Description
Enjoy these delightful and nutritious Two Ingredient Sweet Potato Waffles, a quick breakfast option ready in under 15 minutes. They are gluten-free, fluffy, and satisfying.
Ingredients
Scale
- 1 large sweet potato, cooked and flesh removed (about 2 cups)
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- In a mixing bowl, mash the cooked sweet potato and eggs together until smooth. If using, add vanilla and cinnamon during this step.
- Preheat your waffle iron to 425°F (220°C) and spray it with non-stick cooking spray.
- Pour 1/4 cup of the batter into each waffle mold and cook for about 5 minutes or until golden brown.
- Repeat until all batter is used.
- Serve warm with toppings of your choice.
Notes
- Use fresh sweet potatoes for the best texture and flavor.
- Adjust batter consistency with a splash of milk or water if too thick.
- Ensure waffle iron is fully preheated for even cooking.
- Experiment with added spices like nutmeg or pumpkin pie spice.
- Cook until golden brown for optimal texture.
- Store leftovers properly in an airtight container in the refrigerator for up to 3 days.
- For freezing, place waffles in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 1 month.
- Reheat in an oven at 350°F (175°C) for 10 minutes, in the microwave for 30 seconds, or on a skillet over medium heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 1 waffle (approx. 75g)
- Calories: 105
- Sugar: 2g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg