Experience the comforting taste of Southern-inspired sweet potato buttermilk waffles, effortlessly prepared in just one bowl in 20 minutes. Using fresh pureed sweet potatoes, warm spices, and buttermilk, these fluffy waffles offer a blend of flavors that capture the essence of Southern cuisine.
Heather's Notes
I am a BIG brunch fan! Like give me all of the (savory) brunch breakfast items with bottomless mimoas and I AM ONE HAPPY GIRL! Crispy Bacon Onion Gruyere Breakfast Quiche? YUM! Soft sweet potato biscuits? YES PLEASE! Breakfast casserole? STICK A FORK IN ME!
However, I kinda have been more of a sweet tooth kick since having my first baby and the cravings for a cinnamon roll on the weekends are quite real!
Whatever the craving, sweet or savory, a fresh hot fluffy waffle with butter and maple syrup ALWAYS does the trick! Waffles are so fun to make on the weekend for a lazy brunch because they don't take that much time to make (unlike overnight pumpkin cinnamon rolls which require prep and thought-boo). And they are so great to eat on for leftovers throughout the week too!
As a Southern cook, I am putting a comforting feeling to your traditional buttermilk waffle and adding sweet potato to it! It's all the comforting down-home flavors you love with hints of warm spice and a slightly sweet sweet potato finish.
After testing multiple sweet potato recipes numerous times, I have found it best to use fresh sweet potatoes, baked in the oven, then ran through the food processor to get a nice smooth (string and clump-free) puree - that is perfect to use in this recipe and sweet potato bread or sweet potato pie.
Mix that in a large bowl with some dry ingredients, spices, and buttermilk, and then cook for a couple of minutes according to your waffle iron, and breakfast is served! You're welcome - I know you will love this!
Key Ingredient Call-Outs
- Sweet Potatoes - you will need about 2 medium or 1 large potatoes just depending on the size of them. After testing different kinds of sweet potatoes, and methods, I found using fresh sweet potatoes and baking them in the oven like you would for a baked sweet potato, is the best. I tried the frozen cubed sweet potatoes, and it worked out ok, but I could not get it to be as smooth and felt the flavor was lacking too. I also tested a couple of different ways of pureeing after baking and the food processor was the best way by far. Remove all the skins after baking and run through for about 1-2 minutes. It will result in an ultra smooth and creamy puree texture that not only does not have any lumps but isn't stringy either - which is what I found to be a problem with using a hand mixer to puree.
- Buttermilk - no need to go out and get this specifically from the store. Make your own buttermilk at home in just 5 minutes. Way easier and what I do 99% of the time I need buttermilk for a recipe - which is often in southern cooking 😉
- Vanilla - I always use vanilla bean paste* for all my dessert recipes. I think it yields a much better flavor, plus I love the vanilla bean specks in the recipe. However, you can use regular vanilla extract if you would like.
Sweet Potato Puree Prep
There are a couple of things you need to do BEFORE actually making this recipe. We need to make the sweet potato puree and this is how I found it best to do so throughout the testing of this recipe.
Once you have the sweet potato puree on hand, now we can make the rest of the batter.
Batter Prep
Before you start ‼️ plug in your waffle iron to start prep heating so that it will be ready to go once your batter is finished.
Waffle Assembly
This yields about 10-12 waffles - depending on what waffle iron you have. I have this one, from Cuisinart*, that makes 4 square waffles at a time. If you have a different type or size, it will make more or less depending on that. These keep great in the fridge for breakfast throughout the week and also freeze beautifully! Once cooled, seal in an airtight freezer-safe bag for up to 6 months. Place in the fridge overnight to thaw or pop in a toaster oven from frozen to gently warm.
PrintRecipe
Fluffy Sweet Potato Buttermilk Waffles
- Total Time: 20 minutes
- Yield: 10-12 waffles
Description
Experience the comforting taste of Southern-inspired sweet potato buttermilk waffles, effortlessly prepared in just one bowl in 20 minutes. Using fresh pureed sweet potatoes, warm spices, and buttermilk, these fluffy waffles offer a blend of flavors that capture the essence of Southern cuisine.
Ingredients
- 2 Cup Buttermilk
- 1 Cup Sweet Potato Puree
- 2 Eggs
- 4 Tablespoon Butter - melted
- 1 Teaspoon Vanilla
- 2 Cups Flour
- ¼ Cup Brown Sugar
- 2 Teaspoon Soda
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
Instructions
Prep the Sweet Potatoes
- Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
- Line a baking sheet with foil and place 1-3 small to medium sweet potatoes on it. Prick with a fork in a couple of places on each potato.
- Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
- Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings.
- Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.
Batter Prep
- In a large bowl add all of the wet ingredients and whisk to combine.
- Add the dry ingredients on top of the wet ingredients in the same bowl. Gently whisk the wet and dry ingredients together until no flour clumps remain. The batter will be thick.
Waffle Assembly
- Prep heat the waffle iron while you're getting the batter together.
- Once hot and ready, spray the iron with nonstick spray and scoop roughly ½ cup of batter into each area (this will depend on your waffle iron - so adjust accordingly if needed). Shut the lid and cook until your iron beeps and tells you they are finished.
- Open up, remove the waffle gently with a fork, and place it on a plate. Repeat until all the batter is used.
- Serve with butter, maple syrup, and any desired fruit.
Notes
- Keep leftovers in the fridge for up to a week.
- To freeze: place cooled waffles in an airtight freezer-safe ziptop bag and store in the freezer for up to 6 months. Thaw in the fridge overnight or place in a toaster oven frozen to thaw and enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 174
- Sugar: 6.6 g
- Sodium: 369.7 mg
- Fat: 6.2 g
- Carbohydrates: 24.5 g
- Fiber: 1 g
- Protein: 4.7 g
- Cholesterol: 45.7 mg
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