Sweet Potato Waffles

Use your leftover sweet potato casserole or candied sweet potatoes to make these Sweet Potato Waffles. A fall twist on a breakfast classic and a delicious way to use up Thanksgiving leftovers!

We have been on a waffle kick in our house ever since I perfected this Fluffy Waffle Recipe.  I can’t keep them stocked in my freezer because we are eating them so fast!

I added a cup of leftover sweet potato casserole to these Sweet Potato Waffles and it was a match made in Heaven.  The sweet potato is sweet and subtle but the real flavor comes from the bites of brown sugar pecans.

What’s Needed for Sweet Potato Waffles? 

To make this sweet potato waffle recipe, you’ll need the following ingredients: 

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Milk
• Unsalted butter
• Vanilla extract 
• Leftover sweet potato casserole

How to Make Sweet Potato Waffles  

1. In a large bowl, combine the dry ingredients. Use the back of a spoon to create a “well” in the center.
2. Whisk the two eggs into the milk until well combined.
3. Pour the wet ingredients into the well of the dry ingredients and whisk until blended.
4. Add the cooked Sweet Potato Casserole.
5. Scoop the batter into a preheated waffle iron and cook until the waffles are golden brown and crisp.

Can I Freeze Waffles? 

Yes, these would freeze beautifully. Freeze the waffles in a single layer until hard (so they don’t stick together), then slip them into an air-tight plastic bag and stash them for several weeks in the freezer.

How to Reheat Waffles

You can reheat these fall waffles in the oven or in the toaster. If reheating frozen waffles, there’s no need to thaw them first. 

Tips for Making Sweet Potato Waffles 

Top these Sweet Potato Waffles with more (reheated) sweet potato casserole or with a big pat of butter and drizzle of maple syrup. They’re the perfect Thanksgiving leftovers recipe to serve up for guests before heading out for shopping or long trips home!

If you plan on freezing these waffles, let them cool on a wire cooling rack rather than a plate. This way, the waffles don’t steam and become soggy. 

If you only have salted butter on hand, omit the salt from the batter. 

More Fall Breakfast Ideas: 

• Ham and Cheese Pancakes
• 3-Ingredient Banana Pancakes
• Apple French Toast
• Pumpkin Spice Knots
• Easy Sticky Buns

Sweet Potato Waffles

4.88 from 8 votes

Print Pin Rate

Prep Time: 25 minutes

Cook Time: 6 minutes

Total Time: 31 minutes

Servings: 10 waffles

Calories: 228kcal

Author: Emily Grace

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 4 tbsp sugar
• ▢ 4 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 2 eggs
• ▢ 1 1/2 cups milk
• ▢ 6 tbsp melted unsalted butter
• ▢ 1 tsp vanilla extract
• ▢ 1 cup cooked sweet potato casserole

Cook ModePrevent your screen from going dark

Instructions

• Preheat waffle iron. Gently brush with olive oil or butter.
• In a large bowl, combine the flour, sugar, baking powder, and salt. Use the back of a spoon to create a “well” in the center.
• Whisk the two eggs into the milk until well combined.
• Pour the wet ingredients (butter, milk/egg mixture, vanilla) into the well of the dry ingredients and whisk until blended. (Note: the batter will be slightly lumpy, do not over-mix.)
• Add the cooked Sweet Potato Casserole.
• Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp. (About 6 minutes.)
• Serve immediately or lay on a wire cooling rack until cool. Store leftovers in an airtight bag in the freezer.

Nutrition

Serving: 1waffle | Calories: 228kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 147mg | Potassium: 289mg | Sugar: 6g | Vitamin A: 320IU | Calcium: 139mg | Iron: 1.5mg

Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!