Food & Drink

Have Sweet Potato Waffles Multiple Ways

Batter up to a sweet and savory breakfast from Food52

We’re all for new takes on old standbys. Case in point: Food52 contributor Emily Vikre’s sweet potato waffles. The beauty lies in their versatility — depending on your mood, veer sweet, savory, or  heck — both. After all, breakfast is the most important meal of the day.

food52 sweet potato waffles!

Sweet potato waffles (or pumpkin or butternut squash — they’ll all work) are definitely nothing new, but I’ve found that they are almost invariably saddled with pumpkin pie spices. It’s like a knee-jerk reaction — orange waffles? Must add pie spices. And that’s all well and tasty, but sometimes I want to let my pumpkin pie taste like pumpkin pie and leave my waffles alone.

food52 sweet potato waffles!

These waffles are made with only orange zest and a little ginger. The sweet potato flavor really shines through. They are fabulous with just butter and truly phenomenal with maple syrup. But they’ll also take to any number of toppings you might throw at them. I like mine with avocado and egg, but you could also try them with chorizo and spinach, fried chicken, turkey and cranberry sauce, smoked salmon and creme fraiche, tahini yogurt sauce, fruit compote, honey and cinnamon, brown butter ice cream… I need to stop now and go eat a waffle.

food52 sweet potato waffles!

Sweet Potato Waffles, Sweet or Savory
Makes about twelve 4-inch waffles

2½ c. flour
2¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. orange zest
½ tsp. ground ginger
2 tbsp. brown sugar
6 tbsp. unsalted butter, melted
4 lg. eggs, lightly beaten
1 can (13- or 14-oz.) coconut milk
1¼ c. pureed sweet potatoes (or pumpkin or other winter squash)

1. Preheat your waffle iron. In one bowl, whisk together the flour, baking soda, baking powder, salt, ginger, orange zest, and brown sugar.

2. In a large bowl, whisk together the melted butter, eggs, coconut milk, and pureed sweet potatoes. Stir in the dry ingredients just until smooth.

3. Griddle the waffles in the waffle iron according to the instructions, cooking until waffles are browned and crispy on the outside. Keep cooked waffles warm in a 225° oven so you can serve them all at once. As with most waffles, these freeze well and can be toasted when you want to eat them. Serve the waffles with your choice of topping.

Save and print the full recipe at food52.com.

more from food52!
food52 sweet potato waffles!

Spiced Stout Waffles
These yeasty waffles make it okay to have beer for breakfast. Forgiving and quick (though they don’t taste it), they’re perfect for weekend mornings. Bottoms up.

food52 sweet potato waffles!

Aretha Frankenstein’s Waffles of Insane Greatness
The ideal I-just-woke-up-from-a-waffle-dream waffles, here’s a morning-of alternative to the overnight yeasted variety. The cornstarch in the batter makes for a silky interior and a crust as thin and crisp as an eggshell.

Photos: Emily Vikre / Courtesy of Food52