Make Ahead

Grain Free Sweet Potato Waffles

January 18, 2014
Author Notes

These waffles are sweet, incredibly moist and super scrumptious. You can eat them plain (straight off the waffle maker), drizzled with a little bit of maple syrup or slathered with savory bacon jam. I have been experimenting with several recipes and have finally settled on this one. These waffles can be made ahead and frozen, I usually divide a waffle into quarters to make it easier to reheat in a toaster.
Enjoy! —Mrsanderson

  • Makes 2 8-inch round waffles
  • 1 medium sweet potato
  • 2 large eggs
  • 2-3 tablespoons honey/maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk (optional)
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon pumpkin pie spice
In This Recipe
  1. Preheat oven 400 F. Poke holes all over the sweet potato with a paring knife or fork. Roast in oven for 45-50 minutes or until soft inside. Set aside to cool.
  2. Preheat the waffle maker. Scoop the sweet potato into the bowl of a food processor and process until smooth. Add in eggs, honey, vanilla extract and almond milk (if using) to the sweet potato and process until well combined.
  3. On a separate mixing bowl, add your dry ingredients (almond flour, baking soda, sea salt, cinnamon pumpkin pie spice) and mix well with a whisk. Add the sweet potato mixture to the dry ingredients and fold gently with a spatula until well mixed.
  4. Spray the preheated waffle maker with non-stick cooking spray. Pour half of the batter and spread evenly. Cook about 4-5 minutes or until golden brown. Repeat with the rest of the batter.
  5. If you are planning on freezing them, cool on a wire rack and store in freezer bags.

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