Ready in under 30 minutes and gluten-free, these easy vegan sweet potato waffles are the perfect start to your day! They are endlessly customizable and packed with nutrients.
Who doesn’t love a good blender waffle? The batter turns out wonderfully smooth, you don’t have a lot of work in the morning — plus, they are oh-so-satisfying.
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Crispy on the outside, fluffy on the inside, and designed to catch all the toppings you decide to smother them with, these vegan sweet potato waffles have serious potential to become a new family favorite!
If you love sweet potato recipes, check out our sweet potato toasts and sweet potato smoothie bowl. We also have a selection of vegan fall recipes and these savory pumpkin waffles!
Recipe features
- Fluffy, thick, and crispy
- Gluten-free, dairy-free & egg-free
- Really kid-friendly
- Lovely brunch addition
- Whole food plant-based & healthy
- Easy to make in a blender
- Great for meal prep
These waffles make healthy eating so easy and delicious! Serve them with your favorite toppings, or prepare them ahead of time for a quick breakfast.
Ingredients needed
- Sweet potato puree — essential for these waffles.
- Oat flour — easy to make at home in a blender and naturally gluten-free!
- Soy milk — our dairy-free favorite; oat and almond milk work as well.
- Almond butter — optional add-in to make the waffles more substantial.
- Baking powder, cinnamon & salt — just the baking staples!
Find suggested swaps for each ingredient further down in the article.
In terms of kitchen equipment, you’ll need a blender, sifter (if possible), waffle iron, and a spoon.
How to make vegan sweet potato waffles
- Blend sweet potato puree, almond butter, and soy milk in your blender until a creamy liquid is created.
- Sift in the oat flour, baking powder, cinnamon, and salt. Blend to incorporate until no lumps are visible.
- Set the batter aside for 10 minutes while preheating your waffle iron.
- Pour the sweet potato batter evenly into the waffle iron and cook until you’ve reached your desired crispiness.
- Let the waffles rest for a few minutes before removing them from the iron.
- Repeat the waffle-making process until there is no batter left.
- Serve warm with your favorite toppings!
Serving suggestions
These vegan sweet potato waffles taste best warm and fresh! Add your favorite toppings or try our delicious and healthy combination in this recipe: blueberry compote, almond butter, banana, chopped nuts, and maple syrup.
Another excellent sweet and decadent topping is this vegan date caramel sauce! Vegan whipped cream, vegan butter, chocolate chips, almond yogurt, or chia jam are also delicious.
Enjoy them during weekend breakfast or brunch with your favorite cup of coffee, turmeric latte, almond milk, or tea. These waffles are also a great addition to any Christmas breakfast spread.
Storage & prep
Any leftover waffles can be stored in an airtight container in the refrigerator for up to one week. Keep in mind that the texture will be less fluffy over time!
They can also be frozen for up to 3 months. We like to reheat cooked waffles in a toaster!
Make the batter ahead of time (up to 48 hours) and store it in an airtight container in the fridge during your next meal prep session.
FAQs & tips
Don’t have a waffle maker?
No problem! Just make pumpkin pancakes out of your prepared batter instead! Pour it into a warm non-stick pan and turn with a spatula once little bubbles form on the surface.
Thin the batter out with more dairy-free milk to create a different texture if wanted.
Are these waffles gluten-free?
Yes, they are gluten-free because the sweet potato waffle batter is made with oat flour and not regular wheat flour.
However, if you can’t have the slightest hint of gluten, choose certified gluten-free oats for this recipe!
Make your own sweet potato puree
Cook or roast a regular-sized sweet potato. Remove the peel and add it in chunks to your blender along with the soy milk and almond butter.
Blend until homogenous! Remember that you need around 200 grams or 7 oz of cooked sweet potato.
Swaps & adjustments
- Sweet potato puree: pumpkin puree, mashed banana, apple sauce.
- Oat flour: rolled oats (pulverized in your blender), regular flour, whole wheat flour, gluten-free flour mix.
- Almond butter: omit, use another nut or seed butter or some neutral oil.
More breakfast recipes
- Creamy Chocolate Porridge
- Savory Breakfast Bowls
- Vegan Apple Crumble
- Silken Tofu Scramble
- Banana Bread
Did you make our recipe and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- 1 cup sweet potato puree 200 g
- 2 tbsp almond butter
- 1.5 cups soy milk 360 ml
- 3 cups oat flour 330 g
- 2 tsp baking powder
- Pinch of salt
- Pinch of cinnamon
Toppings
- 4 tbsp blueberry compote
- 4 tbsp almond butter
- 1 sliced banana
- 1 tbsp slivered almonds
- Maple syrup to taste
Instructions
- Put the sweet potato puree, almond butter, and soy milk into a blender. Blend until you get a creamy liquid mixture.
- Sift in the oat flour, baking powder, cinnamon, and salt. Blend to incorporate until no lumps are visible.
- Set the batter aside for 10 minutes to allow it to thicken. Preheat your waffle iron.
- Evenly spoon the mixture into the waffle iron (about 2-3 tbsp per waffle), making sure not to overfill it.
- Close the lid and cook for 5-7 minutes, until no steam is coming out from the machine, then slowly open the lid. Cook a couple of minutes more if needed.
- Let the waffle rest for a couple of minutes before removing it to avoid sticking. Repeat until there is no batter left.
- Transfer the waffles onto serving plates, add toppings, and serve warm.
Notes
- No waffle iron? No problem! Just make pumpkin pancakes out of your prepared batter instead!
- Find lots of tips and suggested food swaps in the article above!
- Any leftover waffles store well in the fridge for at least 5 days.
Absolutely delicious! Thank you for a great recipe.
These tasted pretty good and were simple to make but the batter was very thick (I followed the recipe exactly) and the waffles weren’t fluffy.
I want to make these for a relative who is alergic to nuts and soy, do you recommend substitutes? She can’t have wheat, that’s why I am trying the oat flour. TIA.
Hi Maryanne, I haven’t tested these swaps but here are my ideas: use oat milk instead of soy milk and vegetable oil instead of almond butter. Skip the nutty toppings and offer vegan butter instead. There you go :) Let us know how the waffles turn out!