Description
These Sweet Potato Paleo Waffles are a delicious, nutrient-packed way to start your day. Made with real mashed sweet potato and almond flour, they are naturally gluten-free, grain-free, and dairy-free. Crispy on the edges and soft in the middle, they feature warming spices like cinnamon and nutmeg, making them taste like a cozy autumn morning.
Ingredients
— The Batter —
1 cup cooked, mashed sweet potato (approx. 1 medium potato, roasted or steamed)
4 large eggs, room temperature
1 cup superfine almond flour
2 tablespoons melted coconut oil (or melted butter)
1 tablespoon pure maple syrup (optional, for sweetness)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
Pinch of salt
— Topping Ideas —
Maple syrup, nut butter, fresh berries, or coconut whipped cream
Instructions
1. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. Grease lightly with coconut oil spray or butter.
2. Mash Potato: Ensure your sweet potato is completely smooth. If it’s fibrous, give it a quick blitz in a blender or food processor.
3. Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined and smooth.
4. Add Dry Ingredients: Stir in the almond flour, baking powder, cinnamon, nutmeg, and salt. Mix until the batter is uniform. It will be thicker than traditional waffle batter.
5. Cook: Spoon about ½ cup of batter (depending on your iron size) onto the hot waffle iron. Close the lid and cook for 4–6 minutes. *Note: Paleo waffles take slightly longer to crisp up than regular waffles. Do not open the lid too early or they might split.*
6. Cool & Serve: Carefully remove the waffle with a fork (it will be soft at first but firms up as it cools). Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
Sweet Potato Prep: You can roast the potato whole in the oven (400°F for 45 mins) or pierce it and microwave for 5-7 minutes. Let it cool before mashing.
Texture: Because there is no gluten, these waffles are more delicate. Let them rest on a wire rack for 1-2 minutes after cooking to crisp up.
Freezing: These freeze exceptionally well. Store in a freezer bag with parchment paper between them. Reheat in the toaster for a quick breakfast.
Almond Flour: Use blanched almond flour, not almond meal, for the fluffiest texture.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 240
- Sugar: 6
- Sodium: 180
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 10
- Cholesterol: 185