Read the post in:
繁體中文
Fluffy, slightly cakey inside and crusty, toasty outside, these Vegan Sweet Potato Waffles are perfect for either snacks or breakfast. And it’s super easy to put together, too!
Waffles are one of the things I’d crave from time to time. It’s really been a while since I had them, maybe over half a year (I mean, is that even legal?)
Well, I didn’t have the waffle machine after I came to the UK, hence the wait. But a while ago, I learned that my partner had one sandwich toaster that had waffle plates, which let me have a big smile on my face. (Yes, I’m that simple sometimes.)
I was thinking about making my old, favourite Vegan Peanut Butter Banana Waffles. But all of a sudden I saw the sweet potatoes which needed to be used soon on the counter.
So, my brain made a turn: Why not make Sweet Potato Waffles instead? And that’s kind of why we’re all here. (I guess…?)
What’s special about these Vegan Sweet Potato Waffles?
- Soft inside with crusty outside, aka my favourite waffles
- They are mostly naturally sweetened with sweet potatoes with a touch of maple syrup
- Vegan, no dairy, no eggs, no animal products
- Very easy to put together & freezer-friendly, aka great for meal-prep too
- Can be enjoyed with either sweet or savoury toppings
Ingredients You Need for Sweet Potato Waffles
- Steamed sweet potatoes
- Whole wheat flour, wholemeal flour in the UK
- Ground flaxseed
- Oat flour
- Baking powder
- Almond flour
- Vanilla extract
- Maple syrup
- Pink salt
- Nut butter, I use peanut butter
- Plant-based milk, I use unsweetened soy milk
- Extra-virgin coconut oil
For substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Vegan Sweet Potato Waffles
- Preparation: Steam the sweet potatoes if you haven’t. Then measure the exact amount you need and let them cool down. Preheat the waffle maker if it takes time to heat up.
- To make the waffle batter: Add steamed sweet potatoes, plant-based milk, maple syrup, nut butter, vanilla extract, coconut oil, and salt to a food processor. Blend until as smooth as possible.
- Mix dry ingredients: In a big mixing bowl, add whole wheat flour, ground flaxseed, oat flour, baking powder, and almond flour. Use a whisk or a fork to mix them together.
- Mix the wet and dry: Pour the sweet potato mixture into the flour mixture or a whisk to incorporate all the ingredients. Make sure to not over mix.
- Cook the batter: Use a pastry brush to brush the waffle plate with some coconut oil. Pour the batter onto the waffle plate to cover about 4/5. Close the waffle maker to cook it for 5–7 minutes, or until you can open the waffle machine relatively easily. Take out the waffles and repeat to finish the batter. This recipe makes 4 square medium waffles.
- Serving: Let the waffles set for a few minutes to firm up a bit. Then serve them with more maple syrup and whatever your heart desires. I like to enjoy them with banana slices, blueberries, and peanut butter.
How to Store Vegan Sweet Potato Waffles
Let the waffles cool down completely. Then store them in bags or container in the fridge for 2 days or 2 weeks in the freezer. Reheat them in the oven at 175°C / 350°F for 5–10 minutes before serving.
Questions You Might Have
I don’t have whole wheat flour. Can I use another type of flour instead?
Yes, you can also use wholewheat spelt flour or all-purpose flour (plain flour) as well. If using all-purpose flour, you might need to add another 1 teaspoon.
Are there other substitutions for coconut oil?
Yes, you can also use vegan butter or margarine to replace coconut oil in this recipe.
Can I make them gluten-free?
Yes, you can. Simply swap the wholewheat flour with gluten-free plain flour/all-purpose baking flour. Double-check the allergens in other ingredients you bought, too.
Tips for Success
- Weight instead of volume. It’s always better to use a kitchen scale instead of measuring cups for precision.
- Use the scoop and level method when it comes to measuring salt and baking powder.
- Make sure to let the sweet potato cool down before mixing them with other ingredients.
- Don’t over mix the batter. Otherwise, it might have influence on the overall texture.
- If storing them in the freezer, let them defrost at room temperature. Then reheat them in the oven at 350 °F (176.67 °C) for 5–10 minutes.
