Freezer Sweet Potato Waffles (Extra Crispy)

These freezer sweet potato waffles are healthier and crispy. With sweet potato puree and cornmeal, they are savory and perfect to load up with your favorite waffle toppings!

Delicious, crispy, and ready to go waffles is the best way to start any day! These sweet potato waffles are a constant request in this house, along with these Crispy Buttermilk Waffles and these Crispy Bacon and Rosemary Overnight Yeast Waffles.

Looking for an easy breakfast that can go straight from the freezer to your breakfast table? This. is. it.

While testing this recipe, I added as much sweet potato puree as I could and reduced the oil as much as I could, and ended up with these. ¼ 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.

Recipe tips

Start with the sweet potato puree

We need to start with cooked and mashed sweet potatoes. To do that, you can

• cook them in the instant pot
• roast them whole
• cook them in the microwave
• in the slow cooker

Make sure the puree is cooled before mixing in with the other ingredients so that you don't cook your eggs while mixing the batter!

Cornmeal makes the waffles crispy

The secret ingredient that makes these sweet potato waffles so crispy is cornmeal! Make sure you purchase fine ground and not coarse, otherwise your waffles will be gritty. Cornmeal is not to be confused with corn starch or cornflour.

Prep ahead for an easy breakfast

These waffles can be cooked ahead and reheated for an easy breakfast

• Fridge- store in an airtight container in the fridge for up to a week
• Freezer- wrap in plastic or parchment paper and store in a meal prep container or reusable silicone bag. Freeze for up to 3 months

After storing in the fridge or freezer, the waffle will lose their crispiness. All we need to do is pop them in a toaster to warm them through and crisp them back up! If frozen, you will want to pop them in the microwave for 30 seconds before placing in the toaster.

Toppings

While these waffles contain sweet potatoes, they are quite savory in taste. Here are some of our favorite toppings:

• avocado, corn, and pepitas + sea salt
• almond butter, hemp seeds, and shredded coconut
• yogurt, berries, almonds, and cinnamon
• poached egg

Ingredient swaps

• milk- may be subbed for almond or your favorite non-dairy milk
• flour- can swap all-purpose flour for white, whole wheat, or a mixture of 50% all-purpose, 50% whole wheat. I have not tested with gluten-free or any alternative flour
• oil- you may use vegetable or coconut oil. Reducing the oil will reduce the crispiness of the waffles
• do not over-mix the batter, mix until just combined.

More Breakfast Recipes

• Easy Baked Oatmeal Muffins +7 Flavors
• 7 Homemade Pancakes Recipes
• How to Cook Bacon in the Oven
• Easiest Instant Pot Steel Cut Oats
• Blueberry Overnight French Toast Bake

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Freezer Sweet Potato Waffles (Extra Crispy)

5 from 5 votes

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Total Time: 30 minutes mins

• Pin

Print Rate

These freezer sweet potato waffles are healthier and crispy. With sweet potato puree and cornmeal, they are savory and perfect to load up with your favorite waffle toppings!

4

Ingredients

• ▢ 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

Instructions 

• 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.

Storage

• To freeze: Wrap in plastic wrap, or in plastic bags. Combine individual portions in a large ziplock freezer bag.
• To thaw: Place frozen waffles in the toaster, and toast until crisp and heated through

Tips:

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.

Topping suggestions:
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)

Video

Nutrition Information

Serving: 2waffles, Calories: 301kcal, Carbohydrates: 44g, Protein: 8g, Fat: 18g, Cholesterol: 52mg, Sodium: 696mg, Fiber: 3g, Sugar: 12g

Author: Annie Holmes

Course: Breakfast

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.