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two sweet potato waffles on blue plate with blueberries and maple syrup being poured from jug

Sweet potato waffles

We love to start our day with a portion of vegetables and sweet potato waffles are just about the best way I can think of to do so! Equally delicious with sweet or savoury toppings, these vegan sweet potato waffles are 100% kid approved and very tasty indeed.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine British, Vegan
Servings 10


  • 400 ml oat milk or other plant based milk
  • 1 tbsp cider vinegar or lemon juice or white wine vinegar
  • 200 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 150 g sweet potato purée
  • 2 tbsp sunflower oil
  • 1 tsp vanilla extract omit if making savoury version


  • Pour 400ml oat milk into a measuring jug and add 1 tbsp cider vinegar. Set aside.
  • Place 200g plain flour into a large mixing bowl with 2 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tsp ground cinnamon. Whisk together.
  • Add the oat milk mixture, 150g sweet potato purée, 2 tbsp sunflower oil and 1 tsp vanilla extract. Whisk until smooth.
  • Pre-heat the waffle iron and brush the sides with a little oil. Add a large spoonful of batter to the waffle iron and cook for 5 minutes (exact cooking time will depend upon your waffle maker) until cooked through and crispy on the outside.
  • Serve immediately with coconut yoghurt, fruit and maple syrup.


*Due to the moisture content of the sweet potato these waffles are slightly less crispy than regular waffles. They are best eaten immediately or reheated in a toaster, which helps to crisp up the outsides again.
Keyword sweet potato waffles
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