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!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, Vegan
Cuisine: vegan, 比利時
Keyword: sweet potato, vegan, waffles, wholewheat
Servings: 2people
Author: Nora Hsu
Ingredients
100gsteamed sweet potatoesnet weight (~2/3 cup)
200gplant-based milkI use unsweetened soy milk (1/2+1/3 cup)
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.