Savoury Vegan Sweet Potato Waffles

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Vegan Sweet Potato Waffles | These savoury waffles make a delicious and healthy breakfast, brunch or quick dinner. Sweet potato blended with flour, plant milk, herbs and spices to create a smooth and fluffy waffle batter. This recipe is super fast to whip together and is so tasty.

Four sweet potato waffles on a plate with butter and green onion.

Sweet potato waffles make a delicious and secretly healthy breakfast option! Sweet potatoes are a sweet tasting, starchy root vegetable, high in fibre and vitamins. Combined with flour, plant milk and baking soda, they make a light and versatile waffle batter.

I seasoned the batter with savoury spices, like onion and garlic powder, nutritional yeast and pepper. I added dill for freshness and served the waffles with a sprinkle of sliced green onion. Savoury sweet potatoes are excellent for breakfast or even dinner.

You can also the plain batter to make a sweeter version, with comforting spices and a touch of extra sweetness.

This recipe is great for using up that sweet potato just sitting on your kitchen counter, or to use up any leftover cooked sweet potato. I provide instructions below and in the recipe card for making your own homemade sweet potato puree!

Sweet potato waffles in the blender

I made these waffles in a food processor, but a blender will work just as well! Using a blender of food processor is a super easy and hands free way to make waffles. Be careful not to over mix the batter though, or the sweet potato could get gummy.

Variations on sweet potato waffles

Savoury waffles are a creative way to enjoy waffles, but sweet waffles are just as enjoyable and satisfying.

For a sweeter version of sweet potato waffles, skip the onion powder, garlic powder, nutritional yeast, pepper and dill. Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1 tablespoon of white or brown sugar to the batter. Serve with vegan butter, maple syrup and chopped pecans.

Four sweet potato waffles on a plate with butter and green onion.

How to make homemade sweet potato puree

For this recipe, I use 1 medium sized sweet potato to make about 1 cup of sweet potato puree.

First, peel the sweet potato and chop it into equal sized 1 inch cubes. Transfer to a pot with a sprinkle of salt, and cover with water.

Bring the sweet potato to a boil and cook for 10-15 minutes, or until you can easily pierce the cubes with a fork.

Drain the sweet potato cubes and transfer them to a food processor. Blend for 1-2 minutes, until the mixture is smooth. You could also blend them in a blender, or with an immersion blender.

How to get fluffy and crispy sweet potato waffles

The key to getting fluffy yet crispy sweet potato waffles is not over mixing the batter! Sweet potato goes gooey and gummy if over mixing, so just mix the ingredients into a smooth batter and nothing more.

Baking powder makes the waffles fluffy on the inside too, so don’t skip it!

Make sure you use a good waffle maker, and preheat it before using to get nice and crispy edges.

And don’t overfill the waffle iron. Pour just enough batter to cover the surface of the waffle grid.

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

  • Sweet potato puree- I cooked a medium sweet potato cut into cubes, until I could easily pierce them with a fork. Then I pureed the chunks and measured 1 cup of the puree.
  • Plant milk- I used oat milk for this recipe but you can use any plant milk. It’s used to thin the batter.
  • All purpose flour- To thicken the batter. You could use oat flour instead.
  • Baking powder- To make the batter light and fluffy. There is no acid in this recipe, so baking powder is used instead of baking soda.
  • Spices- Onion powder, garlic powder, nutritional yeast, salt, and pepper are the spices used to season the batter. You could skip these if you want sweet waffles!
  • Dried dill- For vibrance and flavour. Fresh dill would work.
  • Oil for greasing the waffle grid.
  • Green onions and vegan butter for serving- Optional.

Instructions

  • To make homemade sweet potato puree: Peel and chop a sweet potato, add it to a pot with water to cover. Add a sprinkle of salt. Bring to a boil and cook for 10-15 minutes, or until you can easily stick a fork into the center of the sweet potato pieces.
Sweet potato puree and plant milk in a food processor.

Add 1 cup of sweet potato puree and the plant milk to a food processor. Blend until the mixture is smooth and thin, about 30-60 seconds.

Dry ingredients in a food processor.

Add the all purpose flour, baking powder, salt, spices, and dill.

Sweet potato waffle batter in a food processor.

Blend until smooth, about 30-60 seconds.

Brushing oil onto a waffle maker.

Heat your waffle iron and brush the grid with neutral oil or butter.

Sweet potato waffle batter in a waffle maker.

Add 1/3-2/3 cups of the mixture to the grid, depending on the size. The mixture should just cover the iron and barely reach the sides.

