Sweet Potato Waffles

5 from 4 votes

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This recipe is the perfect way to add an extra boost of nutrition to your toddler’s waffles in the morning!

Why Sweet Potato Waffles Are a Must-Try:

1. Easy: Mornings as a parent can be quite a whirlwind. Sweet Potato Waffles come to the rescue as your trusty sidekick in conquering the chaos. They are unbelievably easy to make and your whole family will love them!

2. Future-Proof Breakfasts: One of the best things about these waffles? They’re practically made for your future self. Prepare an extra batch and freeze for those mornings when time seems to slip away. A warm, nutritious waffle is just moments away, even on the most hectic days.

3. Toddler-Approved, Mom-Adored: Navigating the world of toddler preferences is a feat in itself. These waffles strike the perfect balance. Your toddler will be captivated by the delicious taste, while you’ll be elated knowing they’re enjoying a nutrient-rich meal.

4. Versatile Serving Choices: Sweet Potato Waffles are like a blank canvas, ready to be adorned with your family’s favorite flavors. Your toddler’s choice of peanut butter drizzle? Absolutely. A drizzle of maple syrup for a touch of sweetness? Of course. Keeping it simple and serving them plain? Definitely. These waffles are all about options.

5. The Sweet Potato Secret: The star of the show is undoubtedly sweet potato puree. Packed with vitamins, fiber, and natural sweetness, it transforms these waffles into a powerhouse of nutrition. And guess what? It’s super easy to prepare using frozen sweet potatoes or store bought puree.

How to Make Sweet Potato Waffles:

Ingredients:

  • Sweet Potato Puree
  • Egg (or see substitutions below)
  • Flour (all-purpose or whole wheat)
  • Baking Soda
  • Cinnamon (for a delightful flavor)
  • Vanilla Extract (for a delightful flavor)

Tools:

  • Waffle iron

Step 1: Create the Batter Base In a mixing bowl, combine sweet potato puree, an egg (or a flax egg for a vegan option), and a splash of vanilla extract. Whisk them together until they form a smooth mixture.

Step 2: Add Dry Ingredients Into the wet mixture, add flour, baking soda, and cinnamon. Mix until all the ingredients come together, creating a batter that’s both wholesome and inviting.

Step 3: Sweeten the Deal If desired, drizzle in a touch of maple syrup to infuse the batter with a gentle sweetness. This addition elevates the flavor,

Step 4: Fire Up the Waffle Iron Preheat your waffle iron and lightly grease it to ensure the waffles don’t stick.

Step 5: Pour and Cook Scoop the batter onto the preheated waffle iron and close the lid. Cook until the waffles are golden and crisp.

Step 6: Serve and Celebrate! Once cooked, serve the waffles with your preferred topping. I love peanut butter, maple syrup, or applesauce!

Substitutions:

  • Egg: You can substitute the egg with a flax egg. Simply mix 1 tablespoon of ground flaxseed with 2 tablespoons of water.

Storage:

  • After cooling completely, you can store these waffles in an airtight container in the refrigerator for up to 2 days. If you’re planning for longer storage, pop them into a zip lock bag and freeze them for up to two months. To reheat, you have two options: microwave them for 30-second increments until heated or pop them in the toaster.
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5 from 4 votes

Sweet Potato Waffles

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 5 waffles

Ingredients 

  • 1/2 cup sweet potato puree
  • 1 egg
  • 1/3 cup flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Optional: a little bit of maple syrup for sweetness or ground flaxseed for added nutrition.

Instructions 

  • Steam sweet potato (use frozen sweet potatoes to make it easier).
  • Puree in food processor or blender with a little bit of water until smooth.
  • Add sweet potato puree and egg to a mixing bowl and mix until smooth.
  • Add the rest of the ingredients to the bowl and mix.
  • Warm your waffle maker, spray with cooking spray, and cook!
  • Serve with maple syrup, peanut butter, or whatever you desire.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!


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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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Recipe Rating




6 Comments

  1. 5 stars
    These are delicious! Thank you for the recipe. My 21 month old loved them and I did too! We ate them as is without adding any syrup or other toppings. They were just that good! Because I always like to know how substitutions pan out, I’ll share mine. I used canned organic sweet potato puree (lazy and I already had a can of that on hand), coconut oil (we are dairy free) and oat flour (whatever the gram weight of 1/3 cup of oat flour would be rather than packing it into a 1/3 cup. We are gluten free and I didn’t have enough 1:1 gluten free flour left). I can’t remember, but I probably doubled the vanilla extract and was generous on the cinnamon because that’s just how I typically do things, lol.

  2. 5 stars
    AMAZING!!! Going to try for a daycare lunch! Fingers crossed! I skipped the flaxseed bc I did not have any – opps! Any other veggie/fruit add? Apple puree? I may need to add more cinnamon for my little guy! Haha!

    1. I think I have tried carrot puree as well. You could try apple puree, I have never tried any fruit!