Sweet Potato Waffles

Make any winter brunch extra special with these insanely delicious sweet potato waffles.

As a rule, I don’t like to throw around superlatives when describing recipes. It’s rare that I’ll claim something is “the best” or “the easiest”, so when I actually do, I really mean it. Such is the case with these sweet potato waffles.

They are, dare I say, the best waffles I’ve ever made – and maybe even ever eaten, period. They have crackly outsides, custardy insides, and tiny bits of crunchy cornmeal throughout. Scented with vanilla and coconut, they’re even sweet enough to be eaten without maple syrup.

I originally developed this recipe way back in 2017 for The Complete Vegan Cookbook, which I co-wrote with NYC’s Natural Gourmet Institute (i.e. my former employer). I recently remembered about it while brainstorming festive breakfast options for the holiday season. The version below is slightly revised to yield a larger batch (six waffles instead of the original four).

Key Ingredients + Substitutions

• Sweet Potato: Adding a boiled mashed sweet potato to the batter makes for naturally sweetened, extra moist waffles.
• All-Purpose Flour: Makes light-textured waffles. For a higher-fiber version, use whole wheat pastry flour.
• Cornmeal: Fluffy ground corn adds a natural sweetness as well, plus subtle crunch. (Note: Cornmeal is not the same thing as “cornstarch” or ”corn flour”.)
• Flaxseed Meal: When combined with water, ground flaxseeds take on a gelatinous texture that acts as a vegan egg substitute in baked goods. (If you eat eggs, you may use 2 large eggs here instead.)
• Baking Powder: Helps the batter rise and makes the waffles fluffy.
• Milk: You can use any milk you have here – plant-based or dairy.
• Coconut Oil: I love the nutty aroma virgin coconut oil adds to these waffles. If you’re not a fan, sub with any other oil (like avocado oil or even melted butter).

Sweet Potato Waffles Step-by-Step

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cook the Sweet Potato

Begin by peeling and chopping the potato. Place it in a pot with water and simmer until fork-tender. Then drain and mash with a potato masher.

Step 2: Mix the Dry Ingredients

Meanwhile, combine the flour, cornmeal, sugar, baking powder, and salt.

Step 3: Make the “Flax Eggs”

In a separate bowl, combine the flaxseed meal with water and set aside until the mixture thickens, about 5 minutes.

Step 4: Finish the Batter

Add the remaining wet ingredients to the flax mixture (milk, coconut oil, vanilla, and the sweet potato purée). Pour the wet ingredients into the dry and fold just until combined, being careful not to overmix the batter.

Step 5: Cook the Waffles

Portion the batter into a greased preheated waffle iron and cook until the waffles are golden brown.

Serving Suggestions

Sweet potato waffles are best served hot, straight out of the waffle iron. They are fabulous on their own, or with a dollop of yogurt (I highly recommend Cocojune vegan yogurt). They also pair well with berries.

If not serving them right away, place the waffles on a cooling rack if you have one, and keep them warm in a 200ºF degree oven.

Expert Recipe Tips

• Be careful not to overmix the batter. Fold it with a rubber spatula just until there are no dry flour patches left. If you overmix, you risk ending up with tough waffles.
• You can use this batter with whatever waffle iron you have. I’m partial to Belgian-style because it makes thick, hearty waffles. If you’re in the market for one, I recommend this KRUPS model with removable plates.
• Be sure to brush the waffle iron with oil between each batch to prevent sticking. If you don’t have a silicone pastry brush, carefully use a folded-up paper towel instead.
• Don’t open the iron until it stops steaming. Steam coming from the waffle iron signals there’s excess moisture in the waffles and they’re not cooked through yet. If you open the iron too early, your waffles might break apart.

Make-Ahead Tips

These waffles reheat pretty well. You can store the leftovers in an airtight container in the fridge, and reheat them in a toaster or toaster oven; consume within 4 days. For longer term storage, freeze for up to 3 months.

More Vegan Breakfast Ideas…

• Fluffy Blueberry-Lemon Muffins
• Vegan Cornmeal Pancakes
• Strawberry Chia Seed Pudding
• Chickpea Flour “Frittata”

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.