Cooked sweet potato waffle in a waffle maker.

Cook for 3-5 minutes, depending on the strength of your waffle iron. The outside should be crisp, and the indents should be dark brown.

Serve the sweet potato waffles with vegan butter and a sprinkle of sliced green onion. For a heartier meal, serve them with avocado and tomato slices sprinkled with salt and pepper.

Four sweet potato waffles on a plate with butter and green onion.

Tips for making sweet potato waffles

  • Don’t overfill the waffle maker: Start with a small amount, 1/3 cup or so and add more to your next waffle if needed.
  • Experiment with toppings: Top the waffles with your favourite ingredients like green onions, avocado, tomato, cheese, or dairy free cheese.
  • Properly grease the waffle iron: The waffles will come off the grid easily if the waffle iron is greased with neutral oil or butter.

Ways to serve vegan sweet potato waffles

Dress the waffles up with green onion, avocado and tomato or keep it simple with plain butter.

Try my Vegan Cream Cheese or another dairy free spread on the waffles.

Play with the concept of chicken and waffles by trying my Panko Tofu served on top of the waffles. You could even add a plant based gravy on top.

Other vegan breakfast recipes to try are my Vegan Bagels and Chocolate Baked Oats.

Substitutions

  • Use pumpkin puree instead of sweet potato puree.
  • You could use oat flour instead of all purpose flour.
  • Opt for a sweeter waffle, with cinnamon and nutmeg instead of savoury spices. Also, add 1 tablespoon of white sugar for sweetness.
  • Use other herbs in the waffle batter. Thyme, sage, or chives would be good.

Storage

Store leftover waffles in the fridge, covered or in an air tight container. They’ll likely go soft. To reheat, preheat the oven to 400°F and place the waffles on a baking sheet. Bake for 4-5 minutes to warm and revive their crispiness.

Or, for a quick and easy method, simply pop them into your toaster.

Freeze the cooked sweet potato waffles in a freezer bag or an air tight container. To cook them, toast them in your toaster.

Four sweet potato waffles on a plate with butter and green onion.

FAQ’s

What toppings can I use for sweet potato waffles?

Top sweet potato waffles with maple syrup and chopped nuts, or for a savoury version, avocado and tomato.

Are vegan sweet potato waffles suitable for children?

Yes! Children love waffles, and sweet potato waffles are a great way to incorporate more vegetables and nutrients into children’s diets.

Four sweet potato waffles on a plate with butter and green onion.

Vegan Sweet Potato Waffles

5 from 2 votes
Author: Erika Piper
These savoury waffles make a delicious breakfast, brunch, or quick dinner. Sweet potato blended with flour, plant milk, herbs, and spices to create a smooth and fluffy waffle batter. This recipe is super fast to whip together and is so tasty.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8

Equipment

Ingredients
  

  • 1 cup sweet potato puree or 1 medium sweet potato
  • cups oat milk or any plant milk
  • ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon dried dill
  • oil for cooking
  • green onion and vegan butter optional, for serving

Instructions
 

Sweet potato puree

  • Peel and chop 1 medium sized sweet potato into medium sized pieces and add to a pot with a sprinkle of salt. Cover with water and bring to a boil.
  • Cook for 10-15 minutes, stirring occasionally. They're ready when they are fork tender.
  • Drain the sweet potato pieces and transfer them to a food processor. Blend for 30-60, until the puree is smooth. Measure 1 cup for the waffle recipe.

Sweet potato waffles

  • Add the sweet potato puree and plant milk to a food processor and blend for 10 seconds, until the mixture is thin and smooth.
  • Add the all purpose flour, baking powder, salt, spices, and dill. Blend until smooth, about 20. You may need to scrape down the edges.
  • Heat your waffle maker and brush both sides with neutral oil or butter. Add 1/3-2/3 cups of the filling to the waffle grid. The mixture should just cover the grid and reach the sides. Don't overfill.
  • Cook for 3-5 minutes, depending on the strength of your waffle maker. The outside of the waffle should be crispy and the grid indents should be dark brown in colour.

Video

Notes

Don’t overmix the batter or the sweet potato will get gummy.
Preheat the waffle maker before using.
Use your favourite herbs and spices.

Nutrition

Calories: 90kcalCarbohydrates: 19gProtein: 3gFiber: 2gSugar: 4g
Tried this recipe?Mention @theveggieyaya or tag #theveggieyaya!

Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.

Four sweet potato waffles on a plate with black text overlay.

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