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Sweet potato waffle ingredients — oats, sweet potato puree, eggs, milk, and spices laid out on a counter

Healthy Sweet Potato Waffles

The ultimate 'imperfectly perfect' breakfast! These vibrant waffles look like a gourmet treat but are packed with hidden veggies and fiber-rich oats. Toss everything in a blender and let the iron do the work — it's fast, wholesome, and a total win for busy parents and picky eaters alike.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 mini waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Sweet Potato Puree Baked and mashed or canned
  • 1 cup Old-Fashioned Rolled Oats Certified Gluten-Free if necessary
  • 2 large Eggs
  • 1/2 cup Milk Dairy or plant-based
  • 1/2 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1-2 tbsp Maple Syrup Optional for added sweetness

Equipment

  • 1 Blender To pulverize the oats into flour
  • 1 Waffle Iron Mini or standard size

Method
 

  1. Toss the sweet potato puree, oats, eggs, milk, vanilla, baking powder, and spices into your blender. Pulse until the mixture is completely smooth. Let the batter rest for 2-3 minutes while the iron heats; this allows the oats to hydrate for better structure.
  2. Preheat your waffle iron until it is screaming hot. Give it a quick spritz of non-stick spray if your iron is prone to sticking.
  3. Pour about 3 tablespoons of batter (for mini waffles) or 1/2 cup (for full-sized) onto the center of the iron. Close the lid and cook until the steam stops rising, usually about 4 minutes for mini waffles.
  4. Carefully remove with a silicone spatula. Serve immediately or let cool completely on a wire rack before freezing for a 'homemade Eggo' experience.

Nutrition

Calories: 145kcal

Notes

Ashley’s Pro-Tips:

Customizing: If you're out of sweet potato, swap in pumpkin puree or mashed banana!
Consistency: If your batter feels too thick to pour, add milk one tablespoon at a time until it's manageable.
Storage: Freeze with parchment paper between waffles and pop them in the toaster on busy mornings to restore that crispy edge.

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