The Perfect Way To Start Your Day

This easy waffle recipe includes sweet potato puree to improve its nutritional profile by adding immune supportive vitamin A. Top with chopped fruit and a dollop of Greek yogurt or smear with almond butter and a drizzle of maple syrup. Double the batch then cool and store the leftovers in the freezer for a quick, easy breakfast option.

Recipe Ingredients

  • 3/4 cup sweet potato puree*, canned or fresh (about 1 medium sweet potato - baked and flesh scooped out)
  • 1/2 cup oats, old-fashioned, gluten-free if necessary
  • 1/2 cup finely ground flaxseed
  • 1 cup milk or unsweetened plant-milk of choice
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Cooking spray
  • Toppings: sliced banana, walnuts, maple syrup, optional


  1. Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
  2. Preheat waffle iron to medium-high heat. Spray with cooking spray.
  3. Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
  4. Top waffles with sliced bananas, walnuts and syrup, if desired. Serving size = 2 waffles.

To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree. Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.

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Lisa Markley, MS, RDN, LD

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.