Sweet Potato Waffles
Last tested by Ava Green on May 4, 2026
Enjoy the perfect autumn breakfast with these warm and fluffy Sweet Potato Waffles. Made with wholesome oat flour and naturally sweetened with sweet potato, these waffles are spiced with a hint of cinnamon for a cozy, comforting flavor. They are incredibly easy to whip up and are a guaranteed crowd-pleaser for a weekend brunch.
This easy sweet potato waffles, vegan waffles recipe comes together in about 65 minutes and serves 2. It's perfect for autumn cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our earl grey banana bread next.
Prep
10 min
Cook
55 min
Servings
2
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this sweet potato waffles. Scroll down to the recipe card for exact measurements and a printable version.
- 175 g Baked sweet potato flesh (from about ½ large sweet potato), mashed
- 1 cup (100 g) Oat flour
- 175 ml Unsweetened soy milk
- 1 tbsp Neutral oil (like canola or sunflower oil), plus more for the waffle iron
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- ¼ tsp Salt
- For serving Sliced banana, fresh strawberries, and maple syrup
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
If you don't have a pre-baked sweet potato, preheat your oven to 200°C (400°F). Prick the sweet potato all over with a fork, place it on a baking sheet, and bake for 45-60 minutes, or until it is very soft and mushy inside. Let it cool for a few minutes until you can handle it.
- 2
Scoop the flesh out of the sweet potato half and place it in a large bowl. Mash it thoroughly with a fork or potato masher until smooth. You should have about 175g (or roughly ¾ cup).
- 3
Preheat your waffle iron according to the manufacturer's instructions.
- 4
To the bowl with the mashed sweet potato, add the soy milk and neutral oil. Whisk until well combined.
- 5
In a separate medium bowl, whisk together the oat flour, baking powder, ground cinnamon, and salt.
- 6
Pour the dry ingredients into the wet ingredients and mix with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are okay.
- 7
Lightly grease the waffle iron with a bit of neutral oil. Pour about half of the batter onto the hot iron (the exact amount will depend on your waffle maker size) and cook for 4-5 minutes, or until the waffle is golden brown and cooked through. Repeat with the remaining batter.
- 8
Serve the waffles immediately, topped with sliced banana, fresh strawberries, and a generous drizzle of maple syrup.
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Sweet Potato Waffles
Enjoy the perfect autumn breakfast with these warm and fluffy Sweet Potato Waffles. Made with wholesome oat flour and naturally sweetened with sweet potato, these waffles are spiced with a hint of cinnamon for a cozy, comforting flavor. They are incredibly easy to whip up and are a guaranteed crowd-pleaser for a weekend brunch.
Ingredients
- 175 g Baked sweet potato flesh (from about ½ large sweet potato), mashed
- 1 cup (100 g) Oat flour
- 175 ml Unsweetened soy milk
- 1 tbsp Neutral oil (like canola or sunflower oil), plus more for the waffle iron
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- ¼ tsp Salt
- For serving Sliced banana, fresh strawberries, and maple syrup
Instructions
- 1
If you don't have a pre-baked sweet potato, preheat your oven to 200°C (400°F). Prick the sweet potato all over with a fork, place it on a baking sheet, and bake for 45-60 minutes, or until it is very soft and mushy inside. Let it cool for a few minutes until you can handle it.
- 2
Scoop the flesh out of the sweet potato half and place it in a large bowl. Mash it thoroughly with a fork or potato masher until smooth. You should have about 175g (or roughly ¾ cup).
- 3
Preheat your waffle iron according to the manufacturer's instructions.
- 4
To the bowl with the mashed sweet potato, add the soy milk and neutral oil. Whisk until well combined.
- 5
In a separate medium bowl, whisk together the oat flour, baking powder, ground cinnamon, and salt.
- 6
Pour the dry ingredients into the wet ingredients and mix with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are okay.
- 7
Lightly grease the waffle iron with a bit of neutral oil. Pour about half of the batter onto the hot iron (the exact amount will depend on your waffle maker size) and cook for 4-5 minutes, or until the waffle is golden brown and cooked through. Repeat with the remaining batter.
- 8
Serve the waffles immediately, topped with sliced banana, fresh strawberries, and a generous drizzle of maple syrup.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 370 kcal
- Fat
- 13g
- Carbs
- 53g
- Protein
- 11g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 325mg
Frequently asked questions
Are these waffles gluten-free?+
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free oat flour. Oats can sometimes be cross-contaminated with gluten, so be sure to check the packaging if you have a sensitivity.
Can I use a different type of flour?+
You can experiment with other flours, but it will change the texture. A whole wheat pastry flour or a 1:1 gluten-free all-purpose blend might work, but you may need to adjust the amount of milk. This recipe was specifically developed for oat flour.
How should I store and reheat leftover waffles?+
Allow any leftover waffles to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat refrigerated or frozen waffles in a toaster or toaster oven until hot and crisp.
Can I make this Sweet Potato Waffles ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Sweet Potato Waffles?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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