Easy Vegan Sweet Potato Waffles

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by Alena Schowalter
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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!

piece of vegan waffle on a fork next to more waffles on a table

Recipe features 

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.

flour, almond butter, soy milk, and flour on a table

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.

woman adding flour to a blender with a spoon
blender jar with orange puree, flour, milk, and almond butter

How to make vegan sweet potato waffles

  1. Blend sweet potato puree, almond butter, and soy milk in your blender until a creamy liquid is created.
  2. Sift in the oat flour, baking powder, cinnamon, and salt. Blend to incorporate until no lumps are visible.
  3. Set the batter aside for 10 minutes while preheating your waffle iron.
  4. Pour the sweet potato batter evenly into the waffle iron and cook until you’ve reached your desired crispiness.
  5. Let the waffles rest for a few minutes before removing them from the iron.
  6. Repeat the waffle-making process until there is no batter left.
  7. Serve warm with your favorite toppings!
pouring waffle batter into an iron
freshly baked waffles in waffle iron

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.

Vegan Sweet Potato Waffles with toppings on different plates

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.

Sweet Potato Waffles on a plate being topped with fruit and nuts

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!

vegan sweet potato waffles being drizzled with maple syrup

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.
hearty vegan waffles being topped with sweet and savory toppings

More breakfast recipes

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!

Easy Vegan Sweet Potato Waffles

by Alena Schowalter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
Serves 8 waffles


  • 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


  • 4 tbsp blueberry compote
  • 4 tbsp almond butter
  • 1 sliced banana
  • 1 tbsp slivered almonds
  • Maple syrup to taste


  • 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.


  • 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.
Course: Breakfast
Cuisine: American
Nutrition Facts
Easy Vegan Sweet Potato Waffles
Serving Size
1 waffle
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.


  1. 3 stars
    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.

  2. 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!


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