Sweet Potato Belgian Waffles
Sweet potato waffles make the perfect homemade holiday breakfast and can use up leftover sweet potatoes (or sweet potato casserole)! These Belgian waffles are made in a waffle maker and turn out fluffy and crispy - the best of both worlds. They are lightly spiced with cinnamon and vanilla, and the sweet potato flavor shines through.
Servings: 6 waffles
Calories: 440kcal
Equipment
- Waffle iron
- Stand mixer with whisk attachment or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- ½ cup cooked sweet potato mashed or pureed until very smooth
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 2 large eggs separated
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 1 ¾ cups milk room temperature
- ¼ cup salted butter very soft
- 1 teaspoon cinnamon
- 1 tablespoon honey
Instructions
- Preheat a waffle iron to high heat.
- Mash the sweet potatoes with a fork or potato masher until very smooth. Alternatively, blend the sweet potatoes.½ cup cooked sweet potato
- Whisk together the flour, baking powder, cornstarch, and salt and set aside.2½ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon kosher salt, 1 tablespoon cornstarch
- Separate the eggs, and use a hand mixer or stand mixer (fitted with the whisk attachment) to whip the egg whites to stiff peaks, about 2-3 minutes.2 large eggs
- Whisk together the egg yolks, sugar, butter, sweet potatoes until smooth. Add the milk and mix to combine.¼ cup granulated sugar, ½ cup unsalted butter, 1 ¾ cups milk
- Add the flour mixture and stir to combine (by hand). Allow the batter to sit for 10 minutes. Then, fold the egg whites into the batter, being sure not to leave any chunks or streaks of egg white.
- Spoon the batter into the preheated and greased waffle iron and cook according to the waffle iron instructions, until no more steam is escaping and the waffle has turned golden brown.
- Note: add the waffles to an oven-safe wire rack and keep in a warm 300℉ oven as you prepare the other waffles.
- Mix together the butter, cinnamon and honey until a smooth paste forms.¼ cup salted butter, 1 teaspoon cinnamon, 1 tablespoon honey
- Slather the cooked waffles with the compound butter, any additional toppings, and drizzle with maple syrup.
Video
Notes
Check your waffle iron instructions on how to properly grease the iron.
The addition of sweet potatoes adds extra liquid to the batter. Be sure to cook the waffles until they are no longer steaming, and get nicely golden brown. They will finish crisping in the oven as you make the remaining waffles.
Topping options: sliced bananas, blueberries, powdered sugar, whipped cream, almond butter, pecans.
Store leftover sweet potato waffles wrapped or covered in the fridge for up to two days. Reheat in the waffle iron, a 350℉ oven, or toaster until hot and crispy.
Nutrition
Calories: 440kcal | Carbohydrates: 55g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 466mg | Potassium: 231mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2282IU | Vitamin C: 0.3mg | Calcium: 232mg | Iron: 3mg
