Sweet Potato Pie Waffles (Low Carb & Gluten-Free)

Adapted from JoyTheBaker


Makes 14 square waffles (enough for 8 to 10)

1 cup / 7.1 oz / 200 gr mashed sweet potato

1 ½ / 6.5 oz / 183 gr cups gluten-free flour (I used Bob’s Red Mill gluten-free all purpose baking flour)1

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine grain sea salt salt

2 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

2 tablespoons packed raw coconut palm sugar2

2 teaspoons vanilla extract

2 free-range organic large eggs, separated

5 tablespoons butter (or coconut oil), melted

4 tablespoons maple syrup (or raw organic honey)

1 ¼ cup / 300 ml milk (your choice of milk)

1You can sub it with whole wheat flour, if you’re not afraid of gluten.

2If you can’t find coconut sugar, you can use brown sugar such as Muscovado.


Preheat the waffle iron to the regular setting.

Sift together flour, baking powder, baking soda, salt, sugar, and spices in a bowl. Set aside.

In a separate bowl, whisk together egg yolks, mashed sweet potato, milk, maple syrup, and vanilla extract until smooth.

Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter (or coconut oil) and continue mixing very gently until combined.

In a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 4 to 5 minutes.

Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into your waffle iron (spray waffle iron if it isn't already nonstick) in batches and cook according to its directions.

Serve warm with pure maple syrup and softened butter.

The waffles also freeze very well once baked.