Leftover Sweet Potato Waffles are a great use-up for mashed sweet potatoes, pumpkin or butternut squash. Add nutrition to a breakfast favorite, or an easy weeknight dinner!
Thanksgiving is over and we still have some lingering leftovers. I’m using up the mashed sweet potatoes for a waffles and sausage dinner. These Leftover Sweet Potato Waffles are the perfect November flavor, but any orange mashed leftover will do and they are delicious any time of year. Try the same recipe with mashed butternut squash or canned pumpkin. The hint of cinnamon gives you that familiar pumpkin pie flavor.
Waffles by nature are usually not very nutritious, being made up mostly of flour. Not these! I’ve subbed some of the flour for rolled oats and almond flour, and added plain yogurt. The sweet potatoes, or any orange food, are so nutrient dense, so they make the perfect breakfast OR dinner! I’ve even made this recipe from the cut outs of Halloween Jack-o-Lanterns, roasted and mashed! Remember that the sweet potato and banana is going to give you a bit denser waffle. They are so much better for you than store-bought frozen waffles, I like to make waffles for breakfast meal prep to stock my freezer.
As a rule, my kids don’t like anything “cooked up” that is orange (squash, carrots, or sweet potatoes). Kids can be picky in their own ways, so hiding some healthy ingredients in their favorite meals is a win. The extra nutrition from the sweet potatoes, banana, eggs and almond flour fills up hungry growing kids. Meal prepped frozen waffles make a healthy bedtime snack or lunchbox extra, or just a grab-and-go snack. Pop it in the toaster or even eat it cold.
I got this waffle iron last year and am absolutely loving it, two at a time and no clean up.
Other Breakfast Favorites!
- Breakfast Ideas for Kids
- Crockpot Steel Cut Oatmeal
- Protein Pancakes
- Everyday Smoothies
- Homemade Granola
Leftover Sweet Potato Waffles
- 1 c flour
- ½ c almond flour
- 1½ c rolled oats (or ground into oat flour)
- 1 T baking powder
- 1 t baking soda
- 2 t cinnamon
- ¼ t nutmeg
- 1/2 t salt
- 1 to 1½ c leftover mashed sweet potato or pumpkin
- 1 mashed banana
- 2 eggs
- 1 to 1½ c milk (depending on how thick your sweet potato is, start with 1 cup)
- ½ c plain yogurt
- 4 T butter melted
- 2 T maple syrup
- In a large bowl, whisk all dry ingredients.
- Add all other ingredients and whisk until combined.
- Cook in waffle maker and serve with butter and real maple syrup.
- To freeze extras, lay hot waffles on a sheet pan and let sit in freezer for an hour, then cut into quarters and transfer to a freezer bag or airtight container.
- Reheat in the toaster.