These sweet potato waffles are proof that a healthy breakfast doesn’t have to skimp on flavor. Made with roasted sweet potato, eggs, and homemade oat flour, they’re naturally sweet, warmly spiced, and have just the right crunch from a handful of chopped pecans. It’s the kind of breakfast that keeps you full and energized well past mid-morning.
Why I Love This Recipe
This is one of those recipes that feels indulgent but is actually built from real, simple ingredients. The natural sweetness of the sweet potato means you don’t need much added sugar, and the batter comes together the night before, so mornings are just a matter of pouring and cooking. It’s an easy way to sneak in extra fiber and nutrients first thing in the day, without it tasting like a “healthy” breakfast at all.
Why Sweet Potatoes?
Sweet potatoes bring more to the table than just natural sweetness they’re rich in vitamins A and C, potassium, and fiber, along with antioxidants and anti-inflammatory properties. That sweetness pairs beautifully with warm cinnamon and nutmeg here, while the chopped pecans add texture. Top with sliced bananas, a drizzle of raw honey or maple syrup, and a few extra pecans for a breakfast that feels like a treat.
Ingredients
Makes 4 waffles
- 1 large sweet potato, cooked, peeled, and pureed (about 1¼ cups)
- 2 large eggs, room temperature
- ⅔ cup milk of choice
- 2 tbsp melted ghee
- 2 tsp vanilla extract
- 1½ cups oat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup chopped pecans or walnuts
How to Make Sweet Potato Waffles
- Roast the sweet potato. Bake at 400°F for about 45 minutes, until fully tender. Let it cool, remove the peel, and puree the flesh in a food processor or high-speed blender.
- Mix the wet ingredients. In a mixing bowl, whisk the sweet potato puree with the eggs, milk, melted ghee, and vanilla.
- Add the dry ingredients. Stir in the oat flour, baking powder, cinnamon, and nutmeg until the batter is combined.
- Fold in the pecans. Set the batter aside.
- Cook the waffles. Preheat your waffle maker and lightly spritz it with oil. Pour about ¼ cup of batter per waffle and cook until golden and crisp, roughly 5–6 minutes.
- Serve. Top with sliced bananas, extra pecans, and a drizzle of raw honey or maple syrup.
How to Make Your Own Oat Flour
Oat flour is easy to make at home just blend whole rolled oats in a high-speed blender or food processor. About 2 cups of rolled oats yields roughly 1 cup of oat flour, though this can vary slightly depending on how finely it’s ground. Process for at least a minute, stopping to stir the flour with a spoon as needed, until it’s finely and evenly ground.
Choosing a Milk
Any unsweetened, plain milk works well here unsweetened coconut milk, almond milk, and cashew milk are all great choices, as is high-quality grass-fed cow’s milk. Use whatever you have on hand or prefer.
Tips and Variations
- Swap the sweet potato for butternut squash, pumpkin, or yams — all work well in this recipe.
- Make the batter ahead. Roast the sweet potato and mix the batter the night before, then store it in the fridge. Pull it out about 10 minutes before cooking so it’s not ice-cold going into the waffle maker.
- No ghee on hand? Regular melted butter works as a substitute.
Storage
Store cooked waffles in an airtight container in the refrigerator for a few days, or freeze them for longer storage they reheat well in a toaster for a quick, freezer-friendly breakfast. The uncooked batter also keeps in the fridge for a day or two, making this an easy make-ahead option for busy mornings.
Sweet Potato Good Morning Waffles
Equipment
- mixing bowl
- waffle maker
- baking sheet for roasting sweet potato
- whisk
- measuring cups and spoons
Ingredients
- 1 large sweet potato, cooked, peeled, and pureed (about 1 1/4 cups)
- 2 large eggs, room temperature
- 0.7 cups milk of choice
- 2 tablespoons melted ghee
- 2 teaspoons vanilla extract
- 1.5 cups oat flour
- 1 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.3 cups chopped pecans or walnuts
Instructions
- Roast the sweet potato: Bake 1 large sweet potato at 400°F for about 45 minutes, until tender. Let cool, remove the peel, and puree the flesh.
- Mix the wet ingredients: In a mixing bowl, whisk the sweet potato puree with 2 large eggs, 0.7 cups milk of choice, 2 tablespoons melted ghee, and 2 teaspoons vanilla extract.
- Add the dry ingredients: Stir in 1.5 cups oat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 0.5 teaspoon ground nutmeg until the batter is combined.
- Fold in the nuts: Fold in 0.3 cups chopped pecans or walnuts and set the batter aside.
- Cook the waffles: Preheat your waffle maker and lightly spritz with oil. Pour about 1/4 cup of batter per waffle and cook until golden and crisp.
- Serve: Top with sliced bananas, extra pecans, and a drizzle of raw honey or maple syrup.