Sweet Potato Waffles Recipe
Sweet Potato Waffles Recipe photo by Taste of Home

Sweet Potato Waffles Recipe

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4.5 11 14
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Cardamom and pecans really make the flavor of these special sweet potato waffles stand out. I make them when I have leftover sweet potatoes. —Mickey Turner, Grants Pass, Oregon
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:5 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 5 servings


  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1 cup (8 ounces) sour cream
  • 1 cup cold mashed sweet potatoes
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 3/4 cup chopped pecans
  • Maple syrup, optional

Nutritional Facts

2 waffles equals 554 calories, 34 g fat (14 g saturated fat), 185 mg cholesterol, 507 mg sodium, 48 g carbohydrate, 4 g fiber, 13 g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
  2. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yield: 10 waffles.
Originally published as Sweet Potato Waffles in Taste of Home December/January 2009, p29

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Reviewed Mar. 21, 2016

"My family loves these waffles. I also use 1 teaspoon of Cinnamon, 1 teaspoon of Allspice and 1 teaspoon of pure Vanilla extract. Much more flavor......."

Reviewed Jul. 13, 2013

"I had high hopes for this recipe. However, the batter was too thick for waffles and the flavor was sorely lacking. Wont be making this recipe any time soon."

Reviewed Jan. 9, 2013

"My whole family loved them. My son and husband do not like sweet potato but they both enjoyed these waffles. I served them with smoked salmon and warm brie."

Reviewed Nov. 5, 2012

"My family loved this (kids age 10 & under)! I substituted cinnamon & nutmeg for the cardamom & coconut oil for the butter, and skipped the pecans (my kids like nuts plain, but not usually in things). Turned out great & I'd make them again."

Reviewed Oct. 23, 2011

"Very yummy! I used pumpkin in place of sweet potatoes and replaced the cardamon with Cinnamon and Nutmeg. Will defiantly try with sweet potatoes next time!"

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