These healthy sweet potato waffles are made with simple ingredients thrown together in a blender and cooked quickly in a waffle maker to have breakfast ready in minutes!

Sweet potato waffles served with strawberries and blackberries.

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These blender waffles are soft-textured and perfect for babies and toddlers. They have natural sweetness from the sweet potato, but you can add in a little maple syrup for some added sweetness!

Table of Contents

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WHAT YOU’LL NEED

Here is what you’ll need to make these sweet potato waffles:

Ingredients to make sweet potato waffles.
  • Sweet Potato Puree: You can cook a sweet potato in the oven, slow cooker, or microwave!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these waffles gluten-free.
  • Eggs: Used as a binder to help hold the waffles together.
  • Cinnamon/Nutmeg: Warm spices combination for added flavor.
  • Vanilla Extract: For added flavor to the waffles.
  • Baking Powder: Leavening agent to help the waffles rise.
  • Maple Syrup: For added sweetness.
Sweet potato waffles served with strawberries and blackberries.

PROCESS

  1. Blend all of the ingredients together until smooth. 
  2. Pour the batter into a preheated waffle iron and cook according to your waffle maker’s instructions. Grease the waffle iron if needed.
  3. Serve with a drizzle of maple syrup or as is!
Steps to make sweet potato waffles.

STORAGE INSTRUCTIONS

Let the waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Sweet potato waffles served with strawberries and blackberries.

SUBSTITUTIONS

  • Egg: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe.
  • Nutmeg: You may replace the nutmeg with equal parts ground cinnamon.
Sweet potato waffles served with strawberries and blackberries.

RECIPE NOTES

  • I use this nutribullet blender to blend the ingredients into a smooth batter.
  • Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
  • You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!
  • I usually prepare sweet potato puree by baking a sweet potato in the oven at 425 degrees F for 50-60 minutes, or until it is tender and then mashing it into a puree! If you are baking the potato, make sure to poke holes into the potato with a fork before placing it into the oven.
Sweet potato waffles served with strawberries and blackberries.

Here are some other waffle recipes that you may like!

Sweet potato waffles served with strawberries and blackberries.

Sweet Potato Waffles

These healthy sweet potato waffles are made with simple ingredients thrown together in a blender and cooked quickly in a waffle maker to have breakfast ready in minutes!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: sweet potato, waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 mini waffles

Ingredients 

  • 1 cup sweet potato puree
  • ½ cup milk
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 cup old fashioned rolled oats
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

Instructions

  • Preheat your waffle iron.
  • Add all of the ingredients to a blender and blend until smooth.
  • Pour the batter into a preheated waffle iron and cook according to your waffle maker's instructions. Grease the waffle iron if needed.
  • Serve with a drizzle or maple syrup or as is!

Notes

  • I use this nutribullet blender to blend the ingredients into a smooth batter.
  • Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
  • You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!
  • I usually prepare sweet potato puree by baking a sweet potato in the oven at 425 degrees F for 50-60 minutes, or until it is tender and then mashing it into a puree! If you are baking the potato, make sure to poke holes into the potato with a fork before placing it into the oven.

Nutrition

Nutrition Facts
Sweet Potato Waffles
Amount per Serving
Calories
64.47
% Daily Value*
Fat
 
1.53
g
2
%
Saturated Fat
 
0.52
g
3
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.32
g
Monounsaturated Fat
 
0.47
g
Cholesterol
 
28.5
mg
10
%
Sodium
 
58.45
mg
3
%
Potassium
 
161.6
mg
5
%
Carbohydrates
 
10.15
g
3
%
Fiber
 
1.51
g
6
%
Sugar
 
2.14
g
2
%
Protein
 
2.63
g
5
%
Vitamin A
 
4540.6
IU
91
%
Vitamin C
 
4.58
mg
6
%
Calcium
 
49.58
mg
5
%
Iron
 
0.62
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. 5 stars
    Made these for my toddler with pumpkin purée and added two teaspoons of maple syrup. These turned out so soft and tasty. Thanks for another winner.

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