Sweet Potato Golden Waffles

Light as air with a hint of warmth, these golden Belgian waffles blend sweet potato, whole-grain flour, and a touch of vanilla into a crisp-on-the-outside, cloud-soft-inside masterpiece. Each bite has that gentle sweetness and nutty depth that feels like sunshine in breakfast form — perfect with a drizzle of maple syrup or a dollop of whipped butter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep sweet potato. Mash until smooth and let cool completely. If it seems wet, spread on a plate to dry for 10 minutes.

Step 2

In a large bowl, whisk together the flours, cornstarch, baking powder, baking soda, salt, sugar, and any spices.

Step 3

In another bowl, whisk the egg yolks, oil, buttermilk, vanilla, and sweet potato until smooth.

Step 4

Pour the wet mixture into the dry ingredients and stir gently until almost blended — it’s okay if it’s a little lumpy.

Step 5

Beat egg whites until stiff, glossy peaks form. Fold them into the batter in two batches — don’t over-mix.

Step 6

Preheat your waffle iron well and lightly oil it.

Step 7

Pour in batter and cook 5–6 minutes until golden brown and crisp.

Step 8

Transfer finished waffles to a wire rack (not stacked) to stay crisp.