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Crispy Sweet Potato Protein Waffles

Crispy Sweet Potato Protein Waffles

What better way to start your day than to have Crispy Potato Protein Waffles for breakfast. A strong start to a very productive day!

This delicious recipe is from our friends on Hayl's Kitchen!

🇺🇸 Cuisine: American
🏷 Course: Breakfast 
🔪 Prep Time: 2 minutes
🍳 Cook Time: 15 minutes
⏲ Total Time: 17 minutes
🍴 Servings: 4 medium round


  • 1 cup Mashed Sweet Potato
  • ¼ cup Almond Milk, or other
  • 2 Eggs
  • cup Whole Wheat Flour
  • ¼ cup Unflavored Protein Powder
  • ¼ cup Vanilla Protein Powder, 22g
  • 3 tsp Baking Powder, or 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • ¼ tsp Nutmeg
  • Cooking oil spray, for greasing




  1. Whisk together the mashed sweet potato, milk, and eggs in a bowl.
  2. Mix the whole wheat flour, unflavored and vanilla protein powder, cinnamon, nutmeg, and baking powder in a large bowl.
  3. 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.
  4. Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
  5. Close and let cook for 3½ minutes.
  6. Grease and repeat!


  • 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.

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