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💭 Why you’ll love this recipe
Adds a unique twist. The naturally sweet and earthy flavors add a unique twist to traditional waffles. Healthier alternative. Sweet potatoes are rich in vitamins and minerals, a good source of fiber, and are lower in calories, making them a healthy breakfast option. Fall flavor. It’s also perfect to serve during Fall and winter. The combination of sweet potatoes and nutmeg is perfect when you’re craving some Fall flavors.
Variations & Substitutions
Sweet potato. Use a medium-sized sweet potato. Peel and boil them until tender before incorporating into the recipe. Eggs. Use room temperature eggs to ensure they mix more easily into the batter, leading to a more uniform texture. Butter. Use unsalted butter. If using salted butter, make sure to adjust the extra salt you’ll add. All purpose flour. You can substitute this with a 1:1 gluten free flour blend. Brown sugar. I used dark brown sugar, but you can also use light brown or granulated sugar. Nutmeg. You can substitute it with mace, cinnamon, ginger, or allspice for a similar warm flavor.
Make it vegan
Butter- Use vegetable oil in place of butter. Eggs- Use a flax egg as a binding ingredient. Milk- Use any dairy-free milk substitute like almond milk, oat milk, or soy milk.
📖 How to make sweet potato waffles
Cool the mashed sweet potato before mixing it into the batter to avoid cooking the eggs prematurely. For a smoother batter, sift the flour and baking powder together, which helps incorporate air and makes the waffles lighter. If the batter seems too thick, add a splash of milk to reach the desired consistency without making it too runny.
🍴 How to serve sweet potato waffles
You can never go wrong with a drizzle of maple syrup on top. I like to serve them with a mix of nuts and dried fruits. You can also serve them with fried or scrambled eggs for a savory breakfast. Or use the waffles to make a sandwich or slider.
🍴Storage and reheating suggestions
To store leftover sweet potato waffles, you’ll need to store them in an airtight container and refrigerate them. They should keep for 3-4 days in the refrigerator. You can also freeze them. Wrap each piece with a parchment paper and transfer everything to a freezer-safe bag. Freeze them for 2-3 months. To reheat, microwave them for 30 seconds to a minute. Or reheat them in a toaster oven to make them warm and crispy again. You can also make a sweet potato puree with leftovers. Add a bit of butter, a splash of milk, salt, and pepper to taste. Mix well.
🍴 More breakfast recipes
If you like this recipe, check out my other vegetarian breakfast recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
