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.