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This sweet potato waffle recipe transforms leftover sweet potatoes into a versatile breakfast treat that works beautifully with both sweet and savory toppings. The sweet potatoes create a moist interior with a perfectly crisp exterior that standard waffles simply cannot match.
I first created these waffles during a fall weekend when I had an abundance of sweet potatoes from our local farmers market. My family was skeptical at first but now specifically requests them whenever sweet potatoes appear in our kitchen.
Ingredients
- All purpose flour: Forms the foundation of these waffles while allowing the sweet potato flavor to shine through.
- Fresh baking soda and baking powder: Provide the perfect rise for fluffy yet crisp waffles.
- Pumpkin pie spice: Adds warm fall flavors that complement the natural sweetness of the potatoes.
- Ground cinnamon: Enhances the cozy flavor profile; look for Ceylon cinnamon for a more delicate flavor.
- Egg yolks: Add richness and help bind the ingredients together.
- Egg whites: Beaten separately to create an airy texture that makes these waffles special.
- Mashed sweet potatoes: Provide natural sweetness, moisture, and a gorgeous orange hue.
- Melted butter: Adds richness and helps create crisp edges; choose unsalted for better flavor control.
- Pure vanilla extract: Enhances the sweet notes; choose real, not imitation, for best flavor.
- Milk: Helps thin the batter to the perfect consistency; use any variety you prefer.
- Brown sugar: Adds caramel notes that complement the sweet potatoes; dark brown provides deeper flavor.
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Step-by-Step Instructions
- Mix Dry Ingredients:
- Thoroughly whisk together flour, baking soda, baking powder, pumpkin pie spice, and cinnamon in a large bowl. This even distribution ensures no one gets a bite with too much leavening agent.
- Prepare Wet Mixture:
- Combine the egg yolks, mashed sweet potatoes, melted butter, vanilla, and milk until perfectly smooth. Make sure your sweet potatoes are completely mashed without lumps for the best texture.
- Combine Wet and Dry:
- Gently mix the wet ingredients into the dry ingredients just until combined. Overmixing activates gluten, which makes waffles tough, so stop as soon as the flour disappears.
- Beat Egg Whites:
- Whip the egg whites to soft peaks, then add brown sugar and continue beating to stiff peaks. The peaks should stand up straight when you lift the beater.
- Fold in Egg Whites:
- Use a gentle folding motion to incorporate the egg whites into the batter. This creates air pockets that make your waffles light and fluffy.
- Cook the Waffles:
- Heat your waffle iron thoroughly before cooking. Add batter to the center of each well, leaving room for expansion. Cook until golden brown and crisp, about 5 minutes.
My absolute favorite part of this recipe is the magical contrast between the crispy exterior and the tender orange interior. When I serve these at weekend brunches everyone always asks for the recipe which feels like the ultimate compliment for any home cook.
Storage Solutions
These waffles maintain their quality remarkably well when stored properly. For next day enjoyment, place completely cooled waffles in an airtight container with parchment paper between layers and refrigerate for up to three days. Reheat in a toaster for the best texture restoration. For longer storage, place cooled waffles in a freezer bag with parchment between layers and freeze for up to three months. Reheat straight from frozen in your toaster or toaster oven.
Sweet vs. Savory Options
While many think of waffles as strictly a sweet breakfast, these sweet potato waffles work beautifully in savory applications too. For a savory version, top with poached eggs, avocado, and hot sauce or try crispy bacon with a drizzle of maple syrup for a sweet and savory combination. For dessert-style waffles, add a dollop of whipped cream, cinnamon sugar, and toasted pecans. The versatility makes these perfect for brunch gatherings where guests can customize their own plates.
Make Ahead Tips
The sweet potato portion of this recipe can be prepared days in advance. Simply bake or steam sweet potatoes, peel and mash them, then refrigerate in an airtight container. You can even prepare the dry and wet ingredients separately the night before, combining them just before cooking. For extra convenience, premeasure all ingredients the night before so morning assembly takes just minutes.
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Frequently Asked Questions
- → Can I make these waffles gluten-free?
Yes, you can easily swap the all-purpose flour for a gluten-free all-purpose flour blend to make these gluten-free.
- → How should I store leftover waffles?
Let the waffles cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven for crispy edges.
- → Can I freeze sweet potato waffles?
Absolutely! Place cooled waffles between layers of parchment paper in a freezer-safe container. Reheat directly in a toaster or oven for best results.
- → What toppings go best with sweet potato waffles?
These waffles pair well with whipped cream, fresh fruit, maple syrup, butter, brown sugar, or chopped walnuts or pecans for added crunch.
- → Can I make these waffles without a waffle iron?
If you don’t have a waffle iron, you can use the batter to make pancakes instead. They’ll lose their crispness but remain delicious!
- → What’s the texture like for these waffles?
These waffles have a crispy exterior with a soft, fluffy interior thanks to the whipped egg whites and mashed sweet potatoes.