After hanging around on my "must-make" list, savory waffles finally made an appearance in my kitchen. And boy, I’m glad I began with sweet potato waffles. Crunchy with a delicate, moist center, these cornmeal waffles are so healthy and the perfect last-minute snack.
I'm borderline addicted to sweet potatoes. When in season, they make it to our table almost every day. They are wonderful roasted sweet potato fries, fantastic in wonderful sweet potato salad, yummy with quinoa, and don’t get me started on wonderful sweet potato salad. They make a healthy snack, just simply steamed, tossed in lemon juice, and some chaat masala.
So, I hope you won't wait as long as I did to make these delicious, hearty, wholesome, and savory sweet potato cornmeal waffles.
Jump to:
Why We Love This Recipe
Versatile meal option: They are superb as a sweet potato waffles toddler snack, for a lazy brunch or even dinner.
Unique flavor: the combo of cornmeal, herbs, spices, and the natural sweetness of sweet potatoes creates a delicious taste.
Nutritional boost: a tasty treat packed with the healthful goodness of sweet potatoes.
How To Make Sweet Potato Waffles
Step 1: Set your waffle iron to preheat according to the manufacturer's instructions.
Step 2: Blitz sweet potatoes, olive oil, and almond milk in a blender. Process till you have a smooth sweet potato purée.
Step 3: Pour the sweet potato purée into a bowl. Stir in a beaten egg.
Step 4: Sift and mix the cornmeal, baking powder, salt, and turmeric powder with the wet ingredients.
Step 5: Fold in chopped basil in the cornmeal waffles gluten-free batter.
Step 6: Grease the waffle cavities well and pour a ladleful of batter into the cavity.
Step 7: Let the sweet potato waffle cook for 5–6 minutes (or until golden and crisp).
Step 8: Make sweet potato cornmeal waffles with the rest of the batter.
Final step: Serve warm and savor!
Pro Tips
- The sweet potato waffle recipe requires cooked potatoes. I used the pressure cooker for it. You can even steam them.
- Don’t confuse cornmeal with corn flour. The latter is softer and almost powdery. Cornmeal has a grittier texture.
- Cornmeal waffles or even sweet potato waffles with no flour are best served immediately. But if you have leftover savory waffles, they reheat rather well in a toaster.
- Don’t have a waffle maker? Use the same batter to make sweet potato pancakes.
Gluten-free Cornmeal Waffle Ingredients
Sweet potatoes add a good amount of moisture and natural sweetness to the savory waffle.
Cornmeal makes the gluten-free sweet potato waffles crunchy and gives them a tender crumb. It also adds a tinge of sweet, nutty flavor. It’s unique to cornmeal.
Almond milk is my choice because I prefer to cook with plant-based milk. Use any milk you have at hand and love.
How To Serve
Breakfast for toddlers, an after-school snack for kids, or dinner for you—you can serve this sweet potato cornmeal waffle recipe anyway. My suggestion? Pair the savory waffles with:
- Some veggies
- Sausages
- Chicken
- An egg
- Tofu
And don’t get me started on dips and sauces. There are so many that would work with these sweet potato waffles:
- Good old mint chutney
- Spicy tomato chutney
- Tahini yogurt sauce
- BBQ sauce
- Sriracha
- Pesto
I made a simple soy-honey mustard sauce for them. Simply mix a tablespoon of soy sauce, a teaspoon of honey, and half a teaspoon of mustard in a small bowl. Add chili flakes and coarsely ground pepper, and you are done. Drizzle on the sweet potato cornmeal waffles and relish!
More Sweet & Savory Waffle Recipes
Apple Cinnamon Buckwheat Waffles
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these sweet potato waffles as much as we do!
📖 Recipe
Sweet Potato Waffles (Gluten-Free)
Ingredients
- 2 medium Sweet Potatoes,cooked I cooked them in my pressure cooker. You could even steam them.
- 1 1/4 cup Almond milk you can use any milk
- 2 tbsp Extra virgin Olive oil
- 1 Egg, beaten
- 1 cup Cornmeal
- 1 tsp Turmeric powder
- 1 tsp Baking powder
- 3/4 tsp Salt
- Small handful fresh basil, finely chopped
Instructions
- Place the sweet potatoes, olive oil and almond milk in a blender. Process till smooth.
- Pour out into a large bowl, stir in the beaten egg, cornmeal, baking powder, salt and turmeric powder. Mix the chopped basil in the batter.
- Preheat your waffle iron according to manufacturer's instructions.
- Grease the waffle cavities well and pour a ladleful of batter in the cavity. Let the batter cook for 5-6 minutes, until golden and crisp.
- Repeat with the rest of the batter. Serve warm. Enjoy!
Isha says
For those of us without a waffle iron, do you think these would work as pancakes too?
Natasha Minocha says
Hi Isha! Yes absolutely! I do that a lot..use the same batter for both. 🙂 Do let me know how it worked out for you. Cheers