Name: Sweet Potato Good Morning Waffles: The Breakfast That Makes You Feel Like You've Got Your Life Together
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large sweet potato (about 1 lb), roasted and mashed; 2 large eggs; 1 1/4 cups buttermilk (or regular milk with a splash of lemon juice); 1/4 cup melted butter or coconut oil; 2 tbsp maple syrup (the real stuff, not pancake syrup); 1 tsp vanilla extract; 1 1/2 cups all-purpose flour (or sub 1/2 cup with whole wheat); 2 tbsp brown sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg; Pinch of ginger (optional but nice); Butter and maple syrup (classic); Chopped toasted pecans or walnuts; A dollop of Greek yogurt; Fresh berries; A drizzle of honey; Cinnamon butter (butter + cinnamon + powdered sugar)

What the heck is this?

So you want to eat waffles for breakfast but also not feel like a complete sugar-crash disaster by 10 AM? Enter sweet potato waffles — the breakfast that tricks your brain into thinking you’re being healthy while still giving you that fluffy, syrup-soaking goodness you’re actually craving.

These aren’t your basic Eggo situation. We’re talking about waffles with actual substance — naturally sweet from roasted sweet potato, perfectly spiced with cinnamon and nutmeg, and somehow both indulgent AND nutritious. They’ve got fiber, vitamins, and that gorgeous golden color that makes your Instagram followers think you wake up at 5 AM to meal prep (spoiler: you don’t have to).

The best part? You can roast the sweet potatoes ahead of time, freeze these babies, and pop them in the toaster all week long. Boom. Fancy breakfast that requires zero morning brain power.

Why You’ll Love This Recipe

Tastes like fall had a baby with your favorite brunch spot
Actually has nutrients (sweet potatoes are basically nature’s multivitamin)
Freezes like a dream for grab-and-go mornings
Makes your kitchen smell like a cozy coffee shop
Way more interesting than regular waffles but not complicated
Perfect excuse to buy that waffle maker you’ve been eyeing

The Good Stuff You’ll Need

For the Sweet Potato Base:

1 large sweet potato (about 1 lb), roasted and mashed
2 large eggs
1 1/4 cups buttermilk (or regular milk with a splash of lemon juice)
1/4 cup melted butter or coconut oil
2 tbsp maple syrup (the real stuff, not pancake syrup)
1 tsp vanilla extract

For the Dry Mix:

1 1/2 cups all-purpose flour (or sub 1/2 cup with whole wheat)
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of ginger (optional but nice)

For the Toppings (Go Wild):

Butter and maple syrup (classic)
Chopped toasted pecans or walnuts
A dollop of Greek yogurt
Fresh berries
A drizzle of honey
Cinnamon butter (butter + cinnamon + powdered sugar)

Let’s Do This

Step 1: Sweet Potato Prep (Do This Ahead)

Preheat oven to 400°F.

Poke holes in your sweet potato with a fork and roast for 45-60 minutes until super tender.

Let it cool, then scoop out the flesh and mash until smooth. You need about 1 cup mashed.

Pro move: Roast a bunch of sweet potatoes on Sunday and use them all week.

Step 2: Make the Batter

In a large bowl, whisk together mashed sweet potato, eggs, buttermilk, melted butter, maple syrup, and vanilla until smooth.

In another bowl, whisk all the dry ingredients together.

Pour the dry mix into the wet ingredients and stir until just combined. Don’t overmix — lumps are your friend here.

Let the batter rest for 5 minutes while your waffle iron heats up.

Step 3: Waffle Magic

Heat your waffle iron according to its instructions (usually medium-high heat).

Lightly grease it with cooking spray or a brush of butter.

Pour batter onto the center of the iron — amount depends on your machine, but usually about 1/2 to 3/4 cup.

Close and cook until golden brown and crispy outside, tender inside (usually 3-5 minutes).

Step 4: Serve Like a Boss

Stack those beauties on a plate.

Add your toppings of choice — go as basic or as extra as your morning energy allows.

Eat immediately while they’re still crispy, or keep warm in a 200°F oven if you’re making a big batch.

Switch It Up

Spice Life: Add a pinch of cardamom or allspice to the batter.

Protein Power: Stir in a scoop of vanilla protein powder (reduce flour by 2 tbsp).

Nutty Situation: Fold in chopped toasted pecans or mini chocolate chips.

Dairy-Free: Use coconut milk and coconut oil instead of buttermilk and butter.

Make ‘Em Mini: Use a mini waffle maker for cute little breakfast bites.

Pro Tips That Actually Matter

Room temperature ingredients mix better — take your eggs and buttermilk out 30 minutes before cooking.

Don’t open the waffle iron too early. Wait until the steam stops coming out.

The first waffle is always a test waffle. Don’t judge your skills on waffle #1.

Make extra and freeze them in a single layer, then transfer to freezer bags. They toast up perfectly.

If your batter seems too thick, add a splash more buttermilk. Too thin? A bit more flour.

Make-Ahead Game

Roast sweet potatoes up to 3 days ahead and store mashed in the fridge.

Mix all dry ingredients the night before.

Cook a double batch and freeze half for busy mornings.

Pre-made batter keeps for 24 hours in the fridge — just give it a gentle stir before using.

Questions People Actually Ask

Q: Can I use canned sweet potato? A: Yep! Just make sure it’s plain sweet potato puree, not the pie filling with all the spices.

Q: What if I don’t have buttermilk? A: Add 1 tbsp lemon juice or vinegar to regular milk and let it sit for 5 minutes. Boom, DIY buttermilk.

Q: How long do these keep? A: Fresh: 2 days in the fridge. Frozen: up to 3 months. Toast straight from frozen.

Q: Can I make the batter the night before? A: You can, but add an extra 1/2 tsp baking powder since it loses some oomph overnight.

Q: Why are my waffles soggy? A: Your waffle iron might not be hot enough, or you’re stacking them (let them cool on a wire rack instead).

Sweet Potato Good Morning Waffles: The Breakfast That Makes You Feel Like You’ve Got Your Life Together

Author: Tyla
Total Time: 30 minutes
Yield: 6–8 waffles 1x

Print Recipe

Description

The best part? You can roast the sweet potatoes ahead of time, freeze these babies, and pop them in the toaster all week long. Boom. Fancy breakfast that requires zero morning brain power.