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Paleo Sweet Potato Waffles

Posted on Mar 6, 2014 | 11 comments

Paleo Sweet Potato Waffles

Paleo Sweet Potato Waffles


These Paleo Sweet Potato Waffles are sure to become a favorite with everyone in your family.  They are a good first time recipe to try out if you are just getting your feet wet with paleo breakfast recipes because they will be identical in look and texture to any other waffle you have ever made. The smell that wafts off of them while they are browning in the waffle iron is unbelievably good and will have mouths watering before they even hit the plates. They are definitely a paleo comfort food favorite with my friends and family.


Two mom friends of mine actually make these Paleo Sweet Potato Waffles once a week and triple or quadruple the recipe so they can freeze the batches. Then they simply pop an individual frozen waffle in the toaster in the morning, for a quick and easy paleo breakfast for their kiddos. (I put the quadruple measurements under the original recipe to make this easy.)


These two friends made me laugh out loud one day on our lunch break, when they both pulled out one of my Paleo Sweet Potato Waffles from their lunch bags. “They pack and travel really well, we bring them to work all the time, and they are thawed out by lunch time”.  It made my day. Love you gals!


Use orange sweet potatoes if you like a sweeter flavor to your waffles, or use white ones for a milder taste. Rest assured that these are significantly more nutritious than a SAD grain based waffle, as they are full of Vitamins A, B, C, fiber, potassium, manganese and magnesium thanks to the nutrient dense quality of organic sweet potatoes.


 Paleo Sweet Potato Waffles



  • Prep time:  10 minutes
  • Cook time:  5 minutes
  • Servings:  4 people (8 – 4″x 4″ waffles)


  • 4 large eggs
  • 1 cup almond flour or cashew flour
  • 1/3 cup tapioca starch or arrowroot flour (may use all flour)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 3 tsp. oil of choice, or melted butter or ghee
  • 2 tsp. organic vanilla extract
  • 1/2 cup mashed cooked (orange or white) sweet potato
  • (optional) 2 TBS. organic maple syrup, or birch xylitol, or honey, or 10 drops Sweetleaf water-processed liquid stevia


(Payton’s Paleo 30 Day Challenge friendly if you use no sweetener, or only xylitol or stevia drops for sweetener.)

1. Pre-heat waffle iron.

2. Beat eggs with an immersion blender or hand/stand mixer for a few minutes.

3. Mix all other ingredients into the egg mixture. I use my KitchenAid mixer on high-speed to whip the batter a few minutes for light, fluffy waffles.

4. Spoon onto a lightly greased waffle iron and cook to the level of done-ness you prefer.


You want the batter consistency to be a little thicker than uncooked egg whites.  If too thick, add a bit of water or almond milk. If you have a large crowd, this recipe doubles/triples/quadruples just fine.


Quadruple Recipe Measurements: (to freeze for later)

  • 16 eggs
  • 4 cups almond flour or cashew flour
  • 1 1/3 cup. tapioca or arrowroot flour (may use all flour)
  • 2 tsp. baking powder
  • 2 tsp. salt
  • 6 tsp. cinnamon
  • 4 TBS. oil of choice, or melted butter or ghee
  • 8 tsp. organic vanilla extract
  • 2 cups mashed cooked sweet potato (orange or white)
  • (optional) 1/2 cup organic maple syrup, honey, xylitol, or 40 drops liquid stevia


These little gems taste unbelievably good topped with Paleo Rote Grütze and Paleo Vanilla Sauce. You can also pair them with grass-fed butter and organic maple syrup, organic jam, applesauce, or whatever your favorite waffle toppers are.  These Paleo Sweet Potato Waffles freeze very well after cooling, so they are great to make ahead of time and keep on hand to re-heat in the toaster for quick breakfasts or desserts anytime you’d like them.



Peeled organic orange or white sweet potato


Using immersion blender to mix.


topped with butter, jam and toasted pecans



Join the conversation and post a comment.

  1. Payton

    I just made a double batch of these for Christmas breakfast and used some really ripe Hachiya persimmons in place of sweet potato.

    I peeled the squishy-ripe persimmons, pureed them and used them in place of the sweet potatoes. I used a tad bit more almond flour than the recipe calls for, since the persimmons were juicier than sweet potatoes.

    They turned out great!

    Now I have another recipe in which to use all the delicious Hachiya persimmons at this time of the year.

    Merry Christmas to all ~


  2. Katie R

    These are my GO TO breakfast for my kids!!! I freeze them and take them out as we need them, they freeze GREAT! These have to be one of my favorite treats for breakfast!! Payton your recipes are amazing and love the diversity with them! These are by far the BEST waffles I have ever had and when my friends try them are are amazed at how delicious they are! Thanks Payton!!!

  3. admin

    I just made a double batch of these using canned organic sweet potato puree. They turned out GREAT. A way to save time if you have no sweet potatoes on hand, or no time to boil them. ~ Payton

  4. Megan s

    Still making these in batches of four!!
    Since Costco not carrying honeyville almond flour, we used two cups of what we had left, one cup almond meal and one cup all purpose gluten free with Pumkin purée instead of sweet potato – still came out awesome! Love how these waffles are flexible!!

  5. Megan

    Made these using pumpkin (same amount) instead of sweet potatoes. The batter turned out quite a bit runny but the results were amazing! Light and fluffy waffles! Definitely worth a try during the fall season!

  6. Megan s

    This has become THE breakfast in our household!
    Pure joy when I know they are eating sweet potatoes!
    They are so yummy and the first thing to keep them fulllonger!
    Please make more nutritious kid yummies!!

    • Payton

      That’s great that they are loving the waffles Megan. Yes, all the great fiber and complex carbs in the sweet potato helps these waffles make you feel fuller longer. I’ll be working on more kid-pleasing dishes soon.

  7. Natalie M

    I just want you to know I make these every weekend for my daughter! Love them

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