Sweet Potato Waffles, Sweet or Savory

By • November 21, 2013 • 9 Comments


434 Save

Author Notes: Sweet potato waffles, pumpkin waffles and the like seem always saddled with pumpkin pie spices, which is not a bad thing per se, but I felt like I needed to break free. Sweet potatoes are delicious with so many things, I wanted to make a waffle that echoed that adaptability and would be delicious with savory toppings as well as sweet. These are phenomenal with maple syrup, of course, but they're also delicious with eggs, sausages, avocado, turkey and cranberry, whatever you please! They're adapted from a pumpkin waffle recipe from an old Bon Appetit, and are wonderfully simple - just stir everything together and waffle away.fiveandspice

Makes about twelve 4-inch waffles

  • 6 tablespoons unsalted butter, melted
  • 2 1/2 cups flour
  • 2 tablespoons brown sugar (increase up to 1/4 or 1/3 cup if you know you want your waffles for something sweet)
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • 4 large eggs, lightly beaten
  • 1 can (13- or 14-ounce) coconut milk
  • 1 1/4 cup pureed sweet potatoes (or pumpkin, or other winter squash)
  1. Preheat your waffle iron. In one bowl whisk together the flour, baking soda, powder, salt, ginger, orange zest, and sugar.
  2. In a large bowl, whisk together the melted butter, eggs, coconut milk, and pureed sweet potatoes. Then, stir in the dry ingredients just until smooth.
  3. Griddle the waffles in the waffle iron according to the iron's instruction, cooking until the waffles are browned and crispy on the outside. Keep cooked waffles warm in a 225F oven so you can serve them all at once. As with most waffles, these freeze well and can be toasted when you want to eat them. Serve the waffles with your choice of topping: maple syrup and pecans, avocado and a fried egg, chorizo and spinach, fried chicken and jalapeno syrup, sliced turkey with cranberries and cheddar, you name it!

Comments (9) Questions (0)

Default-small
Default-small
Open-uri20130530-14939-qaknqp

21 days ago LauriL

Made these last week....wonderful! I only had one lil problem...went to go heat up the waffle iron and it broke in two!!! Pancakes were a great save but I missed having the anticipated crispy edges. Have added these to my collection! Thank you for sharing!

Stringio

3 months ago Karen Foreman

Worked out beautifully today even at altitude! Seemed like the batter was going to be too thick but it was perfect, and held together when we dolloped too much on the waffle iron. Good to know that buttermilk works well too, what would be the Cup portion needed?

Sausage2

3 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think you would just use the same volume of buttermilk.

Default-small

5 months ago mommychef

A very yummy lunch indeed! The kiddos has their with maple syrup and ham and I did the avocado and poached egg thing which was weirdly delicious. The best part...there are 8 left to freeze for future meals! thank you!

Sausage2

5 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Weirdly delicious is so true! I first started the combo because I had a sandwich with avocado and sweet potato and I thought to myself "hmm, this is weird, but I love it!"

Default-small

5 months ago Mimi

Can these be made into pancakes for those who do not have a waffle iron?

Sausage2

5 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I imagine you'll want a slightly looser batter for pancakes, so maybe up the liquid a bit, and then I would guess they'd work.

Img_1958

5 months ago gingerroot

Made these tonight for breakfast for the week - these are fantastic! I used leftover candied yams from Thanksgiving and with the orange zest and ground ginger, these waffles are delicious. I only had whole wheat flour and was slightly concerned that they would be heavy so used 2 c wwf and 1/4 cup potato starch. Also, was out of coconut milk but buttermilk subbed beautifully. Thanks for a lovely recipe, Em!

Sausage2

5 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! Glad to hear it Jenny. The original recipe this was inspired by used buttermilk, so it's like you were taking it back to its roots! I used coconut milk because that's what I had (and I've been being pretty much dairy free the last 2 months to see if it would help baby with his colic, and it did), and I liked the flavor and texture it gave, so I decided to stick with it!