These freezer sweet potato waffles are healthy, crispy, and the easiest make-ahead breakfast recipe!
Good morning, sunshine! I know. It’s Monday, and I’m a non-morning person who shouldn’t be so happy.
But I have waffles! Bright, sunny sweet potato waffles, fresh from the freezer, perfectly crispy, and they took me all of 3 minutes to make this morning.
I am working really hard on the recipes from our 14 Day Breakfast Prep Challenge, and loved the idea of a quick and healthy freezer breakfast waffle that goes directly from the freezer into the toaster. So here we are. And they are better than I could have imagined!
I tested these freezer sweet potato waffles a lot. Criteria: crispy texture (a must!), but with as healthy as I could possibly make them.
So I added as much sweet potato puree as I could and reduced the oil as much as I could, and ended up with these. 1/4 cup of sweet potato puree in each waffle, which is not bad if you ask me 😉
But do you want to know the surprising thing? These don’t taste like sweet potato…at all. I’m not sure if it’s the cornmeal or what but they just taste like some pretty amazing, crispy, savory waffles.
I also experimented with toppings: strawberries and yogurt (which works surprisingly well with savory sweet potato waffles), guacamole, corn and pepitas (oh my gaaaawsh), and almond butter with coconut and hemp seeds (so so so good!!!)
This recipe makes exactly 4 waffle portions, but if you are feeling ambitious, I highly encourage you to double the batch and stock your freezer up! These are seriously SO convenient in the morning, loved by my picky 2-year old (who isn’t exactly a waffle fan), and are so versatile with all of the toppings I tried.
If you struggle in the morning with making a healthy breakfast, you should join our 21-Day Breakfast Prep Challenge! We are committing ourselves to spending 1 hour on the weekends preparing our breakfast for the week.
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- 1 cup sweet potato puree
- ¾ cup milk
- 1 egg
- ¼ cup oil (*see note)
- ¾ cup flour (can use half whole wheat)
- ⅓ cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- Prepare your sweet potato puree by steaming roughly 2.5 cups of ½ inch sweet potato cubes for 10 minutes or until soft. Mash or blend with a hand mixer until smooth.
- Combine the sweet potato puree with milk, egg and oil, and mix until completely combined.
- In a separate bowl, combine the flour, cornmeal, baking powder and salt.
- Combine the wet and dry ingredients and mix until just combined.
- Cook on a greased waffle maker (I use spray oil) until cooked through. On my waffle maker, this was 3-4 minutes.
- Serve immediately or allow to cool completely.
- Wrap in plastic wrap, or in plastic bags. Combine individual portions in a large ziplock freezer bag.
- Place frozen waffles in the toaster, and toast until crisp and heated through
Calories 301 // Fat 18 g // Fat 13 g // Cholesterol 52 mg // Sodium 696 mg // Carbohydrate 44 g // Fiber 3 g // Sugars 12 g // Protein 8 g
Make sure to use a fine ground cornmeal (not coarse)
Coconut oil and vegetable oil give nice, crispy waffles. Apple sauce may be substituted for the oil but will not give a crispy waffle, and you need to be careful that they don't burn.
1) avocado, corn and pepitas (plus sea salt)
2) almond butter, hemp seeds and shredded coconut
3) yogurt, berries, almonds and cinnamon
4) poached egg (not shown)
More make ahead breakfasts for us:
- this sweet but not too sweet Berry Almond Breakfast Quinoa
- or how about these freezer-friendly Spinach, Feta and Egg Breakfast Quesadillas
- or this vegan Tofu Scramble & Breakfast Sweet Potatoes