These Sourdough Sweet Potato Waffles are a great way to jumpstart your morning! They're packed with sweet potato purée, which gives these waffles a wonderful golden orange hue, a sweet flavor, and additional vitamins and nutrients! They're also made with sourdough discard and don't need any rise time, so you'll have these on the table in under 30 minutes.
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Why you'll love this recipe
- These Sourdough Sweet Potato Waffles are not overly sweet, and will be loved by the whole family!
- With this easy recipe, you'll have homemade waffles on the table in under 30 minutes! And if you like these, try my classic Sourdough Discard Waffles, too!
- Waffles freeze well so you can enjoy some now and freeze the rest for later.
- This recipe uses sourdough discard, but you can also use active sourdough starter, if you prefer (although it's not needed for rising purposes).
- Sweet potatoes give these waffles additional flavor as well as nutritional benefits!
- Top these waffles with roasted pecans or walnuts, a pat of butter, and a drizzle of maple syrup, or your other favorite waffle toppings!
Ingredients
There are only a few key ingredients you'll need to bring these waffles together.
- Sourdough discard: The discard should be unfed and at room temperature for this recipe. Alternatively, you could also make this recipe using active sourdough starter (although it's not needed for rising purposes).
- This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust the ingredients in this recipe.
- Learn more here about making a homemade sourdough starter.
- Sweet potato: Mashed or puréed sweet potato is used in this recipe. It's ok if the potatoes have a bit of texture to them; they don't need to be completely smooth.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - You can use active sourdough starter in place of the sourdough discard if you like, although it's not needed for rising purposes. This is a 1:1 substitute.
- Sweet potato replacements - This recipe would also work with a different purée. Try pumpkin or butternut squash for a different flavor profile! Just keep in mind they won't be as sweet as the sweet potato.
- In a pumpkin mood? Try my Sourdough Discard Pumpkin Muffins.
- Make a savory waffle - If you're interested in a Savory Sweet Potato Waffle, I have a recipe for that, too! These are great for a brunch or breakfast-for-dinner.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Sweet Potato Waffles
These waffles come together in a few easy steps. The detailed recipe with full directions is at the bottom of this post.
- Step 1: Combine the wet ingredients, including the sugars, and whisk until smooth.
- Step 2: Whisk together the dry ingredients.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until combined.
- Step 4: Grease your waffle iron and pour about ⅓ cup of batter per waffle.
- Step 5: Bake until golden brown.
- Step 6: Serve with your favorite toppings, such as butter, toasted pecans, and maple syrup!
Expert Baking Tips
- Make your sweet potato purée first. Steaming sweet potatoes takes about 20 minutes; baking sweet potatoes takes about 60 minutes.
- The potatoes can be either mashed or puréed - a little texture is not a bad thing!
- Depending on your waffle iron, you'll use about ⅓ cup of batter per waffle.
- Top Sourdough Sweet Potato Waffles with a pat of butter, roasted pecans or walnuts, and a drizzle of maple syrup. You can also use your other favorite waffle toppings!
How to Make Sweet Potato Purée
There are a few different ways you can make sweet potato purée:
- Steamed sweet potatoes: Peel and chop the potatoes into 1-2 inch chunks. Steam the sweet potatoes in a steamer basket over a pot of boiling water for 15-20 minutes until fork-tender and very soft.
- Let the potatoes cool slightly, then mash with a fork until mostly smooth. You can also purée in a food processor or blender.
- Steaming the sweet potatoes is my preferred method as it's easy and takes less time.
- Baked sweet potatoes: Preheat the oven to 400 degrees F. Wash the potatoes, then poke holes with a fork throughout each potato. Wrap the potato in aluminum foil, then bake for about 60 minutes until the potato is fork-tender.
- Let the potato cool, then unwrap and remove the potato skin using your hands or a spoon. Mash the potato with a fork until mostly smooth. You can also purée in a food processor or blender.
Storage
Refrigerator Storage: If you're planning to eat the waffles within 1-2 days, store in an airtight container in the refrigerator. Reheat the waffles in the microwave for 30 seconds or in a toaster to get a crispy exterior.
Freezer Storage: Let the waffles cool completely, then transfer to an airtight container or freezer-safe plastic bags and freeze for up to 3 months. The waffles will stick together, so I recommend freezing individual servings (1-2 waffles) in smaller ziplock bags.
To reheat, let the waffles thaw to room temperature, then heat in the microwave for 30 seconds or in the toaster for a crispier waffle.
Recipe FAQs
You can either steam or bake the sweet potatoes. I prefer to steam them as it's easy and faster!
Steamed sweet potatoes: Peel and chop the potatoes into 1-2 inch chunks. Steam the sweet potatoes in a steamer basket over a pot of boiling water for 15-20 minutes until fork-tender and very soft.
Let the potatoes cool slightly, then mash with a fork until mostly smooth. You can also purée in a food processor or blender.
Baked sweet potatoes: Preheat the oven to 400 degrees F. Wash the potatoes, then poke holes with a fork throughout each potato. Wrap the potato in aluminum foil, then bake for about 60 minutes until.
Let the potato cool, then unwrap and remove the potato skin using your hands or a spoon. Mash the potato with a fork until mostly smooth. You can also purée in a food processor or blender.
You can, although you don't need it for rising purposes. Replace the sourdough discard with active sourdough starter in a 1:1 substitute. Check out these tips for working with sourdough discard.
Yes! If you don't want to use sweet potatoes, try pumpkin or butternut squash purée. Just keep in mind that they won't be as sweet as sweet potatoes. You might also like these Savory Sweet Potato Waffles.
Also, if you're looking for a classic, plain waffle that is perfect for add-ins (like chocolate chips), try these Sourdough Discard Waffles.
More Sourdough Discard Breakfast Recipes
If you tried these Sourdough Sweet Potato Waffles or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Sweet Potato Waffles
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 cup milk non-dairy or regular dairy
- ¼ cup vegetable or canola oil
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar packed
- 1 cup sweet potato purée
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 6 Tablespoons unsalted butter melted
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- In a large bowl, whisk eggs until beaten. Add milk and vegetable oil and whisk to combine. Add sugars, sweet potato purée, and sourdough discard, and whisk until fully incorporated. Pour in the melted butter and stir until combined.
- In a separate large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients. Stir until the batter is smooth (the batter may be slightly lumpy if you used mashed instead of puréed sweet potato).
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden brown. Serve immediately with your favorite toppings.
Jessica Vogl says
Love the flavor of these waffles! We've been keeping these stocked in our freezer the last few weeks!