Sweet Potato Waffles

Sweet Potato Waffles

Sweet potatoes possess a balance of moisture, starch and sugar that makes them ideal for baked goods, especially those requiring considerable surface browning such as waffles.

Sweet Potato Waffles

  • 8 ounces peeled and cubed sweet potatoes
  • 1 cup whole milk
  • 2 ounces light brown sugar
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon grated orange zest
  • 10 1/2 ounces all-purpose
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 large egg whites (at room temperature)
  • Non-stick spray
  1. Place sweet potatoes in a steamer basket and insert said basket into an appropriately-sized pot over enough simmering water to come up not quite to the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
  2. Remove steamer basket, pour the water out of the pot, and dump the sweet potatoes into the still-hot-pot. Mash with a potato masher until smoothish.
  3. In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter and orange zest with a wooden spoon.
  4. Sift together the flour, baking powder and salt, and add to the sweet potato mixture. Stir to incorporate, but do not overmix; there should be lumps remaining in the batter.
  5. In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter a third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron’s capacity), dose the batter onto a heated, oiled waffle iron and cook until lightly browned, 5 to 6 minutes. Serve hot if you know what’s good for you.

I humbly suggest serving these with a drizzle of maple syrup (the real thing, grade B), toasted pecans and a scoop of vanilla ice cream.

Alton Brown's Sweet Potato Waffles Recipe


Add yours
  1. 5
    Brandy Ellis

    I make a syrup with the juice from the zested orange and enough powdered sugar to slightly thicken the juice. Great with the sweet potato.

  2. 6
    Emily Miller

    I actually made waffles with my leftover mashed sweets yesterday – – little denser and took a bit longer to “bake” than regular waffles. I loved the subtle sweet potato flavor and a bit more sweetness – deliciousness with real maple syrup – I used dark amber, my favorite!

  3. 7

    Best waffles, evah! Light and fluffly on the inside, lightly toasted on the outside. Alton Brown hits another one outta the park with this recipe! I just wish he would pay attention to editing and details in his new incarnations – his recipes are missing words (“All-purpose ________? Assume flour and not cleaning fluid, but that’s not the point) and now have weird measurements (10-1/2 ounces of flour? WTHeck? Is that a weight or a dry measure, or what?). Other A.B. recipes I’ve used in the past month or so have left out ingredients entirely or were missing a step in the instructions. I’ve been thinking about buying his latest book as a hliday gift, but if this is what is looks like, sheesh, it would be disappointing.

    • 9
      r. brian lindahl

      It’s weight… he weighs almost all flours, as measuring by the cup can yield vastly different measurements depending on how loosely the flour is packed that day.

  4. 10
    Terrarium TV

    awesome the Terrarium Television set is normally among the finest crafted motion picture software of all period.Design and style away, different features supplied Terrarium Television set Terrarium TV nice.

  5. 11
    Laura B

    for gluten free, I’d suggest substituting either potato flour or rice flour for the all purpose. Everything else appears to be gluten free. If you wanted to go low fat, you could substitute about a quarter cup of applesauce for the butter, and a cup of skim milk for the whole milk. Lactose free? Substitute either lactose free milk or vanilla soy or almond milk and use margarine instead of butter. Just remember once you change/substitute the ingredients, you’re not really following Alton’s recipe, so don’t blame him if it didn’t turn out just right. Personally, I’d probably add a little nutmeg and cinnamon to them. Happy waffling!

    • 13

      Absolutely, I’ve done it many times with leftover sweet potatoes. If they have gotten a little dry I add a bit extra water or milk. I also like to vary it around halloween by using pumpkin or kabocha squash.

  6. 16

    I’m looking forward to trying these; always looking for a good waffle recipe, thank you! Also, being from New England, originally, real maple syrup is the only way to go!

    • 20

      I’ve found Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to not only be the BEST gluten free substitute when baking but also to be more affordable than other options. I stopped using all other blends and individual flours and have had everything turn out wonderfully.

      Note: Bob’s Red Mill GF All-Purpose is also available but is not the same thing and I would never use it to bake.

  7. 22

    If I had some leftover roasted sweet potato just sitting in the fridge, how much of it should I use? A full 8 ounces, just as from raw? Or slightly less?

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