Sweet Potato Waffles

Sweet Potato Waffles 

By Lise-Anne Michel {Plum Planted}

Makes 6-7 round 8" waffles

WFPB, Dairy-free, Refined Sugar-free, Refined Oil-free


1/2 - 1 medium sweet potato, peeled, diced, and cooked (2-5 cups cooked)

1 c. applesauce

3 c. plant milk*

1/4 c. raw unpasteurized honey

3 1/2 c. whole wheat flour**

2 T baking powder

1 t. salt


1. Preheat waffle iron.

2. Combine sweet potatoes, applesauce, plant milk and honey in a high speed blender (I use a Vitamix) until well combined.

3. In a large bowl, combine flour, baking powder and salt.

4. Pour wet ingredients over dry ingredients, and whisk together to combine.

5. Ladle batter onto waffle iron, and spread to desired shape, leaving about an inch or two on every side to account for any compression once the waffle iron closes.

6. Close iron and cook for 1 1/2 times what your waffle iron typically cooks for (I cook mine for 5 - 5 1/2 minutes).

7. Open waffles iron and remove waffles gently with a fork.  Spray with cooking spray every third waffle or so if desired.

Recipe Tips:

*I use unsweetened almond milk

**I use my own ground whole wheat flour, made from either hard white wheat or hard red wheat.  I prefer the texture of my own ground flour to store bought whole wheat flour in this recipe.