Sweet Potato Waffles

Here is a fun way to get sweet, delicious, seasonal waffles, without any added sugar… by using sweet potatoes!  Sweet potatoes are full of beta-carotene vitamin C, and fiber, for beautiful, glowing skin.  Enjoy for breakfast, or an afternoon snack. Leftovers can be easily frozen and re-heated in toaster oven whenever you like.


  • 1 tablespoon flax meal + 2.5 tablespoons water
  • 1½ cups old-fashioned rolled oats
  • ¾ cup sweet potato, mashed (about 1 medium potato)
  • ½ cup almond milk
  • 2 tablespoons arrowroot powder
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt


  1. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
  2. Preheat waffle iron; lightly brush with coconut oil, or spray with non-stick spray.
  3. In a blender or food processor, grind oats into flour-like consistency.  Add flax mixture, sweet potato, almond milk, 2 tablespoons arrowroot, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
  4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
  5. While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
  6. Serve waffles warm with non-dairy yogurt, coconut whipped cream, nuts, maple syrup, or other topping of choice!