These flavorful waffles are filling, lightly spiced, slightly sweet, and perfect for the holidays. They can easily be made using leftover sweet potato casserole and cranberry sauce after Thanksgiving or for a festive Christmas morning breakfast!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Waffles:
Syrup:

Directions

Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions.

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  • Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.

  • Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.

  • Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.

Nutrition Facts

517 calories; protein 7.9g; carbohydrates 108.2g; fat 7g; cholesterol 52mg; sodium 630.6mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/09/2014
Followed instructions as written and loved this recipe. Was so much easier than others I found online for sweet potato waffles. The only small problem I had was that I was using fresh sweet potatoes that I boiled and mashed so my batter was pretty thick. I had to help the batter spread in the waffle iron since the weight of the lid was not enough. Will be sharing this with friends and family! Read More
(4)

Most helpful critical review

Rating: 1 stars
03/16/2020
This batter was WAY too thick! We did a few things to try to thin it out to save it, but not happy with the outcomes. The flavor was pretty good, I’d have preferred more of the spices, but we will not be using this recipe again! Read More
21 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/09/2014
Followed instructions as written and loved this recipe. Was so much easier than others I found online for sweet potato waffles. The only small problem I had was that I was using fresh sweet potatoes that I boiled and mashed so my batter was pretty thick. I had to help the batter spread in the waffle iron since the weight of the lid was not enough. Will be sharing this with friends and family! Read More
(4)
Rating: 4 stars
12/05/2015
The waffles were absolutely delicious!! We loved them. I didn't have cranberry sauce so I just sprinkled a few Craisins on top with some toasted Pecans and warm Maple Syrup. My problem with this recipe is that it is super thick batter. It took forever to cook and stuck really badly in the waffle iron after I brushed it with veg. oil. I ended up adding an additional 2/3c. milk and another egg. I got really frustrated trying to get the first one out. I had to practically bathe the waffle iron in vegetable oil just to get it to only get mildly stuck. BUT I will say the taste redeemed this recipe. I would try it again and hopefully remember to modify it. Five stars for taste but 4 stars because this batter really was a pain in the behind to use in the waffle iron. Read More
(1)
Rating: 5 stars
09/27/2017
Followed the recipe exactly using canned sweet potatoes (in syrup). The texture was perfect and the family loved both the waffles and the cranberry maple syrup. It was a great way to begin the day and welcome autumn. Read More
(1)
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Rating: 5 stars
01/01/2017
Yummy! No changes to recipe! Read More
Rating: 4 stars
11/21/2018
Very tasty Read More
Rating: 5 stars
09/15/2018
These waffles are oh so yummy and the Cranberry Maple Syrup is the perfect accompaniment. Thanks for sharing. Read More
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Rating: 5 stars
12/14/2014
These are absolutely delicious. I can't wait to make them again. Read More
Rating: 5 stars
11/21/2017
After I decided I was making this I realize I was out of flour so I did a little bit of adjusting and used pancake mix. I found the directions for this recipe minus the baking powder and the flour and then I added an extra half a cup of milk. I gave it five stars because I have no idea what it would've been like with the flour and the baking powder but the taste of this was amazing! I served it with chicken cutlets and just use regular Syrup because I don't my cranberries. My husband had the leftovers for lunch today only because he couldn't eat anymore last night he was so stuffed:-) Read More
Rating: 5 stars
03/01/2019
The amount of milk in this recipe has to be doubled to make a ladleable batter. I did not make the maple cranberry sauce syrup recipe. I made maple syrup with reconstituted dried canberries and the last of my frozen wild blueberries in it. Read More
Rating: 1 stars
03/16/2020
This batter was WAY too thick! We did a few things to try to thin it out to save it, but not happy with the outcomes. The flavor was pretty good, I’d have preferred more of the spices, but we will not be using this recipe again! Read More
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