Here’s another veggie loaded breakfast idea where you won’t even notice you’re eating veggies – cheesy sweet potato waffles! They’re naturally sweetened by sweet potatoes and just 1 tablespoon of sugar between 8 waffles!
I’m always looking for ways to fit more veggies into my family’s diet, especially my kids. Every bit of veg, even sneaked into their breakfasts helps to get them closer to their 5 vegetables and fruits a day.
My kids LOVE cheese, so anything with cheese is going to get bonus points! They absolutely loved these waffles and didn’t notice any veg in it. It was also a nice change for them to have a savory-sweet waffle instead of the usual sweet ones.
Why you’ll love this sweet potato waffle recipe
- Veggie-loaded
- Only 1 tablespoon of sugar for 8 waffles
- Crispy on the outside, fluffy on the inside
- Save time by making a big batch and then just reheat them in the morning
Sweet potatoes are loaded with health benefits
- Packed with vitamin B5, riboflavin, niacin, thiamin and carotenoids
- Rich in antioxidants to protect your body from free radicals and help prevent chronic diseases
- High in fiber – 6.6 grams in one cup!
- Rich in beta-carotene which is essential for eye health
Cheesy sweet potatoe waffles
Here’s another veggie loaded breakfast idea where you won’t even notice you’re eating veggies – Cheesy sweet potato waffles! They’re naturally sweetened by sweet potatoes and just 1 tablespoon of sugar between 8 waffles!
Ingredients
- 1 and 1/2 cup sweet potatoes diced and steamed
- 1 and 1/2 cup whole or skimmed milk
- 2 large eggs
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- 1/4 cup flax seed meal
Instructions
- In a blender, add sweet potatoes and milk. Blend until smooth.1 and 1/2 cup sweet potatoes, 1 and 1/2 cup whole or skimmed milk
- Add remaining ingredients. Blend to combine.2 large eggs, 1 tablespoon sugar, 2 tablespoons olive oil, 2 cups shredded cheddar cheese, 1 teaspoon salt, 2 teaspoons baking powder, 1 cup all-purpose flour, 1/4 cup flax seed meal
- Let the batter rest for 15 mins to allow it to thicken.
- Preheat waffle maker. Brush with oil.
- Pour batter onto preheated waffle maker and cook until lightly browned and crispy. Follow the manufacturer’s instructions on timing as each waffle maker is different.
- I usually have them as is. Or you can serve them with maple syrup, whipped cream, nuts or fruits if desired.
- Store leftovers in the refrigerator and reheat in the air fryer or oven. They will last 3 to 4 days in the fridge or up to 3 months in the freezer. Enjoy!
