Go Back Email Link

Sweet Potato Waffles

With their golden amber hue, the warm spice of cinnamon, freshly grated nutmeg and a splash of pure vanilla, these lightly sweet waffles are the perfect breakfast for friends and family .
Cook Time 5 minutes
Course Breakfast, Brunch
Servings 12 to 14 waffles

Equipment

  • Electric mixer
  • Electric waffle maker

Ingredients
  

  •  *We used potatoes from our Sweet Potato Sham, that has both granulated and brown sugar plus cinnamon and nutmeg. If you’re using plain mashed sweet potatoes, add an additional 2 teaspoons sugar, 2 teaspoons brown sugar plus ¼ teaspoon cinnamon and ¼ teaspoon freshly grated nutmeg.
  • 1-½ cups flour
  • ½ cup cornstarch
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda 
  • 2 extra-large eggs, separated
  • 1-½ cups buttermilk
  • 1-¼ cups mashed sweet potatoes*
  • 1 teaspoon pure vanilla extract
  • ¾ cup vegetable oil, plus extra for brushing the waffle iron
  • Warm maple syrup and butter for serving 

Instructions
 

  • In a large bowl, whisk the flour with the cornstarch, sugar, kosher salt, baking powder, and baking soda. Add the extra sugar and spices if you’re using plain, mashed sweet potatoes.
  • In a medium bowl, whisk the egg yolks with the buttermilk, mashed sweet potatoes, vanilla extract, and vegetable oil.
  • In a small bowl, beat the egg whites on medium speed until stiff peaks form, about 2to 3 minutes.
  • Pour the buttermilk mixture into the dry ingredients, stirring just until the flour disappears.
  • Using a large spatula, fold in the beaten egg whites. Let the batter rest for about 10 to 15minutes.
  • Lightly brush the waffle maker with vegetable oil and heat on medium setting. Scoop the batter into the wells and cook until golden and puffed, about 3 to 5 minutes.
  • If you want a bit crispier waffle, after the waffles are cooked through, raise the lid and let the waffles cook for another minute or two.

Notes

If you’re cooking a batch, keep waffles warm by placing a wire rack over a rimmed baking sheet and place them in a 200-degree oven. Any leftover waffles can be frozen and reheated in a 350-degree oven or popped back in your waffle iron.