RECIPE: Sweet potato waffles

Get your morning energy the tasty way with these amazing waffles.


by Fiona Day |
Published on

Place sweet potato, milk, oil, egg, and honey in large bowl and whisk well.

Add pancake or waffle mix and stir with a wooden spoon until most of the lumps have disappeared and there are no dry spots.

Heat a waffle iron and coat with cooking spray.

Cook batter according to the manufacturer’s instructions and serve immediately, or cool on a wire rack and store in the fridge for up to three days, or transfer to a resealable bag and freeze for up to six months.

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us