Sweet Potato Waffles with Cranberry Maple Syrup

These flavorful waffles are filling, lightly spiced, slightly sweet, and perfect for the holidays. They can easily be made using leftover sweet potato casserole and cranberry sauce after Thanksgiving or for a festive Christmas morning breakfast!

Original recipe makes 5 servings

Ingredients

Waffles:
1 1/2 cups sweet potato puree
2/3 cup milk
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 tablespoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
Syrup:
1 cup maple syrup
1/2 cup cranberry sauce
1/2 teaspoon ground cinnamon

PREP

15 mins
COOK

10 mins
READY IN

25 mins

Directions

Preheat a waffle iron according to manufacturer’s instructions.
Stir sweet potato, milk, egg, and butter together in a bowl. Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. Add potato mixture to flour mixture; stir until batter is just combined.
Ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
Stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. Cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. Pour syrup over cooked waffles.