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These fluffy sweet potato waffles turn your leftover spuds into an amazing breakfast that goes great with anything from maple syrup to savory toppings. The sweet potatoes give you a tender middle and crispy outside that beats regular waffles hands down.
I came up with this recipe one autumn weekend after buying too many sweet potatoes at our farmers market. My kids weren't sure about it at first but now they beg for these waffles whenever we've got sweet potatoes around.
Ingredients
- All purpose flour: Creates the base for these waffles while letting that sweet potato taste come through.
- Fresh baking soda and baking powder: Work together to make your waffles light and airy.
- Pumpkin pie spice: Brings cozy autumn flavors that work really well with the sweet potatoes.
- Ground cinnamon: Adds more warmth to the flavor mix; try to grab Ceylon cinnamon for a softer taste.
- Egg yolks: Make everything richer and help hold the batter together.
- Egg whites: Whipped up separately to create that cloud-like texture we're after.
- Mashed sweet potatoes: Add natural sweetness, moisture, and that pretty orange color.
- Melted butter: Brings richness and helps get those edges nice and crispy; unsalted works best.
- Pure vanilla extract: Boosts the sweetness; stick with the real stuff, not fake.
- Milk: Thins out your batter just right; any kind will do.
- Brown sugar: Adds those tasty caramel notes; dark brown gives you more flavor punch.
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Simple Cooking Steps
- Mix Dry Ingredients:
- Stir flour, baking soda, baking powder, pumpkin pie spice, and cinnamon together in a big bowl. This makes sure nobody gets a weird bite with too much baking powder.
- Prepare Wet Mixture:
- Mix up the egg yolks, mashed sweet potatoes, melted butter, vanilla, and milk until smooth. Make sure those sweet potatoes don't have any lumps for the best waffle texture.
- Combine Wet and Dry:
- Stir the wet stuff into the dry stuff just until they come together. Don't mix too much or your waffles will turn out tough instead of tender.
- Beat Egg Whites:
- Whip those egg whites until soft peaks form, then add brown sugar and keep beating until stiff peaks show up. You'll know they're ready when the peaks don't flop over.
- Fold in Egg Whites:
- Gently mix the beaten egg whites into your batter. This puts tiny air bubbles in there that make your waffles extra fluffy.
- Cook the Waffles:
- Get your waffle iron nice and hot before cooking. Pour batter in the middle of each section, leaving room for it to spread. Cook until they're golden and crispy, about 5 minutes.
My favorite thing about these waffles is how they're super crispy outside but so soft and orange inside. When I make them for friends at brunch, everybody always wants to know how I made them, which feels pretty awesome as someone who loves to cook.
Storage Solutions
These waffles keep really well if you store them right. For tomorrow's breakfast, let them cool completely, then put them in a sealed container with parchment paper between each waffle and keep in the fridge for up to three days. Pop them in the toaster to get that crispiness back. If you want to save them longer, cool them down, place in a freezer bag with parchment between layers, and freeze for up to three months. You can toast them straight from the freezer in your toaster or toaster oven.
Sweet vs. Savory Options
Most people think waffles are just for sweet toppings, but these sweet potato ones taste amazing with savory stuff too. Try them topped with runny eggs, sliced avocado, and a few dashes of hot sauce. Or go for crispy bacon with a drizzle of maple syrup if you can't decide between sweet and savory. For a dessert version, add some whipped cream, a sprinkle of cinnamon sugar, and some toasted pecans. This makes them perfect for serving at brunch where everyone can dress up their own waffles.
Make Ahead Tips
You can get the sweet potato part done days before you need it. Just bake or steam your sweet potatoes, peel and mash them, then store in the fridge in a sealed container. You can even get the dry and wet ingredients ready separately the night before, then just mix them up before cooking. For an even quicker morning, measure out everything the night before so you can throw it all together in minutes when you wake up.
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Frequently Asked Questions
- → Can I make these gluten-free?
Totally! Just use a gluten-free blend instead of regular flour, and you’re good to go.
- → How do I store leftover waffles?
Let them cool, then pop them into an airtight container. Store in the fridge for up to three days and reheat in the toaster for a crispy finish.
- → Can I freeze these waffles?
Of course! Cool them first, layer between parchment, and store in a freezer-safe container. Pop them in the toaster or oven to reheat when needed.
- → What are good waffle topping ideas?
Top with whipped cream, fresh berries, maple syrup, or even butter with a sprinkle of nuts or brown sugar—the choice is yours!
- → Can I make these pancakes instead?
Yep! If you don’t have a waffle iron, the same batter works for pancakes. They’ll be less crispy, but still tasty.
- → What’s the texture of these waffles?
They’re perfectly crisp on the outside and soft, airy inside thanks to the whipped egg whites and sweet potatoes.