Serve up veggies for breakfast with these most delish Sweet Potato Waffles. The batter is so easy to work with and the warm spices make this a super comforting and healthy breakfast to share with the kids!
Sweet Potato Waffles
I love adding vegetables to the morning meal 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. We love these for family breakfast, though I do sometimes make a batch to have on hand for quick breakfast options on future days.
You can pop leftover waffles right into the toaster oven to warm them up!
Ingredients You Need
To make this recipe you’ll need:
TIP: You can use homemade sweet potato puree or canned or jarred puree from the store.
Here’s a look at how to make this recipe. Scroll to the bottom of the post for the full scoop.
- Measure out your sweet potato.
- Add to the blender to all of the rest of the ingredients except the flour.
- Blend smooth.
- Stir in the flour.
- Add portions of batter to the waffle iron.
- Cook through and serve warm.
TIP: You can keep waffles warm in the oven until you’re done making the batch or serve them up one by one.
Frequently Asked Questions
We like them with a little maple syrup, either drizzled on or served in a tiny bowl as a dip, though you can also top with nut or seed butter, jam, or applesauce or apple butter. Sides like fruit, bacon, sausage, or eggs work well.
If you make them with nondairy milk, you can serve them BLW-style to babies, or dice them up for babies 9+ months. They are very moist and tender, so they should be easy to chew.
Best Tips for Success
I’d love to hear your feedback on this recipe, so please comment below if you try it for your family!
Favorite Sweet Potato Waffles
Plan to have your sweet potato puree made ahead of time, or use canned or store bought puree. We love these with a simple side of fruit, but anything from bacon and sausage, to cottage cheese or maple syrup works!
Add all ingredients to a blender except the flour.
Blend on high until very well combined, about 20-30 seconds.
Stir or pulse in the flour and thoroughly combine without over-mixing.
Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter.
Use 1/4-⅓ cup batter per waffle, cooking them according to the instructions on your waffle maker. (I cook them on the second to highest heat setting, or a 4 out of 5.)
Continue to prepare the rest of the batter, keeping the finished waffles warm in a 275 degree oven if desired.
Serve warm with fruit, maple syrup, or another favorite topping.
- To store, 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.
- Spray the waffle maker with nonstick spray as needed to help prevent sticking.
- Use homemade Sweet Potato Puree, 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.
Calories: 254kcalCarbohydrates: 39gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 94mgSodium: 236mgPotassium: 537mgFiber: 6gSugar: 7gVitamin A: 13737IUVitamin C: 14mgCalcium: 195mgIron: 2mg