A healthy sweet potato waffles recipe, using coconut flour and egg as a light batter. Learn how to make sweet potato waffles for a savory or sweet breakfast. A great gluten free and Whole30 recipe!
How to Make Sweet Potato Waffles
I adore sweet potatoes. So much, that I go much further than simply making baked sweet potatoes.
I turn sweet potatoes into a healthy, paleo pizza crust. I’ve also used the puree to add to salmon patties and used shredded sweet potatoes to form crusts around breakfast dishes.
It was only time that I shredded them, and threw them in the waffle iron, to see what came out! After I made these waffles, I also took them to the next level and turned them into a waffle breakfast sandwich.
If you’ve seen “2 Ingredient” sweet potato waffles on Pinterest, you might be fooled into thinking you can just whisk some eggs and toss the shredded sweet potato there. I did the work for you — it does not work! For these to taste like waffles, and not crumbly sweet potatoes covered in burnt eggs, the potatoes need to be tossed in a light, healthy batter.
NOTE: If you LOVE sweet potatoes are much as I do, you need to check out this collection of my favorite sweet potato recipes!
Ingredients for Healthy Sweet Potato Waffles
- Shredded Sweet Potato – no need to roast them first for puree!
- Coconut flour
- Arrowroot flour
- Avocado oil – trust me, you need oil to keep these from tasting dry! Avocado oil is heat stable making it a perfect option for high heat cooking, like a waffle iron. I also like to use this Avocado Oil spray for the waffle iron.
- Salt & Pepper
Can I make sweet sweet potato waffles? And serve them with maple syrup?
Yes, we enjoy these both as sweet waffles and savory waffles. Most of the time, I serve them plain with an egg or some sausage, and I enjoy some ketchup on them, similar to serving hash browns.
However, if you omit half of the salt and all of the pepper, they make a delicious sweet waffle. Play up the sweetness with a touch of brown sugar or coconut sugar, if you’d like.
Steps for making Paleo Sweet Potato Waffles
These waffles are a bit like hash browns. We have made them sweet or savory.
They make a quick breakfast option by:
- Shred the sweet potato. Leave the skins on to save time and keep the fiber on the potatoes.
- In a mixing bowl, add eggs, avocado oil. coconut flour, arrowroot, salt and pepper (or a dash or coconut sugar and cinnamon to make these a sweet breakfast option). Whisk together until the coconut oil is smooth. This makes a very thick batter, but the sweet potatoes add moisture.
- Add the shredded sweet potato, and mix well to evenly coat.
- Place half of the waffle batter in the waffle maker (ensuring it’s hot and well coated with cooking spray!). These take 6-7 minutes to cook in my waffle iron.
- Serve hot similar to a hash brown, or choose the sweet option and serve with berries and maple syrup!
Can I freeze sweet potato waffles?
Yes, these are great for freezing! Pull one out, and reheat in a toaster oven or in a standard oven preheated to 400º for about 10 minutes.
Are sweet potato waffles Paleo? or Whole30?
Yes, these gluten free sweet potato waffles are both paleo and whole30. They are made with sweet potatoes, coconut flour, arrowroot and eggs, all of which are wholesome ingredients!
Sweet Potato Waffles
- Waffle Iron
- 3 cups sweet potato shredded (about 2 medium sweet potatoes)
- 2 eggs
- 2 tablespoons coconut flour
- 1 tablespoon avocado oil
- 1 tablespoon arrowroot
- 1/2 teaspoon sea salt (use 1/4 teaspoon for sweet waffles)
- black pepper to taste (omit for sweet waffles)
- cinnamon and coconut sugar optional, if making a sweet waffle (about 1/2 teaspoon cinnamon and 1 tablespoon coconut sugar)
- In a bowl, add eggs, avocado oil, coconut flour, arrowroot, and salt and pepper. If making sweet waffles, reduce the salt, omit the pepper, and add cinnamon and coconut sugar, if desired.
- Add the shredded sweet potatoes to the bowl, and stir to evenly coat.
- Heat a waffle iron, and spray it with avocado oil spray. Once it's very hot, add half of the batter. Use a fork to spread the batter out and press it to the sides of the waffle iron. Cook for 6-7 minutes, or until the edges are browning.
- Repeat with the other half of the batter.
- Serve hot, or freeze in an airtight container for up to 3 month. To reheat waffles, preheat oven to 400ºF and bake for 10-12 minutes until hot and crispy around the edges. This can also be done in a small toaster oven.