Sweet Potato Gingerbread Waffles made with whole wheat flour and scented with festive spices. This easy recipe makes perfect healthy freezer waffles that you can simply pop in the toaster when you’re in the mood for waffles.
When I was a kid, we were not allowed downstairs on Christmas morning until We Wish You A Merry Christmas started playing on our ancient record player. It was on actual vinyl, sung by Englebert Humperdinck, and set on a timer to start playing around eight o’clock in the morning.
We’d be poised and ready at the top of the stairs, listening for the click of the record player turning on, and as soon as we heard the first notes start to play, “Weeeeeeeeee WISH you a Merry Christmas…” the four of us would come thundering down the stairs. Thinking back, it’s a miracle no one ever got hurt.
The rule was we were allowed to open our stockings right away, but before we got to the gifts under the tree we were required to eat breakfast, and then our mother insisted on taking the world’s longest shower, getting dressed, and readying herself with pen and paper to make an annotated thank-you list before the first shred of wrapping paper could be peeled back.
To make the agony of being forced to eat a proper breakfast before we could get at our presents a little more tolerable, we were allowed to eat store-bought toaster waffles – I’m not naming names, but the brand rhymed with schmeggo – on this one magical day of the year, and we thought that was pretty much the best thing ever.
Have you tried a store-bought toaster waffle recently? Let me tell you, even with all that childhood nostalgia wrapped up around them, they are not good. So cardboardy! That chemical after taste! And, they make your teeth feel weird… what is that?! Our juvenile tastebuds did not know what’s what.
Luckily, I know a secret. The schmeggo toaster waffle people would not want you to know this, but folks, you can MAKE YOUR OWN TOASTER WAFFLES!
It gets better: you can make your homemade toaster waffles with delicious, good for you, recognizable, real-food ingredients. AND, you can make then in advance, pop them into the freezer, and then come Christmas morning all you need to do is drop your waffles into the toaster – from frozen – and *poof!* your Christmas morning breakfast is done did.
How do you like them waffles?
Let’s talk specifically about these waffles, because these aren’t ordinary waffles. Nope. These are Sweet Potato Gingerbread Waffles, and folks, they are delicious.
What’s in these Sweet Potato Waffles?
- Sweet potato purée
- Whole wheat flour
- Olive oil
- And a whole lot of festive spices
Tips and tricks for making freezer waffles
- What’s the best way to cook waffles you’re planning to freeze? You’re going to want to ever so slightly undercook your sweet potato gingerbread waffles. Not uncooked, just not as crisp and brown as you might like them if you were going to eat them straight out of the waffle iron.
- Once cooked, spread your waffles on a wire rack until completely cool, and then pop them into a freezer bag and into the freezer.
- When you’re ready for waffles, all you need to do is drop a frozen waffle directly into your toaster, let it get all crisp and toasty and delicious, and then get at it with some good quality maple syrup.
To be perfectly honest, I actually prefer my waffles out of the toaster; they’re much more crisp and delicious than if you’d eaten them right out of the waffle iron. So much so that if I’m not pointedly making a batch of freezer waffles, I always (ALWAYS!) make an extra big batch so I can stash some away.
Hey Nutrition Lady, what’s the deal with sweet potatoes?
Orange fleshed sweet potatoes are incredibly rich in beta-carotene, a pre-curser to vitamin A. In fact, some studies have shown that sweet potatoes contain even more bioavailable beta-carotene than leafy green vegetables.
Sweet potatoes also contain storage proteins called sporamins which have unique antioxidant properties. Also valuable for their anti-inflammatory benefits and blood sugar regulation, sweet potatoes are loaded with fiber, which helps steady the pace of digestion and regulate glucose uptake.
Sweet potatoes are a great source of vitamin C, manganese, vitamin B6, potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus complex carbohydrates.
Other Make-Ahead Breakfasts You Might Enjoy:
Sweet Potato Gingerbread Waffles
Sweet Potato Gingerbread Waffles with whole wheat flour, buttermilk, molasses, and spices. These are perfect freezer waffles for make-ahead breakfasts.
- 1/2 cup sweet potato purée
- 1 cup buttermilk
- 4 large eggs
- 1/4 cup extra virgin olive oil
- 3 tablespoons molasses
- 1 cup whole wheat pastry flour*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- butter or olive oil for the waffle iron
Plug in your waffle iron and let it heat up while you're mixing up the waffle batter.
In a small bowl whisk together sweet potato puree, eggs, molasses, and olive oil.
In a larger bowl whisk together the flours, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves.
Add the wet ingredients to the dry, and combine with a whisk. Do not over mix.
Grease your waffle iron, if needed, and scoop 1/4 cup of waffle batter into each section.
If you're planning to freeze the waffles, cook them until just before golden brown and then remove to cool on a wire rack.
*My whole wheat flour is really finely ground, so I recommend using whole wheat pastry flour or white whole wheat flour for similar results.
**Every waffle iron is different, so the number of waffles you get will depend on the size of your iron. I got 12 squares out of a 2-square waffle iron, which fed 4-6 people quite well.