Sweet Potato Waffles

Sweet Potato Waffles made with oats and Organic SunButter. Serve with berries for a sweet elevated breakfast!

              

One of my favorite juice shops in Virginia has a small menu of food items, too. 

Sometimes you want a little something to nibble on while you’re sipping on your green juice, you know? 

This is particularly helpful during the times I stop for juice after a run or hot yoga class and need something a little more substantial. 

My *favorite* menu item is a sweet potato waffle that is both vegan and gluten-free.

The presentation on this waffle is a work of art in itself.

It’s plated as one giant circular waffle, topped with a sweet lemon-y glaze, fresh berries, matcha powder, and, if memory serves, edible flowers. 

(Side note: I never ate the flowers because I was too scared, but they’re so very pretty!) 

Every time I order one, I think to myself, “Lauren, you need to learn how to make this at home and share with everyone (AKA you!).

So, friends, I bring you, Sweet Potato Waffles. 

Now, my version is a little more humble; an every day version, if you will.

But that’s how I usually like my eats; easy, nourishing, and delicious.

It doesn’t have a fancy presentation or fancy ingredients but it’s now my favorite waffle recipe I’ve ever made.

These Sweet Potato Waffles are made with an oat base with Organic SunButter.

Serve them with berries and maple syrup for a sweet elevated breakfast to share!

What You Need to Make Sweet Potato Waffles

Here’s what you need to make Sweet Potato Waffles:

• organic gluten free rolled oats
• baking powder
• ground cinnamon
• sweet potatoes, baked
• unsweetened almond milk
• lemon juice
• pure maple syrup
• Organic SunButter

That’s it!

How to Make Sweet Potato Waffles

I used my brand new waffle maker to make these Sweet Potato Waffles. 

I know waffles makers come in all different shapes and sizes, so adjust the recipe to make waffling easy for you.

Preheat your waffle maker to the desired setting.

I used medium high heat!

How to Mix up Sweet Potato Waffles

Add the dry ingredients (oats, baking powder, and cinnamon) to a high speed blender and process until you have a fine flour.

Empty the flour into a large mixing bowl and set it aside. 

Next, add the baked sweet potato flesh, almond milk, lemon juice, maple syrup, and Organic SunButter to the same blender and process until the mixture is thick and creamy.

Add the blended wet mixture to the dry ingredients in the mixing bowl.

Use a spatula to gently combine everything until you have a thick smooth batter without any lumps.

Tips for Making Waffles

By this time, your waffle maker should be preheated and ready to go. 

My waffle maker has a green light that turns on when it’s hot enough! 

Spoon ~½ – ⅔ cup batter into your waffle maker and close the lid to spread the batter to fill the mold.

Cook the waffles for 2-5 minutes, depending on your waffle maker and heat settings.

I tested 2-4 minutes and my preferred time on my waffle maker was 3 minutes. 

Experiment with your waffle maker to find your desired cook time. 

Waffles are done when they are brown on both sides.

You want them to be slightly crispy on the outside and fluffy on the inside. 

Organic SunButter

I love Organic SunButter for this recipe because it’s nothing but roasted sunflower seeds.

A serving of SunButter has 7 grams of plant-based protein, making this spread a nutritious addition to any active meal. 

Not to mention that it’s allergen-friendly, making it great for all kinds of eaters. 

We add two spoonfuls to this waffle batter to make it thick, a little nutty, and super creamy without any added oils. 

I used the Organic SunButter in this recipe, but you could also use your favorite SunButter jar to add some sunshine to your day!

Swaps and Substitutions

When I tested these waffles, I tested with a few different colors of sweet potatoes. 

I’m happy to report back that these waffles work with white sweet potatoes, too!

I love the taste of SunButter in this recipe, but another nut or seed butter will work in its place. 

If you’re entirely nut-free, try using another plant-based milk instead of almond milk.

Notes on Meal Prep

This recipe makes about 4-6 giant waffles or 6-8 smaller waffles, again, depending on your waffle maker. 

If you’re not feeding lots of people breakfast, chances are, you will have leftover waffles. 

That’s great, because these waffles can be saved! 

Store leftover waffles in an airtight container in the refrigerator for up to one week and freeze them for long-term storage.

Reheat waffles in the microwave in 30 seconds intervals or in the oven at 350°F for ~10 minutes, or until warmed throughout.

How to Serve Sweet Potato Waffles

Serve these Sweet Potato Waffles plated topped with fresh berries and pure maple syrup. 

I love mine topped with blueberries and a drizzle of maple syrup. 

Some other topping ideas are coconut whipped cream, chocolate drizzle, or even more Organic SunButter.

They’re perfect to make for an elevated vegan brunch or breakfast to share.

It’s also notable that they taste excellent with a warm cup of coffee. 

However, if you’re making these waffles for yourself, they store well for meal prep for the week ahead. 

Enjoy!

More Vegan Waffles

• Paleo Chocolate Chip Waffles

I Want to Hear From You

If you make this Sweet Potato Waffles recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!