Description

These Sweet Potato Waffles are a delicious twist on classic waffles, incorporating creamy mashed sweet potatoes and warm spices like cinnamon and pumpkin pie spice. Light and fluffy with a crispy exterior, they are perfect for a comforting breakfast or brunch. The recipe uses whipped egg whites folded into the batter for an airy texture and can be topped with maple syrup, fresh berries, or savory eggs for a versatile meal.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp ground cinnamon

Wet Ingredients

2 egg yolks
3 egg whites
1 cup mashed sweet potatoes (leftover or freshly made)
1/4 cup melted butter (or neutral-tasting oil)
1 tsp pure vanilla extract
1 cup milk (or milk alternative)
1/4 cup packed brown sugar (dark or light)

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and cinnamon until well combined.
Prepare Wet Ingredients: In a separate bowl, whisk together the egg yolks, mashed sweet potatoes, melted butter, vanilla extract, and milk until the mixture is smooth and uniform.
Combine Wet and Dry Ingredients: Gradually stir the wet mixture into the dry ingredients, mixing gently until just combined to avoid overmixing.
Beat Egg Whites: Using a hand mixer, beat the egg whites until soft peaks form. Then add the brown sugar and continue beating until stiff peaks form, creating a fluffy meringue.
Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter using a spatula, taking care to maintain the airiness for light and fluffy waffles.
Preheat Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions and lightly spray it with cooking spray to prevent sticking.
Cook Waffles: Scoop the batter into the preheated waffle iron, spreading evenly. Cook for about 5 minutes or until the waffles are golden brown and crisp on the outside.
Serve: Serve the waffles immediately with your favorite toppings such as maple syrup, fresh berries, or savory eggs for a delightful breakfast or brunch experience.

Notes

Use leftover mashed sweet potatoes or freshly cooked and mashed for best texture and flavor.
Be careful not to overmix the batter once the wet and dry ingredients are combined to avoid dense waffles.
Folding the beaten egg whites gently into the batter is key to achieving a light and fluffy texture.
If you don’t have pumpkin pie spice, use a combination of ground cinnamon, nutmeg, and ground cloves as a substitute.
For dairy-free waffles, substitute milk and butter with plant-based alternatives.
Waffles are best served immediately; if needed, keep them warm in a low oven to maintain crispness.