Crispy Sweet Potato Waffles Recipe for Brunch and Meal Prep

I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today.

To celebrate our move, I made these sinfully delicious yet wholesome sweet potato waffles for Saturday morning breakfast. This recipe is adapted from my sweet potato pancakes, but I prefer waffles—slightly crispy at the edges and perfectly fluffy in the middle.

Maxx, QZ, and I have finally moved into our new Los Angeles home, and we love it. Our neighborhood has the signature SoCal palm trees and succulents everywhere. We’ve got a cozy kitchen, a dining nook, and outdoor space lined with pink bougainvillea. QZ especially loves looking out the windows and the patio screen door.

After two months on the road making our way west from New York City, we finally have a home.

I feel like I’m starting a new chapter: new home, new city, and new possibilities. Maxx and I have been decorating, buying houseplants, and planning a small garden. We even started composting food scraps in the backyard. After eight years in NYC, having outdoor space and a compost setup feels like winning the lottery.

We’re excited to finish unpacking and decorating. Southern California has great flea markets, and since we try to be eco-friendly, most of our furniture will be secondhand or refurbished.

In the meantime, while we still use boxes as tables, I at least have my kitchen appliances. When I pulled the waffle iron from a box, I knew waffles were the perfect way to celebrate this move. They were perfect for the occasion.

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Vegan Sweet Potato Waffles

By:
Jenné Claiborne

These sweet potato waffles work in any waffle iron and can be turned into pancakes by reducing the non-dairy milk. If making pancakes, reduce the soy milk from 2 cups to 1 1/2 cups.

Prep Time:
6 minutes

Cook Time:
20 minutes

Total Time:
26 minutes

Servings:
6

Ingredients

• 2 tbsp ground flax + 4 tbsp water
• 1½ cup whole wheat pastry flour
• ⅓ cup brown sugar or coconut sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tsp cinnamon
• ¼ tsp freshly ground nutmeg
• 2 cups soy milk (or another non-dairy milk)
• 1 tsp apple cider or white vinegar
• 1 teaspoon vanilla extract
• ¼ cup + 2 tbsp mashed sweet potato (from a baked, microwaved, or canned sweet potato)
• Canola or coconut oil non-stick spray
• Toppings: real maple syrup, fresh berries, 1/2 cup toasted pecans (chopped)

Instructions

• Combine the ground flax and water in a large bowl to make a flax “egg.” Set aside to thicken.
• In another large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.
• Add the flax mixture to a blender along with the soy milk, vinegar, vanilla, and mashed sweet potato.
• Blend until the mixture is smooth and no chunks of sweet potato remain.
• Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
• Preheat the waffle iron and spray both plates with non-stick spray.
• Ladle about ½–¾ cup batter onto the hot waffle iron and cook for about 3 minutes, or until done according to your waffle iron’s indicator.
• Repeat with the remaining batter.
• Keep finished waffles warm in a toaster oven or oven set to 200°F, or stack them and cover with a clean kitchen towel.
• Serve topped with fresh berries, chopped toasted pecans, and a drizzle of real maple syrup.

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