Crispy Sweet Potato Protein Waffles

Soft and fluffy Sweet Potato Protein Waffles with a perfect crispy edge! These healthy waffles are made with mashed sweet potato, protein powder and whole wheat flour and full of warm spices – a delicious breakfast indeed!

This was kind of an “I need to use up my leftover mashed sweet potato” recipe. I’d baked and mashed a ton of it at once because I don’t really like to wait for the baking thing when I have cravings. 

But this time I got way hooked on chocolate-flavored stuff so these just remained in the fridge for like 4 days and were going to go bad.

So then there was me, coming up with a recipe and making waffles at midnight + doing a photo shoot so I’d be able to have them the next morning without wasting time then.

And yes, the shoot was required. Food Blogging + Photography > Sleep.

Ingredients for these Sweet Potato Waffles with Protein Powder

• Mashed Sweet Potato – Kinda obvious
• Whole Wheat Flour – You could sub in all-purpose, but it won’t be as healthy or whole grain anymore
  For paleo, whole30 and gluten-free sweet potato waffles, use a half and half of almond flour and tapioca flour
  Oat flour would be a good alternative too
• Unflavored Protein Powder – This has no taste at all, so you can replace it with more flour if you don’t have any. I use the Multi-purpose Mix from Quest Nutrition.
• Vanilla Protein Powder – Quest here again
  The Quest protein powder is sweetened with stevia and sweet enough so there’s no added sugar in these waffles.
• Eggs
• Almond Milk – You could use another regular milk, but this makes the sweet potato waffles dairy free
• Baking Powder (or ⅓ of Soda) – for the rise
• Cinnamon and Nutmeg – these spices pair just right

How to make these Healthy, Whole Wheat Sweet Potato Protein Waffles

• Whisk together the mashed sweet potato, milk and eggs in a bowl.
• Mix the whole wheat flour, unflavored and vanilla protein powder, cinnamon, nutmeg and baking powder in a large bowl.
• Add the wet mix to the dry and gently fold to combine. Don’t over-mix; the batter will be thick. Some small lumps are okay.
• Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
• Close and let cook for 3½ minutes.
• Grease and repeat!

Tips to make Fluffy but Crispy Sweet Potato Waffles

• Blend the sweet potato, milk and eggs in a food processor or blender so they’re completely combined.
• Don’t over-mix the batter, or too much gluten will form because of the whole wheat flour (especially if you use extra flour) and waffles will be dense.
• Grease the waffle iron between each use. If not, the waffles will stick to the iron – this happened to me.
• Scoop out the mixture into the middle of the iron and close. The batter will spread.
• Do not use too much batter – it will spread and rise a lot and will over-flow the iron or stick to the edges.
• Let it cook for exactly 3½ minutes. Too soon and they will stick to the iron on both sides – also happened to me.

What to serve with these Sweet Whole Wheat Flour Protein Waffles

• Fresh fruit – Strawberries, Blueberries, Bananas are good add ons
• Nut Butter – Almond goes well – or Tahini for a nut-free option
• Maple Syrup – I’d recommend a sugar-free one from Lakanto or Sweetleaf Stevia
• Some extra Cinnamon!

How to store these High Protein Waffles

Fridge: Keep them in an airtight container, and they should last about 3-4 days.

Freezer: Stack them up with parchment paper pieces in between and place them in freezer-safe zipper bags. They’re a great make-ahead freezer-friendly breakfast and should last about a month!

Some more healthy waffle recipes to try

• Light and Crispy Protein Powder Waffles
• Oatmeal Waffles with Cacao Coconut Butter
• Rich Dark Chocolate Waffles with Pancake Mix
• Sweet Cinnamon Churro Waffle Sticks with Chocolate Sauce

Crispy Sweet Potato Protein Waffles

Print recipe Pin Recipe

Prep Time2 minutes mins

Cook Time15 minutes mins

Total Time17 minutes mins

Servings: 4 medium round (6 4½” x 5” waffles)

Calories: 166kcal

Course: Breakfast

Cuisine: American

Soft and fluffy Sweet Potato Protein Waffles with a perfect crispy edge! These healthy waffles are made with mashed sweet potato, protein powder and whole wheat flour and full of warm spices – a delicious breakfast indeed!

Ingredients

• 1 cup Mashed Sweet Potato, 225g, from 1 large
• ¼ cup Almond Milk, or other
• 2 Eggs
• ⅓ cup Whole Wheat Flour, 40g, see post for sub
• ¼ cup Unflavored Protein Powder, 22g, about ⅔ scoop, or more flour
• ¼ cup Vanilla Protein Powder, 22g, about ⅔ scoop
• 3 tsp Baking Powder, or 1 tsp Baking Soda
• 2 tsp Cinnamon
• ¼ tsp Nutmeg
• Cooking oil spray, for greasing

Instructions

• In a bowl, whisk together the mashed sweet potatoes, almond milk and eggs.
• In a large bowl, add the flour, unflavored and vanilla protein powders, baking powder, cinnamon and nutmeg and mix.
• Add wet mix to dry and gently fold to combine. Do not over-mix, the batter will be thick.
• Spray waffle iron with cooking oil spray.
• Scoop out ⅓ cup batter into middle of prepared waffle iron. Do not use too much, the batter will spread and waffle will rise a lot.
• Cook for 3½ minutes.
• Remove from waffle from iron and repeat with remaining batter, greasing each time.
• Drizzle on some Tahini or Nut Butter and serve hot with some fresh fruit!

Notes

• Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
• Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
• To make mashed sweet potato:
  • Preheat oven to 400°F.
  • Wash and scrub sweet potato and piece all over with a fork about 10 times.
  • Bake for about 35-45 minutes.
  • Gently squeeze with an oven mitt to test if cooked. Return to oven at 10 minute intervals if firm.

Storage:

• Fridge: 3-4 days in an airtight container.
• Freezer: 1 month stacked with parchment paper pieces in between and placed in freezer-safe zipper bags.

Product Recommendations:

• Quest Nutrition Multi-purpose Mix Protein Powder
• Quest Nutrition Vanilla Milkshake Protein Powder

Nutrition:

• Servings: 4 medium round waffles | Serving size: 1 waffle
• Calories: 166kcal
• Fat: 3.1g | Saturated fat: 0.8g
• Carbohydrates: 20.8g | Fiber: 3.5g | Sugar: 4g
• Protein: 14.4g