Sweet Potato Waffles

These gluten-free sweet potato waffles offer a deliciously crispy exterior with a soft, flavorful interior. Perfect for a hearty breakfast or brunch, they combine the natural sweetness of sweet potatoes with a mix of gluten-free flours.

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

1 cup mashed sweet potato

1 cup almond flour

1/2 cup tapioca flour

1/4 cup coconut flour

2 tbsp brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup almond milk

2 large eggs

2 tbsp melted coconut oil

1 tsp vanilla extract

Instructions

1. Preheat your waffle iron according to manufacturer’s instructions and lightly oil it.

2. In a large bowl, combine mashed sweet potato, almond flour, tapioca flour, coconut flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, whisk together almond milk, eggs, melted coconut oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until well combined.

5. Pour enough batter into the preheated waffle iron to cover the surface, close the lid, and cook until the waffles are golden brown and crisp, about 5 minutes.

6. Carefully remove the waffles and repeat with the remaining batter.

7. Serve the waffles warm with your choice of toppings.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place waffles in a toaster or oven at 350°F until warmed through and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.