Waffles are a favorite menu item when I eat out at restaurants. This led me to buy a waffle maker which quickly taught me that you need enough oil spray before you add the batter so it won’t stick and you can’t put in too much batter or you’re in for a real mess! Luckily, I finally got the waffle maker down with this recipe and it was worth the effort. I love to sneak veggies into my food when I can, so I used a roasted cooked sweet potato, which has lots of Vitamin C and Beta-Carotene and is perfect for this time of the year. This recipe takes less than 10 minutes to make and is dairy free, nut free, and gluten free.
To make this recipe, the only prep you really need is to roast a sweet potato or you can use sweet potato puree instead. Roasting can easily be done a few days in advance and you can store the sweet potato in an airtight container in your refrigerator. They last for about 3 days. If you do this, let the potato fully cool before placing it in the container, otherwise it gets soggy from condensation.Â
Once you have your cooked sweet potato, place it along with the rest of the ingredients in the food processor and blend until smooth. This is your waffle batter! You will need a waffle maker to make these waffles, but if you don’t have one, then you can use this batter to make perfect and delicious pancakes!Â
For an extra indulgence, I topped my waffle with the limited edition sparkle maple syrup from Runamok Maple (use code GIRLSWHOEAT for 20% off their website) and some granola from Lark Ellen Farm (use code GIRLSWHOEAT for 10% off their website).Â
Substitution Ideas:
- Sweet potato: swap for 1 cup of pumpkin puree or sweet potato puree
- Dairy free milk: use regular milk if you can tolerate it
Sweet Potato Waffles
Cooking & Baking Supplies
- Food Processor
- Belgian Waffle Maker
- Parchment Paper
Ingredients
- 1 cup oat flour
- 1 large sweet potato, cooked
- 2 eggs
- 1/2 cup dairy free milk
- 1/2 tsp cinnamon
- 1 tsp baking powder
- oil spray (coconut or avocado)
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Poke your sweet potato all around with a fork and lightly coat your sweet potato all over with oil. Cook for 40-45 minutes or until it is soft when you poke it with a fork.
- Let the sweet potato cool (10-15 minutes).
- In a food processor or high speed blender, add all of the ingredients and blend until smooth.
- Coat the base of your waffle maker all over with an oil spray (I like to use coconut oil spray).
- Add the batter to the waffle maker and cook for 4-7 minutes. Flip waffle maker half way.
- Remove the waffle from the waffle maker + top with granola + some maple syrup + ENJOY!
