Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan sweet potato waffles topped with yogurt and raspberries, next to coffee and orange juice.

Sweet Potato Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 waffles 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

Description

Make any brunch extra special with these aromatic sweet potato waffles. 


Ingredients

Scale
  • 1 small sweet potato (about 8 ounces)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 tablespoons turbinado sugar (or any granulated sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons flaxseed meal* (or 2 eggs, see note below)
  • 1 cup any unsweetened unflavored milk
  • 1/4 cup melted coconut oil*, plus more for brushing
  • 1 teaspoon vanilla extract
  • For serving (optional): yogurt, berries + maple syrup

Instructions

  1. Peel the sweet potato and cut into 1-inch chucks. Place in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer until the potato can be pierced easily with a fork, about 12 minutes.
  2. Drain the potatoes and mash until smooth; you should end up with about 1 cup purée. (Let the purée cool for 5 minutes before combining with the other ingredients.)
  3. Meanwhile, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the flaxseed meal with 1/3 cup water and set aside to thicken, about 5 minutes, whisking the mixture every now and then.
  5. To the flax mixture, add the milk, oil, vanilla, and the potato purée. Whisk to smooth out any lumps. (It’s a good idea to start preheating your waffle iron on high at this point.) 
  6. Pour the potato mixture into the flour mixture and fold just until there are no dry patches of flour left; be careful not to overmix the batter.
  7. Brush* the preheated waffle iron with oil. Portion the batter into the iron and cook on high heat until golden brown, 5 to 7 minutes. Be sure to wait until the steam has died down before opening the iron – otherwise, the waffles may break apart.
  8. Serve hot.

Notes

  • The flaxseed meal acts as a vegan egg substitute here. If you eat eggs, skip step 4 and add 2 large eggs to the wet ingredients in step 5.
  • 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).
  • If you don’t have a pastry brush, carefully use a folded-up paper towel to grease the waffle iron instead.

Nutrition

  • Serving Size: 1 waffle
  • Calories: 195
  • Sodium: 51 mg
  • Fat: 6 g
  • Carbohydrates: 32 g
  • Fiber: 3.4 g
  • Protein: 4.5 g