Sweet potato waffles

Fluffy, golden waffles that make for a deliciously different brunch or lunch. You’d never know they were vegan.

This recipe was created by Luke Willcox - New Product Development team.






50 minutes




Serves 4


  • 1 large, sweet potato (300g)
  • 300ml almond milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil, plus extra for cooking
  • 180g gluten free plain flour
  • 1 ½ teaspoons baking powder
  • 3/4 teaspoon sweet smoked paprika
  • 2 spring onions, finely sliced
  • Small bunch dill, finely chopped
  • Small bunch parsley, finely chopped
  • Sea salt and freshly ground black pepper

For the spinach

  • 2 tablespoons olive oil
  • 400g frozen spinach, defrosted and drained
  • ¼ teaspoon grated nutmeg
  • 1 tablespoon dairy-free butter
  • Sea salt and freshly ground black pepper
  • Dairy-free crème fraîche, sour cream or yogurt, to serve


Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.
Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.
Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.
Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.
Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.
While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.
Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.


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