Use your favorite 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 holiday leftovers!
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.