, I promise.

Now for the magic. Beat those egg whites until they’re fluffy. Then fold them into the batter. Use a big spoon and go slow. You want to keep all that air. Doesn’t that smell amazing already? This step matters. It turns a heavy batter into a cloud.

Cooking Your Waffles

Heat your waffle iron nice and hot. A little spray keeps them from sticking. Pour on some batter. Close the lid and wait. The waiting is the hardest part! In about five minutes, you’ll have a perfect waffle.

Listen for the steam to slow down. Peek to see if it’s golden brown. That’s when you know it’s done. Do you like your waffles soft or very crisp? I like mine with crispy edges.

Time to Eat!

Serve them right away. They are best hot from the iron. We love a little butter and maple syrup. Sometimes we add berries. My grandson likes a side of scrambled eggs.

This is more than just breakfast. It’s a way to use leftovers wisely. It’s a way to make an ordinary morning feel special. What will you put on top? Tell me your favorite waffle topping. I’m always looking for new ideas.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	1 1/2 cups	Dry Ingredients
baking soda	1 tsp	Dry Ingredients
baking powder	1 tsp	Dry Ingredients
pumpkin pie spice	1 tsp	Dry Ingredients
ground cinnamon	1 tsp	Dry Ingredients
egg yolks	2	Wet Ingredients
egg whites	3	Wet Ingredients
mashed sweet potatoes	1 cup	Wet Ingredients, leftover or freshly made
melted butter (or neutral-tasting oil)	1/4 cup	Wet Ingredients
pure vanilla extract	1 tsp	Wet Ingredients
milk (or milk alternative)	1 cup	Wet Ingredients
packed brown sugar (dark or light)	1/4 cup	Wet Ingredients

My Cozy Sweet Potato Waffles

Good morning, sunshine. Let’s make a breakfast hug. These waffles are my favorite fall secret. They taste like a cozy sweater feels. I use leftover sweet potatoes from last night’s dinner. Doesn’t that smell amazing already?

Here is how we make them. Get your big bowl ready. I still laugh at the time I used salt instead of sugar. Let’s avoid that today!

Step 1: Grab a large bowl. Whisk your flour, baking soda, and baking powder together. Now add the pumpkin pie spice and cinnamon. This makes your kitchen smell wonderful. Mix it all until it looks like one color. Step 2: Find another bowl for the wet things. Mash your sweet potatoes well. Whisk them with the egg yolks, melted butter, vanilla, and milk. It will be a lovely orange color. (A hard-learned tip: make sure your melted butter has cooled a bit. You don’t want to cook the eggs!). Step 3: Pour your wet mixture into the dry bowl. Stir it gently, just until you see no more dry flour. A few lumps are perfectly fine. Overmixing makes tough waffles. We want them fluffy and light. Step 4: Now, for the magic. Wash your beaters well. Beat the three egg whites in a clean bowl until they get foamy and soft. Then add the brown sugar. Keep beating until the peaks stand up tall. This gives our waffles a cloud-like lift. Step 5: Time to fold. Add the fluffy egg whites to your orange batter. Use a spatula and fold gently, like you’re tucking in a blanket. You want to keep all that lovely air inside. This step is quiet and important. Step 6: Heat up your waffle iron. Give it a little spray so nothing sticks. Scoop some batter onto the hot iron. Close the lid and let it work. In about 5 minutes, you’ll have a golden, crisp waffle. What’s your favorite waffle topping? Share below! Cook Time: About 20 minutes
Total Time: 35 minutes
Yield: 4-6 waffles
Category: Breakfast, Brunch

Three Fun Twists to Try

Once you master the basic recipe, play a little. Cooking should be fun. Here are three ideas my grandkids love. They make the kitchen our playground.

Chocolate Chip Hug: Stir a handful of dark chocolate chips into the batter. They get melty and sweet inside. Nutty Crunch: Sprinkle chopped pecans right onto the batter in the iron. It adds a wonderful toasty sound and taste. Apple Pie Swirl: Mix a spoonful of apple butter into your batter. Don’t fully blend it. You’ll get sweet, swirly pockets. Which one would you try first? Comment below!

How to Serve Your Waffles

These waffles are a full meal. I love a sweet and savory plate. The contrast is just perfect. It reminds me of big family Sunday mornings.

For your plate, try crispy bacon on the side. Or a spoonful of yogurt with fresh berries. A drizzle of maple syrup is always right. For drinks, a cold glass of apple cider is my pick. For the grown-ups, a hot coffee with a splash of bourbon creamer is so nice.

Which would you choose tonight?

Keeping Your Waffles Warm and Wonderful

These waffles freeze beautifully for busy mornings. Let them cool completely first. Then, place them in a single layer on a baking sheet. Pop that sheet right into the freezer for an hour.

Once they are frozen solid, you can stack them. Just put parchment paper between each waffle. Store them all in a freezer bag. They will keep for about two months. This matters because a good breakfast should be easy.

To reheat, use your toaster or a warm oven. It brings back the crisp outside. I once microwaved a frozen waffle. It turned out soft and sad. The toaster is your best friend here.

You can also double the batch on Sunday. It makes your whole week feel special. Have you ever tried storing waffles this way? Share below!

Fixing Common Waffle Woes

Is your waffle sticking to the iron? Make sure it is hot before adding batter. Always give it a light spray with oil. I remember when my first waffle tore in half. It was a sticky mess!

Are your waffles not fluffy? Do not overmix the batter. A few lumps are just fine. Also, fold in those egg whites gently. This matters because air makes them light and tender.

Are they coming out too pale or soft? Cook them a little longer. Wait for the steam to stop pouring out. A golden brown color means they are ready. This matters for that perfect crispy bite.

Which of these problems have you run into before? We have all been there in the kitchen.

Your Waffle Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. The results are just as good.

Q: Can I make the batter ahead?
A: You can mix the dry and wet parts separately overnight. Combine them in the morning.

Q: What can I use instead of sweet potato?
A: Mashed pumpkin or butternut squash works wonderfully. The flavor is similar and cozy.

Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. It is easy math.

Q: Any fun topping ideas?
A: Try yogurt with a drizzle of honey. A sprinkle of toasted pecans is lovely too. Which tip will you try first?

From My Kitchen to Yours

I hope you love these waffles as much as I do. They make the kitchen smell like a hug. Fun fact: Sweet potatoes are packed with vitamin A, which is great for your eyes!

I would love to see your creations. Sharing food is how we share joy. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Chloe Hartwell.