Recipes and Cooking Sweet Potato Waffles 4.0 (2) 1 Review Go beyond the syrup and butter with this delicious sweet potato waffle recipe. Top your sweet potato waffles with peanut butter and jam, ricotta and fresh berries, or pears with honey and pistachios. For a vegan-friendly recipe, read our variation for egg and dairy substitutions below. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 3 eggs, lightly beaten 1 ½ cup plain Greek yogurt ¾ cup mashed, cooked sweet potato* ½ cup milk ½ cup vegetable oil 3 tablespoon maple syrup 1 teaspoon vanilla ½ cup plain Greek yogurt ¼ cup maple syrup Ground cinnamon (optional) Directions In a large bowl stir together flour, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl whisk together eggs, 1 1/2 cups yogurt, mashed potato, milk, oil, 3 Tbsp. maple syrup, and vanilla. Add egg mixture to flour mixture. Stir just until moistened (batter will be thick). Add batter to a preheated, lightly greased waffle baker according to manufacturer's directions. Close lid; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Top servings with 1/2 cup yogurt and 1/4 cup maple syrup. If desired, sprinkle with cinnamon. *Tip Scrub an 8- to 10-oz. sweet potato. Prick all over with a fork. Microwave 5 minutes or until tender; cool. Peel and mash potato pulp; measure 3/4 cup. To Store Freeze waffles in a single layer on a baking sheet. Transfer to an airtight container and freeze up to 2 months. To serve, reheat in a toaster or toaster oven. Vegan Sweet Potato Waffles Prepare as directed, except substitute 6 Tbsp. water and 3 Tbsp. flaxseed meal for the eggs (stir together and let stand 10 minutes before using) and 1/2 cup each desired nut milk for the milk and vegan yogurt for the Greek yogurt.Nutrition analysis per serving: 715 calories, 12 g protein, 96 g carbohydrate, 32 g total fat (3 g sat. fat), 0 mg cholesterol, 5 g fiber, 25 g sugar, 194% Vitamin A, 25% Vitamin C, 624 mg sodium, 41% Calcium, 24% iron Rate it Print Nutrition Facts (per serving) 787 Calories 38g Fat 89g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 787 % Daily Value * Total Fat 38g 49% Saturated Fat 9g 45% Cholesterol 157mg 52% Sodium 693mg 30% Total Carbohydrate 89g 32% Total Sugars 31g Protein 23g Vitamin C 7.9mg 40% Calcium 498mg 38% Iron 4.4mg 24% Potassium 378mg 8% Folate, total 137.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.