Tag Archives: thanksgiving brunch

Sweet Potato Waffles with Cinnamon Apples

As the season’s collective focus on sweet potatoes sharpens, I’m finding myself fixated on new and creative uses for this hearty little superfood. Dinner tonight was Sweet Potato and Black Bean Chili and this morning for Sarah’s welcome-home breakfast: Sweet Potato Waffles with Cinnamon Apples.

There could not have been a better start to a rainy, grey Sunday and now that we have all become such fans of the hearty Sweet Potato Waffle, it’s just as likely to reappear as a dinner.



  • 1 1/2 cups peeled, and cooked sweet potatoes
  • 2 cups flour
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 cup milk
  • 2 Tbsp. raw sugar
  • 1/4 cup vegetable oil
  • grated zest and 1/4 cup fresh squeezed juice from 1 orange
  • 2 Tbsp. ground flax
  • 1/3 cup chopped pecans

Cinnamon Apples:

  • 1 Tbsp. butter
  • 4 Granny Smith apples peeled and diced
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. raw sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt


  • Boil one quart of water in a large saucepan. Peel and dice one large sweet potato and add to boiling water.
  • Preheat waffle iron.
  • Sift flour, baking powder, cinnamon and salt. Set aside.
  • Beat oil, eggs, milk and sugar. Zest and juice orange and continue beating.
  • When sweet potatoes are fork tender, drain and allow to cool for a few minutes. Measure 1 1/2 cups of cooked sweet potatoes and add to batter. Beat for 2-3 minutes.
  • Add dry ingredients and beat until just combined. Stir in flax and pecans.
  • Coat waffle iron with non-stick spray and pour 1 cup of batter onto hot waffle iron. Cook until there is no longer any steam escaping from the waffle iron.
  • While sweet potatoes and waffles are cooking. Finely dice apples and add to a small skillet with 1 Tbsp. melted butter. Combine lemon juice, sugar, cinnamon and salt. Cover and simmer on medium-low heat for 5-10 minutes until apples are tender.
  • Top waffles with Cinnamon Apple mixture and butter. Serve hot.