Sweet Potato Paleo Waffles
Delicious and nutritious waffles made with sweet potatoes, perfect for a cozy breakfast without the sugar crash.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato (smooth) Can be roasted or steamed.
- 3 large eggs Provides structure and classic waffle texture.
- 3/4 cup almond flour Soft and nutty base for the waffles.
- 1/4 cup tapioca starch (or arrowroot) Adds bounce and crispiness.
- 2 teaspoons baking powder Ensure it is grain-free for strict paleo.
- 1 teaspoon cinnamon Adds cozy flavor.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract Optional, but enhances flavor.
- 2 to 6 tablespoons almond milk or coconut milk Just enough to loosen the batter.
- as needed none oil for the waffle iron Coconut oil or avocado oil works well.
Instructions
Preparation
- Preheat your waffle iron and lightly grease it.
- In a bowl, whisk the eggs until blended and a little frothy.
- Add mashed sweet potato and stir until mostly smooth.
- Mix in almond flour, tapioca starch, baking powder, cinnamon, salt, and vanilla extract if using.
- Add a splash of milk to loosen the batter. It should be thick but scoopable.
Cooking
- Spoon batter into the hot waffle iron and cook until golden and crisp, usually 4 to 6 minutes.
- Carefully lift out and let sit for a minute to crisp up further as they cool.
Notes
For crispier waffles, let them cook until the steam slows down. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the toaster for best results.