Sweet Potato Waffles


Treat yourself to a fantastic breakfast that worth’s jumping out the bed for.

I have found that my waffles taste best when I use leftover candied yams. Can you believe?!?! YES! I said candied yams. Since my family believes that candied yams are Sunday dinner staple, I only used leftover candied yams to make my waffles now. I’ve provided the recipe based on canned sweet potatoes which are readily available at your grocery store, because I understand everyone’s family isn’t gung-ho about sugar-loaded candied yams on weekly basis. Depending on how sweet you make your candied yams, you may not even need syrup which makes these waffles perfect for a grab-and-go breakfast during the week. Just reheat in a toaster and voilà!

So let’s make a batch! This batch makes 3-4 waffles.



2 cups all-purpose flour
2 tsp. baking flour
1/2 tsp salt
2 cups buttermilk
1 1/2 cup sweet potatoes
1/4 c. vegetable oil
1/4 cup sugar
1/4 cup brown sugar
2 eggs, beaten


Sift dry ingredients together.

Mash sweet potatoes with 1 tbsp of its liquid. If you prefer, you can use the buttermilk

Combine sweet potatoes, oil sugar, brown sugar and eggs thoroughly.

Add flour and buttermilk by alternating. Mix well to ensure all ingredients are blended together. Set aside.

Brush waffle iron with oil. Preheat the iron on medium heat for 2-3 minutes until hot and ready.

Fill one side of the iron with 1 cup of the waffle mixture and close the top. Cook for 6 minutes total. Flipping halfway through, if your iron requires flipping.

Remove waffle using a small silicone spatula.

Repeat with the next waffle. I suggest brushing with oil between each waffle.

If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag it #veethebaker on Instagram! I LOVE seeing how you whipped it up in the kitchen!