- 2 medium-sized sweet potatoes
- 2 cups rolled oats
- 2 tablespoons baking powder
- 2 teaspoons cinnamon (or pumpkin pie seasoning)
- 3 tablespoons light brown cane sugar
- 2 eggs, room temperature (or vegan replacement)
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1 tablespoon grape seed oil (Substitutions: olive oil or coconut oil)
- 2 tablespoons vanilla extract
- Plug in your waffle maker. By doing this step first, the waffle maker will be heated perfectly when you are ready to start making waffles.
- Wrap each sweet potato individually with a damp paper towel and place in the microwave for 4-8 minutes. If you do not want to use the microwave, you may boil the sweet potatoes or bake in the oven at 400F for 45 minutes.
- Once the sweet potatoes are cooked, use a spoon to spoon out the inside of the potato. Set aside to cool.
- In a food processor add the rolled oats, baking powder, cinnamon and sugar and pulse until you get a flour like texture. If you do not have a food processor, you may use a blender. Set the flour aside.
- Add sweet potatoes, milk, vanilla extract, eggs and oil into a medium-sized bowl. Use a hand mixer to blend all the ingredients together. Again, if you do not have a hand mixer, don’t worry, you can use a blender.
- When all the wet ingredients are incorporated, add the dry ingredients 1/4 cup at a time. Repeat this step until all the dry ingredients are incorporated. By adding the dry ingredients in increments, it will prevent over mixing the batter.
- Pour 1/4 cup into each square on your waffle maker. Cook according to your waffle maker. According to my waffle maker, I cooked these waffles for about 5-7 minutes. Repeat until you have used all the batter.
- Sprinkle powdered sugar, toasted pecans and drizzle maple syrup.
I hope you enjoy these waffles!