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A white plate with sweet potato waffles stacked on it, surrounded by blueberries.
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5 from 1 vote

Sweet Potato Waffles

A healthy sweet potato waffles recipe. Serve these waffles similar to hash browns, or keep them sweet and serve them with maple syrup and berries. See notes below on variations!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Breakfast
Cuisine: American
Servings: 4 waffles
Calories: 170kcal


  • 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.



I leave the skins on the sweet potatoes to benefit from the fiber! There are undetectable once shredded and baked into waffles.


Calories: 170kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 384mg | Potassium: 367mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14270IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg