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.
Reasons you'll ♡ sweet potato waffles
- they are crispy & delicious!
- they are freezer-friendly and can go from the freezer right into the toaster
- you can load them up with a variety of toppings
Recipe tips
Start with the sweet potato puree
We need to start with cooked and mashed sweet potatoes. To do that, you can
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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)
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
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Tips:
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
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Greg says
Just made these waffles, and without a doubt they are the best waffles I have ever had. I followed the recipe and quadrupled it (I had 3 large sweet potatoes). So good! Thanks very much for this recipe.
Jasmine @ Sweet Peas & Saffron says
Hi Greg, what a great weekend breakfast! We're so glad to hear that you enjoyed them AND that you made extra for meal prep! Thanks so much for taking the time to come back and leave a rating and review.
Mel says
I made these today I used an egg replacer and just left out the oil they turned out great!
I will be making them again!
Thank you so much!
Jasmine @ Sweet Peas & Saffron says
Hi Mel, we're so glad that you enjoyed this recipe! Good to know that it worked out with your swaps. Thank yo so much for taking the time to come back and leave a rating and review!
Judy Kutchi says
I tried the sweet potato waffles for a light supper. They are so delicious, I love sweet potatoes, but I was especially impressed how good these were. I like the fact no sugar was needed.
Denise Bustard says
Hi Judy! I'm so happy to hear you enjoyed the waffles! Thank you so much for taking time out of your day to report back, I really appreciate it! <3
Kimberley says
Has anyone made these with pumpkin puree instead?
Denise says
Hi Kimberly! I'm not aware of anyone trying this but I think it should work!
Susan Costa -Doyle says
Yes! I made them with pumpkin purée!
I added 1 tsp of pumpkin pie spice and 1 tsp of cinnamon
And a little vanilla ! I topped them with a a little almond butter, coconut flakes and maple syrup! I also ate one with a little syrup only! They were delicious and crispy! I did need to cook them longer to get them crispy! They are so good!
Zove says
These tasted great!! I made them using only whole wheat flour and added some cinnamon and vanilla, for sure making these again?
Denise says
So happy you liked them, Zove! Thanks for reporting back 🙂
Kyla says
Has anyone tried to make these vegan
Denise says
Hi Kyla! I haven't tried it myself...if you try, I'd love to hear how they turn out 🙂
Wiktoria says
Hi.
Yes, I tried.
I add non-dairy milk and instead of egg add more milk I think 10 teaspoons more.
The waffles were amazing and very crispy.
Jennifer @ Because Food Is Love says
These sound really tasty. My family loves waffles so I've experimented a lot but I never thought of using sweet potato and corn meal. What a great idea. I'm definitely going to try these. I love your topping combos, you've thought of something for everyone. 🙂
Denise says
Thanks, Jennifer! I hope you like them 🙂
Paula says
I need to convert anything to gluten free. Has anyone tried this with gluten-free all-purpose flour?
Denise says
Hi Paula, I have not had the chance to try these with GF flour yet...if you try them, I'd love to know how they turn out!
Elizabeth says
Has anyone tried these with whole wheat flour?
Denise says
Hi Elizabeth, I haven't tried. It's usually pretty safe to do 50% all purpose and 50% whole wheat...let me know if you try it!
Caitlin says
This was such a great idea! My family loves those frozen blueberry waffles, and this was a healthy (and fun) alternative to those eggos. We'll def be eating them for breakfast this week
Denise says
So glad you enjoyed the waffles! This is one of my favorite breakfast (or snack) recipes 😀
Nicole says
These look absoutley delicious! I love that they are made with healthy ingredients too, perfect for Sunday Holiday!
Sarah @Whole and Heavenly Oven says
The gorgeous orange color of these waffles alone has me completely SOLD! I mean, just yeeeeeeees! They look so crispy and perfect and I love and want ALL of your different topping combos!
Kristine | Kristine's Kitchen says
I have to try these! Between the sweet potato and the "crispy" I know I'll love them! We always have waffles or pancakes in our freezer for quick breakfasts (and dinners!) so these are just perfect for my family!
Zainab says
I can't wait for the challenge!! Are you sharing an ebook like of recipes? I am pinning along though, just so I am ready 🙂
Denise says
Yay! I'm so glad you're joining, Zainab 🙂 It's going to be e-mail based, so I'll send out weekly recipes/shopping lists. I'm so pumped!
Alyssa @ My Sequined Life says
'Extra crispy' and 'waffles' for me go hand in hand! I need all the help I can get with making healthy and speedy breakfasts in the morning. I tend to have strong sweet or savory cravings for breakfast so I love how versatile these are!
Gayle @ Pumpkin 'N Spice says
Waffles make any morning just a little bit easier! This is such a great idea, Denise! I've never had sweet potato waffles before, so I have to give this a try. I love the sweet and savory options, too!
marcie says
I love these waffles because I'm a sweet potato fiend! I love the addition of the cornmeal and that you can easily make these savory or sweet! These are happening VERY soon. 🙂
Helen @ Scrummy Lane says
I was just thinking about buying a waffle maker!
I can't imagine a savoury waffle, but they sound and look amazing, especially made with healthy sweet potato.
I love that you can just crisp them up in the toaster from frozen, too. I go crazy for anything crispy!
Jen V. says
Those look really good! My middle daughter absolutely loves sweet potatoes so I am printing this recipe so I can make some for her to have for breakfast before school. Thanks for sharing the recipe!
Liz @ Floating Kitchen says
Oh I love freezing waffles so I can enjoy them on weekday mornings. It always seems like such a great treat! Love that avocado/corn combo for topping!