sweet potato waffles topped with leftover sweet potato casserole

Sweet Potato Waffles

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!
Course Breakfast
Cuisine American
Keyword fluffy waffle recipe, homemade waffles, sweet potato waffles
Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings 10 waffles
Calories 228kcal
Author Emily Grace


  • 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


  • 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.


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