Final Words
These sweet potato waffles are really yummy and versatile. It goes well with both savoury and sweet toppings. So if you have problem deciding which breakfast to make for the whole family or not sure what the other person want, these sweet potato waffles are one of the best and safest choice.
Plus, these sweet potato waffles are freezer-friendly too. So you can always freeze whatever left and reheat again for the raining day.
Or you suddenly changed your mind to have pancakes instead of waffles, I’d highly recommend these Vegan Gluten-free Pancakes or Vegan Banana Pancakes (GF).
I hope you will like these sweet potato waffles as much as I do. If you have any questions or thought, let me know by commenting down below. — Love, Nora
More Vegan Recipes:
- Vegan Lemon Blueberry Muffins (Gluten-free)
- Easy Vegan Orange Chocolate Pancakes (Gluten-free)
- Vegan Mushroom Quiche (gluten-free)
Vegan Sweet Potato Waffles (easy + healthy)
Ingredients
- 100 g steamed sweet potatoes, net weight (~2/3 cup)
- 200 g plant-based milk, I use unsweetened soy milk (1/2+1/3 cup)
- 1 Tbsp maple syrup
- 1 Tbsp nut butter, I use peanut butter**
- 1/2 tsp vanilla extract
- 1 tsp extra-virgin coconut oil, melted, plus extra for greasing
- 1/8 tsp pink salt
- 60 g wholewheat flour, wholemeal flour in the UK* (~1/2 cup)
- 1 Tbsp ground flaxseed
- 45 g oat flour, (1/2 cup)
- 1 tsp baking powder
- 30 g almond flour, (heaping 1/4 cup)
Instructions
- Preparation: Steam the sweet potatoes if you haven’t. Then measure the exact amount you need and let them cool down. Preheat the waffle maker if it takes time to heat up.
- To make the batter: Add steamed sweet potatoes, plant-based milk, maple syrup, nut butter, vanilla extract, coconut oil, and salt to a food processor. Blend until as smooth as possible.
- Mix dry ingredients: In a big mixing bowl, add whole wheat flour, ground flaxseed, oat flour, baking powder, and almond flour. Use a whisk or a fork to mix them together.
- Combine the wet and dry: Pour the sweet potato mixture into the flour mixture or a whisk to incorporate all the ingredients. Make sure to not over mix.
- Cook the batter: Use a pastry brush to brush the waffle plate with some coconut oil. Pour the batter onto the waffle plate to cover about 3/4. Close the Cook the batter: Pour the batter onto the waffle plate to cover about 4/5. Close the waffle maker to cook it for 5–7 minutes, or until you can open the waffle machine relatively easily. Take out the waffles and repeat to finish the batter.
- For the serving: Let the waffles set for a few minutes to firm up a bit. Then serve them with more maple syrup and whatever your heart desires. I like to enjoy them with banana slices, blueberries, and peanut butter.
Video
Notes
- Recipe servings: This recipe makes 4 square regular size waffles. Feel free to double or triple the whole recipe to make more.
- *Wholewheat flour: You can also use wholewheat spelt flour or all-purpose flour (plain flour) as well. If using all-purpose flour, you might need to add another 1 teaspoon (2.5 g).
- **Nut butter: Here I use smooth peanut butter. You can basically use any nut butter or seed butter of your choice. (Learn more about How to Make Nut Butter) Just keep in mind that the taste of the nut butter will transfer into the final waffles too.
- For a gluten-free version: Swap the wholewheat flour with gluten-free plain flour. Double-check the allergens in other ingredients you bought, too.
- Storage: Let the waffles cool down completely. Then store them in bags or container in the fridge for 2 days or 2 weeks in the freezer. Reheat them in the oven at 350 °F (176.67 °C) for 5–10 minutes before serving.
- **Sugar: I personally like to use coconut sugar, mainly because of its caramel taste. Also, its lower GI index will less likely to give you a sugar spike. But technically, you can use any type of sugar. Organic sugar or brown sugar is usually my second choice.
- This recipe is adapted from my Vegan Peanut Butter Banana Waffles recipe. If you have bananas, you can give it a try as well!
- Recommended equipment: I often use a Pyrex Mixing Bowl and this Kenwood Food Processor when I’m in the UK (affiliate links). For more of my favourite baking tools and ingredients, please shop my pantry staples & kitchen tools.
