Sweet Potato Waffles. Golden waffles made with already-cooked mashed sweet potato and a lightly spiced buttermilk batter. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A waffle with cooked sweet potato
Plain mashed sweet potato gives these waffles color and moisture without adding a sugary topping. Buttermilk and baking powder lift the batter in a preheated iron.
The forty-minute clock assumes cooked cooled sweet potato is already available. It does not include roasting or boiling that ingredient.
Keep the mash plain
Use unseasoned, unsweetened sweet potato. Leftover casserole with butter, marshmallows or salt would change the formula.
Different mash water content may make the batter thicker or thinner; note its texture before adjusting buttermilk.
Ingredients for 4 servings
| Ingredient | Amount | Use |
|---|---|---|
| Cooked cooled mashed sweet potato | 1 cup | Plain, unsweetened. |
| All-purpose flour | 1 1/2 cups | Batter. |
| Baking powder | 2 teaspoons | Batter. |
| Ground cinnamon | 1/2 teaspoon | Batter. |
| Fine salt | 1/4 teaspoon | Batter. |
| Large eggs | 2 eggs | Batter. |
| Buttermilk | 1 cup | Batter. |
| Unsalted butter, melted | 3 tablespoons | Batter. |
Step-by-step method
- Preheat a medium waffle iron according to its manufacturer. Whisk 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt in one bowl.
- In another bowl whisk one cup plain cooked cooled mashed sweet potato with two eggs, 1 cup buttermilk and 3 tbsp melted butter until mostly smooth. Fold into dry mixture just until no flour streaks remain.
- Portion into the preheated waffle iron without overfilling. Cook in batches until golden, steam slows and the egg-containing center reaches at least 160°F; follow the iron's heat and fill instructions.
- Make approximately eight medium waffles and serve two per person. Test batter thickness, iron fill, center set and real yield.
Mix lightly
Combine dry and wet bowls only until flour streaks disappear. Excess whisking can make a tougher waffle.
Melted butter belongs in the batter; follow the iron manufacturer's surface instructions separately.
Cook through
Avoid lifting the lid too early. Wait until steam slows and the surface browns, then check a representative egg-containing center for the FDA 160°F endpoint in a trial.
Iron depth determines both batch count and time, so eight medium waffles are provisional.
Serve and store
Serve warm, two per person. Syrup or fruit can be offered separately but are not included in the recipe or image.
Refrigerate leftovers promptly. Freezing and toaster reheating quality require testing.
Waffle questions
Is the sweet potato raw?
No. The base requires one cup cooked, cooled plain mash.
How many waffles?
About eight medium waffles, depending on the iron.
Can I add marshmallow topping?
That would be a different dessert-like serving, not this base breakfast.
Further reading and related Chefly recipes: Alton Brown sweet potato waffles; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Sweet Potato Waffles. Category: Breakfast. 4 servings. Prep approximately 15 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 0 minutes; total approximately 40 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 cup Cooked cooled mashed sweet potato; 1 1/2 cups All-purpose flour; 2 teaspoons Baking powder; 1/2 teaspoon Ground cinnamon; 1/4 teaspoon Fine salt; 2 eggs Large eggs; 1 cup Buttermilk; 3 tablespoons Unsalted butter, melted.
Instructions: Preheat a medium waffle iron according to its manufacturer. Whisk 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt in one bowl. In another bowl whisk one cup plain cooked cooled mashed sweet potato with two eggs, 1 cup buttermilk and 3 tbsp melted butter until mostly smooth. Fold into dry mixture just until no flour streaks remain. Portion into the preheated waffle iron without overfilling. Cook in batches until golden, steam slows and the egg-containing center reaches at least 160°F; follow the iron's heat and fill instructions. Make approximately eight medium waffles and serve two per person. Test batter thickness, iron fill, center set and real yield.
Allergens: Wheat; Egg; Milk. Review packaged ingredients and cross-contact before serving.
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Sweet Potato Waffles
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Approximately eight medium sweet-potato waffles, two per breakfast serving.
Ingredients
- 1 cup Cooked cooled mashed sweet potato
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Fine salt
- 2 eggs Large eggs
- 1 cup Buttermilk
- 3 tablespoons Unsalted butter, melted
Instructions
- Preheat a medium waffle iron according to its manufacturer. Whisk 1 1/2 cups flour, 2 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt in one bowl.
- In another bowl whisk one cup plain cooked cooled mashed sweet potato with two eggs, 1 cup buttermilk and 3 tbsp melted butter until mostly smooth. Fold into dry mixture just until no flour streaks remain.
- Portion into the preheated waffle iron without overfilling. Cook in batches until golden, steam slows and the egg-containing center reaches at least 160°F; follow the iron's heat and fill instructions.
- Make approximately eight medium waffles and serve two per person. Test batter thickness, iron fill, center set and real yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes one cup cooked cooled mashed sweet potato is ready; preparing it is not included. Waffle-iron size changes yield and batch time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: Two medium waffles