Project Waffles: Sweet Potato Waffles

Project Waffles: Sweet Potato Waffles

You want to talk about passion projects? Let’s start with waffles.

When I was growing up, every Sunday was brunch day. We would come home from church in our Sunday best, only to change and throw on aprons for a morning of pancakes or waffles, bacon and eggs. And when I say “we,” I actually mean my dad. I’m pretty sure my primary role was bacon-eater and requester-of-highly-specific-pancake-shapes.

Project Waffles: Sweet Potato Waffles

I still associate homemade waffles with those luxurious mornings. Brunch followed by hours of reading on the couch? Somehow that peace and quiet seems like more of a treat than brunch out in the city.

When Jim and I first started dating, we made brunch together for some friends staying at my house. Waffles were the first item on the menu, and we both reminisced about our parents cooking waffles on weekend mornings. Both families had their own special waffle recipe (ahem Bisquik, go Johnstons!) but there wasn’t one that fit my paleo menu.

Project Waffles: Sweet Potato Waffles

Enter Project Waffles. I made it my goal to try waffle recipe after waffle recipe, looking to create my very own signature waffles. Sweet potatoes worked so well in browniesย that making these sweet potato waffles from Adventures of Pip seemed like a no-brainer. I changed the spices and added some coconut flour for a firmer consistency. If you have a few sweet potatoes on hand, make a container of sweet potato puree and keep it on hand for meals morning, noon and night!

Project Waffles: Sweet Potato Waffles Recipe

These paleo sweet potato waffles are thick and fluffy. No matter what heat and cooking time I used, they remained absorbent and ready to soak up every drop of maple syrup on the plate. They are somewhat delicate, but they firm up in the refrigerator overnight and make a wonderful post-workout snack or quick breakfast on the go. I recommend using a spray (coconut oil or butter) to grease the waffle maker.

Project Waffles: Sweet Potato Waffles

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 30 minutes

Serves: 3-4 circular waffles

1 waffle

A sweet breakfast treat packed with sweet potato and free of grains and refined sugar


  • 2 cups sweet potato puree (about 2 large sweet potatoes worth)
  • 4 eggs
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Chinese 5-spice or allspice
  • a dash of cloves
  • a mister with coconut oil or butter for greasing the waffle maker


In a large mixing bowl, combine all ingredients while heating up the waffle iron. Grease waffle iron or spray with coconut oil or butter, thoroughly coating to avoid sticking. Pour batter into the center, leaving about 1.5 inches clear around the edge of the waffle iron. Close iron and cook until done. Makes 3-4 circular waffles as shown. Serve with maple syrup, apple sauce, almond butter or other desired toppings.


Slightly adapted from Adventures of Pip

Sweet Potato Waffles Recipe

Next up, I’d love to try to perfect a paleo version of the “hotel waffle”–the crisp, golden make-your-own waffle offered at hotel continental breakfasts and in dining halls. I also want to make a waffle breakfast sandwich like the one I tried in Michigan. If you have recipe suggestions, I’m all ears! In the meantime, what are your favorite waffle toppings?

  • Julie

    Looks absolutely gorgeous, and now I’m super hungry. Yum!

    • Alicia | Jaybird Blog

      I am still working on a savory paleo waffle sandwich. For you, the world!

  • Tina

    I just had breakfast 2 or 3 hours ago, but after looking at these I’m ready for round two! They look and sound incredible. And hoorah for more #sweetpotatopower!

    I love sliced bananas and peanut butter on top of my waffles! Pre-vegan days included an embarrassing number of hotel/dining hall waffles with that topping choice. Though I realize it was probably 95% sugar, it somehow kept me full forever!

    • Alicia | Jaybird Blog

      I love peanut butter on waffles (and french toast)! Bananas sound delicious too. One of the college dining hall’s fancier creations was bananas foster, but it was really great to just get the caramelized bananas and put them on top of a waffle.

      Now I’m hungry…

      Also, I’m curious about veganizing these! I was wondering if there are alternatives to flax eggs that might work well. Perhaps we can have a VP brainstorm once I get back to the city!

      • Tina

        I am pro the VP brainstorm! I know that pumpkin puree has worked as an egg replacement when I’ve made pumpkin muffins and cupcakes… so I wonder if just upping the sweet potato puree would do it? I wish I had a little more time to cook right now, because I would definitely give it a shot. These look incredible!

