The Best Savory Sweet Potato Waffles for Breakfast or Brunch

Name: Savory Sweet Potato Waffles
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup cooked sweet potato puree or mashed roasted sweet potato (from about 1 large sweet potato); 1 cup buttermilk; 2 large eggs; 2 tablespoons vegetable oil; 1 cup all-purpose flour; 1 teaspoon smoked paprika; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine kosher salt; 1/2 teaspoon fine ground pepper; 1/3 cup shredded sharp cheddar cheese; 1/4 cup grated parmesan cheese

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These savory Sweet Potato Waffles are light, crispy, and speckled with gooey pockets of cheese with a hint of smoked paprika. They’re delicious as they are or served for brunch with avocado and a fried egg on top.

A stack of savory sweet potato waffles on a white plate.

While waffles are typically a sweet breakfast option, these savory waffles are a delicious twist on the classic brunch dish. With sweet potato puree folded in for a hint of sweetness, plus cheddar and Parmesan for a salty kick.

They’re excellent for meal prep: you can keep them in the fridge to eat throughout the week, or freeze them for a convenient option to have on hand. No need to defrost them either, just put them straight into your toaster or air fryer to warm them up!

For more tasty waffle recipes, try my Chocolate Waffles or Fluffy Cottage Cheese Waffles.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

1 hr

Ingredients Needed

Below are the ingredients you’ll need to make Sweet Potato Waffles. The full quantities are listed on the recipe card further down the post.

Sweet potato: Adds sweetness and a fluffy texture to the waffles. You can either peel and steam sweet potato chunks until tender, or roast a whole sweet potato at 350°F for 1 hour (until tender), then scoop out the flesh. Either mash or puree the flesh before using it in the recipe.
Buttermilk: If you don’t have any, mix equal parts natural yogurt and water as a buttermilk replacement.
Eggs: These bind the batter together and help the waffles rise. You can use 4 egg whites in place of the whole eggs for a lower-fat option.
Vegetable oil: You can use melted coconut oil, light olive oil, or avocado oil instead, if preferred, although these will add a slight flavor to the batter.
All-purpose flour: If you’re celiac, you can use a pre-mixed gluten-free baking flour blend instead.
Smoked paprika: Adds a savory smokiness to the waffles. Make sure you use sweet smoked paprika (not hot paprika) unless you like things spicy!
Pantry Staples: Baking powder and baking soda, Kosher salt and pepper
Sharp cheddar cheese: Creates gooey pockets of melty cheese in the waffles. Swap it for another semi-hard cheese like Gruyere for a different flavor.
Parmesan cheese: Adds a salty, savory flavor. You can use Grana Padano or Pecorino cheese instead if that’s what you have on hand.

How to Make Sweet Potato Waffles

process shot to make the batter for sweet potato waffles.

Step 1: In a mixing bowl, add the sweet potato puree together with the eggs, buttermilk, and oil. Whisk by hand until smooth.

Step 2: In a small bowl, mix the flour, baking powder, baking soda, salt, pepper and paprika. Add to the bowl of sweet potato mixture and whisk until combined. Fold in the cheddar and parmesan cheese.

process shot of adding the cheese and flour to the egg mixture for the sweet potato batter.

Step 3: Preheat your waffle maker and spray it with a tiny bit of oil, if needed.

Step 4: Pour the usual amount of batter into your preheated waffle iron (for my waffle iron, this is around 2 tablespoons) and cook until the waffles are golden brown and crispy outside, around 4-6 minutes.

process shot to the waffles in a waffle maker and then served on a plate.

Step 5: Enjoy your warm, savory waffles with sliced avocado and a sprinkle of chili flakes.

Variations & Tips

For a sweet version, simply omit the cheddar, parmesan, smoked paprika and pepper. You can add ground cinnamon or a pumpkin pie spice mix to the batter to amp up the sweetness.
No waffle iron? You can use this batter to make pancakes instead! Simply spoon the batter into a lightly oiled skillet, using 2 tablespoons per pancake. Fry until golden underneath, then flip and cook until the other side is golden.
You can keep the waffles warm by placing them on a baking sheet in an oven preheated to 200°F as you cook all the batter.
Don’t overmix the batter, as this can lead to dense waffles. Once there are no floury streaks remaining, stop mixing.
Using a high-smoke-point oil, such as vegetable oil or light avocado oil, is best for greasing the waffle iron. If you use butter to grease it, it will burn, which can make the waffles taste unpleasant.
Let the batter sit for 5 minutes before cooking. This hydrates the flour, giving you a fluffier, more tender waffle.

A hand holding a sweet potato waffle over a plate of waffles.

Common Questions

How do I store it?

Let the waffles cool, then transfer to an airtight container. Store in the fridge for up to 5 days. To freeze, lay the waffles on a lined tray and freeze flat. Once frozen, transfer to an airtight container and store in the freezer for up to 3 months.

How do I reheat it?

Put the waffles into a toaster and toast until warmed through. You can do this with waffles straight from the fridge or freezer. Alternatively, warm on a tray in an oven or in an air fryer preheated to 350°F for 5-10 minutes until hot.

Why are my waffles soggy?

This can be either from not allowing the waffles to cook long enough in the waffle iron or from stacking the cooked waffles on top of each other. To crisp them up, lay in a single layer on a baking sheet and heat in the oven at 350°F for 5-10 minutes until crisp.

How do I stop cheese sticking to the waffle iron?

First, make sure the waffle iron is lightly greased and properly preheated before adding the batter. Secondly, make sure you cook the waffles long enough; when they’re done, they should release from the waffle iron easily. It’s also a good idea to use a non-stick waffle iron as the cheese won’t stick to the griddle.