So says Sarah…

Sweet potato quinoa waffles

Posted in About Food by Sarah Lipoff on 01/19/2011

© Sarah Lipoff 2011

The other day I couldn’t resist baking up a ton of sweet potatoes to enjoy with dinner and feed the babe the next day. The thing is, I really went a bit too crazy with how many I baked and we had sweet potatoes with dinner, the babe had sweet potatoes for lunch, and we even had sweet potatoes with dinner again. And, there were STILL leftovers.

So, I figured we could have them for breakfast, too! I also had some leftover quinoa from a big salad I had made, and decided to toss them together for a tasty breakfast treat – sweet potato quinoa waffles! Who can resist that combo, right? And, super tasty as well as super healthy with all that protein packed quinoa and vitamin filled sweet potato! Serve the warm waffles with a pat of cold butter and drizzle of warm maple syrup as topping – yummmmmmmm.

What you need

1 cup cooked and mashed sweet potato

1 cup cooked quinoa

2 cups flour

2 Tablespoons brown sugar

1 teaspoon baking powder

2 eggs

1/2 cup milk

1/4 cup vegetable oil

Dash of salt and cinnamon

What you do

Mash together the sweet potato and quinoa in a mixing bowl. One they are blended together well, you can add the brown sugar, dash of salt and cinnamon, and baking powder and give another good mix.

Now you can add the milk, eggs, and oil and get everything all incorporated well. Slowly blend in the flour until nice and smooth.

Start heating up your waffle maker. What, you don’t have one? Well, go out and pick one up. Really. You should have one, even if only to make sweet potato waffles once in a blue moon. You’ll thank me later, I promise.

Coat a paper towel with a drizzle of oil and get your waffle ready for making something tasty by giving it a wipe down.

When your waffle maker is ready, pour about 1/3 cup of the waffle mix into your waffle maker. You’ll find out after the first waffle if your maker likes more or less batter. Every waffle maker is a bit different.

You’ll know your waffles are ready when they are golden brown on the outside and easily release from the waffle maker.

Now that you’ve got a big stack of sweet potato quinoa waffles, all that’s left is to slather on the butter and syrup and (maybe) share with others.

And, hey, these waffles aren’t only for breakfast. They are also fantastic alongside BBQ chicken or underneath a nice pork chop!

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8 Responses

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  1. Sharon said, on 01/19/2011 at 6:31 pm

    This sounds really yummy! We didn’t have waffles when we were there. How come? 🙂

  2. Wendy said, on 01/21/2011 at 11:35 am

    Those sound amazing! Please come to Boston and make some 🙂

  3. karen said, on 03/20/2011 at 4:15 pm

    These look YUMMMMY! I will be buying a waffle maker for my husband’s B-Day this week! He wants one anyway so it works out nicely!

  4. Andrea said, on 09/05/2011 at 2:21 pm

    These are just delicious. I was skeptical of the 2 cups of flour, so used 1 cup and a little extra milk to get the right consistency. I have a Waring Pro waffle maker and I would say I used 2/3 cup batter for a full-sized waffle. Thanks for the recipe! I am all set for a week of healthy breakfasts.

    • Sarah Lipoff said, on 09/05/2011 at 4:04 pm

      Awesome, Andrea – I’m happy you tried the recipe! I’m also glad you tweaked the recipe to work and taste perfect for you 😉
      Happy Cooking!

  5. Stephanie said, on 09/06/2011 at 12:40 pm

    Will definitely try this. I developed a pumpkin waffle recipe years ago. Since discovering quinoa, I too want to use it more. It is gentle on the digestive tract too, so I’m thinking people with Crohn’s Disease may benefit. I will try changing the recipe into a gluten free recipe and use agave syrup on top. I love agave in place of maple syrup and it’s much healthier. Thanks for sharing!

  6. Theresa said, on 06/29/2012 at 5:09 pm

    I found your recipe today and used it as inspiration for my dinner tonight. I used butternut squash instead of sweet potato, and agave nectar instead of brown sugar. They were delicious!

    • Sarah Lipoff said, on 06/29/2012 at 6:52 pm

      Yay, Theresa! I’m so happy you enjoyed the recipe! I’ll have to try with butternut squash – sounds wonderful!


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