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Sweet Potato Waffles

Crisp, fluffy sweet potato waffles made with a real buttermilk batter and a cup of sweet potato puree. Custardy inside, served with butter and warm maple syrup.
Keyword sweet potato waffles
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 waffles

Ingredients

For the Batter

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 2 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg freshly grated if possible
  • ½ teaspoon salt
  • 1 cup mashed sweet potato plain, cooled, canned puree or home-roasted
  • 1 ¼ cups buttermilk
  • 2 large eggs separated
  • 6 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract

To Serve

  • 2 tablespoons unsalted butter softened
  • ½ cup pure maple syrup warmed
  • ¼ cup toasted pecans chopped, optional

Instructions

Make the Batter

  • Heat the waffle iron to medium-high. Heat the oven to 200 degrees F and set a wire rack on a baking sheet inside.
  • Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
  • In a second bowl, whisk the mashed sweet potato, buttermilk, egg yolks, melted butter, and vanilla until completely smooth.
  • Beat the egg whites in a clean bowl until they hold soft peaks, about 2 minutes.
  • Pour the wet mixture into the dry and fold until just combined, then fold in the whipped whites in two additions. Stop while a few white streaks remain.

Cook and Serve

  • Grease the hot iron lightly and ladle in enough batter to cover about three quarters of the grid. Close and cook for 4 to 5 minutes, until the steam slows and the outside is deep orange-brown.
  • Move each waffle to the wire rack in the warm oven. Do not stack them. Repeat with the remaining batter.
  • Serve hot with softened butter, warm maple syrup, and chopped toasted pecans if using.

Notes

  • Plain puree only: Never use canned sweet potatoes packed in syrup. The batter turns candy-sweet and scorches in the iron.
  • Separate the eggs: Folding in whipped whites is what keeps a heavy puree batter light.
  • Wire rack, never a plate: Stacked waffles trap steam and go soft in about 90 seconds.
  • Storage: Airtight for 3 days in the fridge, or freeze in a single layer then bag for up to 3 months.
  • Reheat in the toaster: Straight from frozen on medium for 2 to 3 minutes. The microwave makes them floppy.
  • Do not mix the batter ahead: The baking powder activates on contact and the whipped whites deflate.