Sweet potato season is coming in hot. You’re gonna want some sweet potato centric recipes for the cool fall days ahead. Luckily for you guys, every season is sweet potato season in our house, so I’ve got plenty coming your way. Almost anytime I can add sweet potatoes to a recipe I’ll do it.
And thus my adventure to find the perfect sweet potato waffle began. I tried to go paleo on these, experimented with coconut flour recipes and blah blah they all fell apart. It would have been fine if you’re into eating a pile of broken mushy sweet potato waffles (which doesn’t sound too bad right about now), but I had bigger plans for my waffles. I needed a sturdy waffle to hold up as the base for some turkey cobb sandwiches I had been dreaming up. So, I threw the paleo requirement out the window and went for these sweet potato beauties.
Sweet Potato Waffles
Makes 8-10 medium sized waffles
Adapted from Joy The Baker
- 2 small sweet potatoes
- 1 1/2 cups all purpose or whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 T packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 T unsalted kerrygold butter, melted
- 2 T maple syrup
- 1 1/4 cup buttermilk (or make butter milk with just under 1 1/4 cup milk and 1 tablespoon fresh lemon juice)
To roast your potatoes, preheat the oven to 375 degrees F. Place your sweet potatoes on a baking dish and rub with olive oil. Roast until you can insert a fork into the potatoes with no resistance. This could take anywhere from 45 to 60 minutes depending on the size of your sweet potatoes. Allow your potatoes to cool, remove the skin and mash in a medium bowl with a fork. This step can also be done in advance.
In a medium bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In another medium bowl or a standing mixer, beat together the brown sugar and eggs until well combined. Add in the vanilla. Whisk in the melted butter, syrup, and buttermilk.
Add in the sweet potatoes and all the dry ingredients, mix until combined. Allow this mix to rest as you heat up your waffle iron.
Spray your waffle iron and pour in 1/4-1/3 cup batter for each waffle for a medium sized waffle and cook according to waffle iron instructions. Serve however your heart desires. Mine served as the bread for a delectable sandwich. These also freeze well!