Favorite Sweet Potato Waffles

I love serving vegetables for breakfast since it’s an easy way to help kids eat more of them and so many make really flavorful additions to foods kids already love—like waffles. Adding sweet potato puree to waffles ups the nutrition, yes, but it’s also so darn delicious. (Just like my Yogurt Waffles!) We love these for family breakfast, though I do sometimes make a batch to have on hand for quick toddler breakfast options on future days. You can pop leftover waffles right into the toaster oven to warm them up! (You may also like Sweet Potato Pancakes, Sweet Potato Smoothie, Sweet Potato Chips, and Sweet Potato Muffins for more similar flavors.)

Ingredients You Need

To make this sweet potato waffles recipe you’ll need to have the following ingredients on hand and ready to go.

Sweet potato puree: You can use puree that you’ve made yourself like Crock Pot Sweet Potatoes or store-bought canned sweet potato puree or Sweet Potato Baby Food. Eggs: Large eggs help bind the batter together. Milk: I typically cook with whole milk, but any plain kind will work here. Unsalted butter: I use unsalted butter so I can control the level of salt in the finished waffles. Cinnamon and vanilla extract: Both of these add flavor to the waffles. Whole wheat flour: I use this flour here to ensure that the finished waffles are cooked through and tender.

Step-by-Step Instructions

Here’s a look at how to make this sweet potato waffles recipe. Scroll to the bottom of the post for the full scoop, including the amounts and timing. TIP: You can keep waffles warm in the oven until you’re done making the batch or serve them up one by one.

How to Store

To store sweet potato waffles, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.

Best Tips for Success

Spray the waffle maker with nonstick spray as needed to help prevent sticking. Use homemade Crock Pot Sweet Potatoes, canned unsweetened sweet potato puree, or even sweet potato baby food. Gluten-free: Use buckwheat flour instead of whole wheat. Dairy-free: Use neutral oil in place of the butter and nondairy milk in place of cow’s milk.

I’d love to hear your feedback on this recipe, so please comment below if you try it for your family!