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Savory Sweet Potato Waffles

Photo: Katherine Flynn
Total time 10 mins

Serves 4 (two waffles per serving)

When they taste this recipe, no one will think twice about having waffles beyond breakfast again. You'll want these for dinner, lunch, and a late-night snack. The batter is simple—oats, cooked sweet potato, and almond milk. Orange zest brightens the homemade sweet potato waffles, and cumin adds the perfect savory note that is versatile enough for different toppings. Each waffle is under 80 calories, so we suggest topping the sweet potato waffles with a runny egg, sliced avocado, and crushed red pepper flakes. (Nutrition for toppings not included in analysis.)


  • 1 cup cooked sweet potato
  • 1/2 cup rolled, old-fashioned oats
  • 1 cup unsweetened almond milk
  • 1 egg white
  • 1 whole egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon orange zest
  • Cooking spray

Nutrition Information

  • calories 134 g
  • fat 2.9 g
  • satfat 0.5 g
  • monofat 0.7 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 22 g
  • iron 1 mg
  • sodium 440 mg
  • calcium 114 mg
  • sugars 5 g

How to Make It

  1. Set waffle iron to preheat.

  2. Combine cooked sweet potato, and oats in a blender. Blend until well combined.

  3. Whisk eggs into almond milk. Pour egg and milk mixture into the blender with the sweet potato and oat base. Blend until well combined, and add the rest of ingredients. Blend until fully pureed.

  4. Spray waffle iron with cooking spray. Pour 1/3 cup batter into waffle iron. Cook for 4-5 minutes. Let waffles cool on a baking rack.