These two ingredient sweet potato waffles are a quick and easy recipe that comes together in less than 15 minutes! A gluten-free and healthy breakfast option for any day of the week.
After a resounding YES for turning the famous sweet potato pancakes into waffle form when I asked on Instagram, I couldn't NOT not make them, ya know? And now with a waffle iron at my disposal, I needed every reason to justify bringing it instead of my Instant Pot. I made the right decision, right? Tell me I made the right decision.So if you're in the same waffle boat of questioning I am, make these & drown your second-guessing mind out with a maple syrup river.
What makes these sweet potato waffles delicious and healthy
- sweet potato
- eggs
- cinnamon (optional)
- vanilla (optional)
How to make these sweet potato waffles
Cook one large sweet potato, or two small potatoes, let cool, and scoop out flesh. You will need about 2 cups of cooked sweet potato for this recipe. You can even cook them ahead of time with this easy slow cooker recipe to have on hand!
Add sweet potato to a large bowl with 2 eggs. Add 1 teaspoon of cinnamon, and 1 teaspoon of vanilla if using, and mash together with a fork until combined.
Heat a waffle maker to 425 °F, and coat with cooking spray. Scoop ¼ cup of batter at a time into waffle maker mold, close, and cook for at least 5 minutes, or until firm and browned. Repeat until all batter is used, and top with desired toppings.
Pro Tips:
- If you like a little texture, don't mash the sweet potato all the way, or add a tablespoon of chopped nuts.
- Cook the waffles until they are firm. Due to their higher moisture content, it can take longer than typical waffles.
- The cinnamon and vanilla are optional ingredients, but add a great warming and sweet flavor.
FAQs
My waffles are soggy and falling apart. What happened?!
This waffle batter has a greater amount of moisture than a typical batter, and can take a longer time to cook. Start with 5 minutes, and continue cooking until your waffles are firm and come out easily. If they are getting too browned, turn down the heat on your waffle maker. Be sure to coat the waffle maker with cooking spray prior to adding the batter as well to help them come out easily.
Can I freeze these sweet potato waffles?
Since these are higher in moisture, and are a more dense waffle, I don't recommend freezing. They do last up to 3 days in the refrigerator if you have leftovers, or want to make ahead, but I find the texture is best when enjoyed immediately.
Can I make these vegan?
I have not tried making a vegan version of these waffles, but readers have tried making them with flax eggs without luck. Using banana instead of egg may work, but I have not tried this method, and cannot verify it would come out similarly.
Money-Saving Tips for These Two Ingredient Sweet Potato Waffles:
- Buy whole. Sweet Potatoes that is. Avoid the pre-mashed that are loaded with other unwanted ingredients that cost more too.
- Buy in bulk. Opt for the 18 pack of eggs (if you're an egg eater) which gives you more for your money. Then you can make this frittata or some shakshuka with the leftovers.
More Sweet Potato Recipes:
2 Ingredient Sweet Potato Pancakes
Vegan Black Bean & Sweet Potato Burrito
Candied Walnut Sweet Potato Bread
Did you make this recipe? Leave me a comment and a rating to let me know how they came out!
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Two Ingredient Sweet Potato Waffles
- Total Time: 15 minutes
- Yield: 1-2 servings 1x
- Diet: Gluten Free
Description
These two ingredient sweet potato waffles are a quick and easy recipe that comes together in less than 15 minutes! A gluten-free and healthy breakfast option for any day of the week.
Ingredients
- 1 large sweet potato, cooked and flesh removed (about 2 cups)
- 2 large eggs
- 1 teaspoon vanilla (optional)
- 1 teaspoon cinnamon (optional)
Instructions
- In a large bowl mash all ingredients together until smooth.
- Heat waffle iron to 425 degrees, and coat with non-stick cooking spray.
- Add ¼ cup of batter to each waffle mold, and cook for 5 minutes, until browned.
- Repeat process until all batter is used, and serve with desired toppings.
- Refrigerate leftovers up to 3 days or in the freezer up to 1 month.
Notes
- This batter can also be blended for a smoother texture.
- Add different spices for a flavor change such as pumpkin pie spice, or chili powder for a savory option.
- The texture of the waffles gets softer when re-heated. For best results, serve and enjoy immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: waffle iron
- Cuisine: american
Nutrition
- Serving Size: Full recipe
- Calories: 368
- Sugar: 12
- Sodium: 286
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 8
- Protein: 16
- Cholesterol: 370
Keywords: waffle, sweet potato, gluten free, vegetarian, breakfast, brunch
Becca | Rabbit Food Runner
Can't get much simpler than that! I love sweet potatoes
Nicole from Fitful Focus
Say what? These almost sound too good to be true! I will be giving these a go for weekend breakfast very soon!
Deborah Brooks
wow does not get much easier than that! I do a savory version so yum
Abbey Sharp
Two ingredients?! Ahh yes this recipe is a must!
Angela
I love how quick and easy these are to make! I can't wait to give them a try!!
Hitashvi Patel
Just made these, they tasted delicious! I made 1/2 the recipe. Is it possible to use egg whites vs whole eggs? I kept in the waffle maker a bit longer, but they didn't turn crispy on the outside. Is that due to sweet potatoes being very soft?
Thanks!
★★★★
Emily Cooper
Hi Hitashvi! Yes, it would not be an issue to use egg whites instead of whole eggs. The sweet potatoes do have a lot of moisture, so if you want a crisper texture, yes you can cook them a little longer. Glad you enjoyed them!
Famoid
So simple! I love sweet potatoes. Just wanna know if I can use bananas instead of eggs? Sometimes when I wanna bake smth vegan, I do this. Will it go with sweet potatoes?
thank you!
Emily Cooper
Hi Famoid! I addressed this in the FAQs, but I have not tried this with bananas yet. I do know that flax eggs DO NOT hold up texture wise. Let me know if you try it out & I can update the page - thanks!
Teri Tibbetts
Any idea how many servings this would make in a dash mini waffle maker? not sure how much to put in.
Beth
Do the sweet potatoes have to be cooked first or are they raw?
Emily Cooper
Yes the sweet potato is cooked. I microwave mine instead of baking them since it's so much faster!
Sara
My waffles didn't work the batter isn't smooth like a smoothie. Is it supposed to be? They fell apart in the waffle iron. What did I do wrong?
Emily Cooper
Hi Sara! My batter isn't super smooth either. I find that making sure your waffle iron is well greased, and that you let the waffles cook a little longer due to the moisture content helps to keep the texture better. Let me know if that helps!
Linda
Would canned sweet potatoes work for this recipe?
Emily Cooper
I haven't tried it with canned sweet potatoes, but I believe these would work great with them! Plus a big time saver. Great idea!
Sonja
Thanks for the inspiration. I just made these. To me if was similar to eating mashed Sweet potatoes . To make the texture more waffle like, I added almond flour. I also added salt.
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KRISTIN L Smith
Can I use oil or applesauce to replace eggs
Emily Cooper
For this recipe, no. The eggs give the waffles their shape and texture.