THE RECIPE JOURNAL · Breakfast
Delicious Sweet Potato Waffles with a Cranberry Maple Syrup Glaze
These waffles are a delightful twist on a classic breakfast favorite, combining the natural sweetness of sweet potatoes with a warm, tangy cranberry maple syrup glaze. Perfect for cozy mornings or special brunch gatherings!
FROM THE KITCHEN • Delicious Sweet Potato Waffles with a Cranberry Maple Syrup Glaze
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating up your waffle iron so it’s ready to go when the batter is mixed. In one bowl, combine the sweet potato, milk, egg, and melted butter, giving it a good stir. In a separate large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Pour the wet ingredients into the dry and gently mix until everything is just combined—don’t overdo it or the waffles might get tough.
02
Step 2
Scoop the batter onto your hot waffle iron and cook until the waffles turn golden brown and crisp, which usually takes about three minutes. While the waffles cook, pop the maple syrup, cranberry sauce, and a little cinnamon into a small saucepan over medium heat. Stir it occasionally and let it warm up and blend together nicely, about 5 to 10 minutes.
03
Step 3
Once everything’s ready, drizzle that warm, tangy glaze over your waffles and dig in!
Why you’ll love it
These waffles are a perfect blend of sweet and savory. The natural sweetness of the sweet potatoes pairs beautifully with the tart cranberry glaze. They are hearty, flavorful, and bring a unique twist to traditional waffles.
How to serve
Serve these waffles warm with a drizzle of the cranberry maple syrup glaze. Add a dollop of whipped cream or a sprinkle of chopped nuts for extra texture. They also go well with a side of fresh fruit or crispy bacon.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a toaster or oven to keep them crisp. The cranberry glaze can be stored separately in the fridge for up to a week.
