Combining the flavor of a potato pancake with a waffle iron, these tasty waffles are irresistible! My sweet potato latkes are perfect for any time of the day because they’re nutritious, light, and satisfying!

Prep Time: 20 Minutes | Cook Time: 5 Minutes/Waffle | Servings: 4

Ingredients:  

• 2 large or 3 medium sweet potatoes, about 1 pound, peeled 
• 2 scallions (white and light green parts), finely chopped 
• 1/2 cup almond flour 
• 2 eggs, lightly beaten 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• Dash of cayenne 
• Avocado, coconut, or olive oil pan spray 

Instructions:

Preheat a waffle iron to medium. Cut the sweet potatoes into 2" chunks and 

shred them in a food processor using the shredding/grating disk. Putthe 

shredded sweet potatoes in a fine-mesh sieve and squeeze out as much water 

as you can, or wrap in a clean kitchen towel or paper towels and twist to dry the 

potatoes. (You will stain the towel, so don't use your best one.) In a large bowl. 

combine the sweet potatoes, scallions, almond flour, eggs, baking powder, 

pepper, and cayenne and mix well. 

When the waffle iron is hot, spray it with pan spray. Scoop a rounded % cup or 

less (depending on the size of your waffle iron) of the sweet potato mixture and 

pour it onto the center of the waffle iron. Cook for about 5 minutes, until 

browned. Repeat with the remaining sweet potato mixture. Serve the waffles 

warm. 

Notes:

The drier the sweet potatoes, the better the waffles. 

Other add-ins you might like: cinnamon, nutmeg, or pumpkin pie spice. 

Ifyou don't have a food processor, use a box grater on the side with the round 

Every waffle iron is different. You may need to adjust the temperature or 

cook time 

These refrigerate well ifyou have leftovers. You can reheat them in a 

but they retain their crispiness when reheated on the stovetop.