Sweet Potato Waffles

Once upon a time I met a boy who moved to Gunnison to run and go to Western State. He was from Arkansas and didn’t ski,  didn’t like the cold. He told me all of this one day while we were working at the Secret Stash, and my 18-year-old, ski obsessed self thought a) I’m not really sure we can be friends and b) why the hell are you in Crested Butte?


Well, differences aside, Scott and I did become good friends, with Sunday Fundays at his house, cooking, and, eventually, skiing (“I can’t believe I lived here for four years and never tried this!” Yeah, me neither…). One of the tastiest dishes Scott ever made was his mum’s southern style sweet potatoes; pan fried to perfection with brown sugar and cinnamon. It was just like dessert! Ever since then, sweet potatoes have had a soft spot in my heart as a yummy, sweet treat. When I saw a friend’s post on facebook about sweet potato waffles, I knew that they would be absolutely amazing.


Recipe makes 6 waffles


2 large sweet potatoes, boiled and mashed ahead of time

4 eggs

1 teaspoon baking powder

1 teaspoon vanilla

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice


mix all ingredients together in a big bowl and get that waffle iron cranking! Make sure the mashed sweet potatoes are cold, you don’t want the eggs to cook when you add them. If you don’t have time to steam and mash them ahead of time, stick them in the fridge for a little bit.


We served them with nectarines, banana, cashew butter and maple syrup. YUM!


I shared this recipe with Cybele on Allergy Free Friday



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