These Sweet Potato Spinach Waffles are an easy hash brown-like waffle fritter packed with veggies and made with all gluten-free, paleo and nut-free ingredients.

These Sweet Potato Spinach Waffles are an easy hash brown-like waffle fritter packed with veggies and made with all gluten-free, paleo and nut-free ingredients. 

The excitement over the zucchini tortillas had me itching to try even more different kind of veggie recipes in the kitchen. And these sweet potato spinach waffles are SO GOOD you guys! And 100% kid and adult approved.

They are so underrated and so flavorful and easy to make! I love making the zucchini tortillas for my tacos and such, but also am loving these sweet potato waffles to add some fried eggs on top of or serve as a side dish with dinner. They are also amazing to make a waffle sandwich with too if you’re feeling fancy.

They are paleo so no grain, gluten or dairy in them! I use coconut flour, eggs, and even snuck in some greens in there. And these waffles also turned out extra crispy because I greased the waffle maker with avocado oil. This obviously optional but I like a little extra crisp with these to make them more fritter-like from the waffle make.

Make sure that you use sweet potatoes that are not roasted! I just used grated sweet potato from washed and uncooked sweet potatoes. I have not tested these with cook potatoes and I do not think they will work as nicely!

Tip: These stay fresh in the fridge for 5 days and they are great to freeze and reheat whenever you want! I even put mine in the toaster to warm up.

What ingredients are in these sweet potato waffles:

  • Grated sweet potatoes – not roasted! You’ll want uncooked sweet potato for these. A sweet potato puree wouldn’t work. Just peel and grate potatoes like you would for latkes/potato pancakes.
  • Eggs – I haven’t tried this recipe with an egg substitute or egg whites only
  • Spinach – fresh spinach or really any leafy green can work here! I use raw greens, not cooked
  • Coconut flour – I haven’t tested another flour for this recipe
  • Scallion – optional but I love adding some for flavor

How to make sweet potato spinach waffle fritters:

  1. In a medium bowl, add grated sweet potatoes, eggs, spinach, coconut flour, scallion and garlic powder and mix well with spoon
  2. Heat waffle iron per directions and grease well (this is key with mine for crispiness)
  3. Add 1/4 cup of waffle water to the waffle iron and heat on medium setting
  4. Once ready remove and add to plate then repeat directions until all batter is used
  5. Top with eggs or pair with breakfast (makes a fun latke variety too!)

Tips for success:

  • These are a great recipe to make for kids AND adults. My toddlers devoured them. Especially with some ketchup to tip
  • If you want to make these and freeze some for later – that is a great idea. I keep them in the freezer and pop them into the toaster as needed. They reheat really well! you can also use microwave, oven or stovetop
  • You can use any sweet potato variety you are craving. I typically use orange sweet potatoes in these
  • I love serving these waffle fritters with fried eggs on top. It’s the ultimate breakfast for dinner move. Or a waffle sandwich is my other go-to

A few other delicious veggie-loaded recipes to make:

Gluten-free Veggie Frittata Sticks

EASY Baked Veggie Tortillas

20-minute Healthy Veggie Rice Pilaf

The Easiest Savory Veggie Grain-free Biscuits

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Sweet Potato Spinach Waffles

5 from 3 reviews

These Sweet Potato Spinach Waffles are an easy hash brown-like waffle fritter packed with veggies and made with all gluten-free, paleo and nut-free ingredients. 

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 8 mini waffles 1x

Ingredients

Scale
  • 3 cups grated sweet potatoes (not roasted)
  • 4 eggs, whisked
  • 3/4 cup chopped spinach
  • 3 tablespoons coconut flour
  • 1/4 cup chopped scallion
  • 1/2 teaspoon garlic powder

Instructions

  1. In a medium bowl, add grated sweet potatoes, eggs, spinach, coconut flour, scallion and garlic powder and mix well with spoon
  2. Heat waffle iron per directions and grease well (this is key with mine for crispiness)
  3. Add 1/4 cup of waffle water to the waffle iron and heat on medium setting
  4. Once ready remove and add to plate then repeat directions until all batter is used
  5. Top with eggs or pair with breakfast (makes a fun latke variety too!)
  • Author: rachel mansfield
  • Category: paleo, grain-free, gluten-free, dairy-free
  • Cuisine: waffles, breakfast, side dish

xx, Rach