        • Alicia | Jaybird Blog

          Hmm, interesting. Thankfully we just got home and I have a couple days of making breakfast for the fam (aka Team Guinea Pig) before heading back to IL. I will test it out!

  • eileen | leaner by the lake

    And now a waffle maker is on my list! These look DELISH!

    • Alicia | Jaybird Blog

      I got mine (pictured) at a rummage sale for $1! It is old and rather cranky but I do love it. If you’re buying new, I would heartily recommend one with removable plates–it would make it so much easier to clean.

  • Michelle

    These look so yummy!

    • Alicia | Jaybird Blog

      Thanks Michelle! They are on top of my favorite breakfasts list.

  • Eternally WanderLyn

    And now I’m really hungry. That looks so delicious! ๐Ÿ˜€

    • Alicia | Jaybird Blog

      They totally are! As I’m responding at 6:45pm, I’d like to remind you that waffles are equally delicious at dinner time as they are at breakfast. ๐Ÿ˜‰

  • Amanda

    Yum! These look really good. Waffles are actually my favorite breakfast food! Well, that and smoothies.

    • Alicia | Jaybird Blog

      Yum. I love smoothies in the summer but they never quite fill me up like hot food does! If you have suggestions for twists on the traditional waffle, I’m all ears.

  • Lauren Gardner

    These sound bomb diggity!!

  • Jessi Marsh

    I want this!! Srsly.

  • Stacia

    These look divine! I definitely miss waffles, and right now is the perfect time of year to try sweet potato recipes. Way to go on figuring out the solution to your passion project!

    • Alicia | Jaybird Blog

      They always say, “write what you know”-right? Waffles and I are pretty familiar. ๐Ÿ˜‰

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  • Britt

    We tried to make these today, but they did not turn out. Is the flour component really only 2 tbsp? Ours seemed to have so much mousture from the puree, they wouldn’t cook through. We were also using a cast iron waffle iron on stovetop, would that make a difference?

    • Alicia | Jaybird Blog

      Hi Britt, hmm. I have never used a stovetop waffle iron–was it heated all the way through (top and bottom) before use? (Or do you flip them? Sorry–not familiar.)

      A little bit of coconut flour goes a long way but the waffles, when I made them, did turn out quite fluffy/soft, not crispy on the edges like some recipes I’ve made. If these ones aren’t working out I’d recommend trying a recipe with more eggs in the batter because those tend to be firmer + crispier. I just don’t like to use up tons and tons of eggs for waffles. :)

      • Britt

        So, it is 2 tbsp? Hmmm? It must be the stovetop waffle iron. We made a fresh batch of sweet potato puree, so we’ll try again tomorrow morning! Is it bad to use canned sweet potato puree if needed for time?

        • Alicia | Jaybird Blog

          Yep! I used 2 tablespoons. In the recipe this is adapted from, they use none (see Adventures of Pip link above). When I tried that, the batter was too watery and I couldn’t get them to solidify.

          I used homemade puree but I know the moisture content can vary since the veggies are different. I think it would be fine to used canned, too, if that’s what you have on hand.

          I hope you have better luck this time! As I mentioned before, these don’t “crisp up” like some other waffle varieties, but they should turn out fluffy and sweet. If the recipe doesn’t work out for you again let me know. I’ve made them 3x with homemade puree but I can give it a shot again and try to troubleshoot when I’m reunited with my waffle maker.

          Otherwise, they aren’t sweet potato waffles, but the waffle recipe I used here is very crispy on the outside and more similar to typical wheat waffles. I used no raisins.

  • Guy

    I love these waffles! I’ve tried different paleo/gluten free recipes and mixes over the past year and this is truly the best one I’ve found. I’m also allergic to egg yolks but can handle egg whites, so I substitute a cup of egg whites for the whole eggs. It seems to work just as well as whole eggs. I do notice that it takes longer to cook in the electric waffle iron then other recipes, but the results are fabulous.

    • Alicia | Jaybird Blog

      So glad you enjoy them! I’ve heard that egg whites can often make the waffles stiffer which may address the problem that Britt mentioned. I will have to try that substitution next time!