Sweet Potato Waffles with Marshmallows Recipe

Name: Sweet Potato Waffles with Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet potato; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine salt; 3/4 cup buttermilk; 1/3 cup vegetable oil, plus more for brushing waffle iron; 3 tablespoons brown sugar; 1 large egg plus 1 large egg white; Pure maple syrup, for serving; 1 1/2 cups mini marshmallows; Special equipment: waffle iron (preferably Belgian style)

Servings: persons

1 medium sweet potato
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup buttermilk
1/3 cup vegetable oil, plus more for brushing waffle iron
3 tablespoons brown sugar
1 large egg plus 1 large egg white
Pure maple syrup, for serving
1 1/2 cups mini marshmallows
Special equipment: waffle iron (preferably Belgian style)

1
Preheat the oven to 350 degrees F. Poke the sweet potato with a fork a few times and bake until soft in the center, about 40 minutes.
2
Let cool, then scoop out the flesh and puree in a food processor until smooth.
3
Turn the oven down to 200 degrees F (to keep cooked waffles warm).
4
Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any).
5
Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
6
Whisk together the buttermilk, 1/2 cup of the sweet potato puree, the oil, brown sugar, egg and egg white.
7
Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's ok if there are lumps).
8
Lightly brush the top and bottom of the waffle iron with oil, then fill each section about three-quarters of the way full (there should still be some waffle iron showing).
9
Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes.
10
Keep the waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
11
Switch the oven to broil, and drizzle each waffle with a little syrup and 1/4 cup mini marshmallows.
12
Broil until golden, 15 to 30 seconds.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium sweet potato, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Sweet Potato Waffles with Marshmallows falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Waffles with Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions