Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium peeled and cooked)
- ½ cup unsweetened almond milk
- ¼ cup light brown sugar
- ¼ cup avocado oil
- 2 large eggs
- Cooking spray
- Maple syrup (for serving)
Instructions
- Preheat Waffle Iron: Preheat the waffle iron according to the manufacturer's instructions to ensure it’s hot and ready for cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt until evenly combined.
- Prepare Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, unsweetened almond milk, light brown sugar, avocado oil, and eggs until the mixture is smooth and thoroughly combined.
- Combine Ingredients: Add the dry ingredients gradually to the wet ingredients and stir gently until just combined, being careful not to overmix to maintain a light texture.
- Cook Waffles: Spray the preheated waffle iron with cooking spray to prevent sticking. Pour approximately ⅓ cup of batter onto the waffle iron and cook for 6 to 8 minutes, or until the waffles turn golden brown and are cooked through.
- Serve: Remove waffles carefully from the iron and serve warm with maple syrup, if desired, for a sweet finishing touch.
Notes
- Use a medium-sized sweet potato to yield about 1 cup mashed sweet potato; steaming or boiling the sweet potato works best for soft texture.
- Do not overmix the batter to keep the waffles light and fluffy.
- Cooking times may vary slightly depending on your waffle iron model.
- Avocado oil can be substituted with other neutral oils like vegetable or canola oil if preferred.
- These waffles freeze well; reheat in a toaster or oven for a quick breakfast option.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
