Blueberry Sweet Potato Waffles

Blueberry Sweet Potato Waffles

If you follow us on Instagram, you know I’m having a serious love affair right now with my waffle maker. Then if you throw in the fact that we’re occupying the space when the last of summer’s local blueberries can be found in the grocery stores (or my very own freezer) alongside sweet potatoes and pumpkins, you’ll find yourself with this latest post about my Blueberry Sweet Potato Waffles. A food pairing of blueberries and sweet potato does seem to be as wrong as your white skirt with a velvet blazer but it’s not. In fact, these two cats are more like peanut butter and jelly, but better. Well, obviously, they’re better since they’re together in a waffle.


Blueberry Sweet Potato Waffles

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: Makes: 4 large waffles


  • 1 1/2 cups spelt flour
  • 3 tsps baking powder
  • 1/2 tsp salt
  • pinch of allspice
  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 Tbsp oil
  • 1 Tbsp maple syrup
  • 1/4 cup sweet potato puree
  • 1/4 cup fresh blueberries


Preheat your waffle iron.

In a large mixing bowl, whisk flour, baking powder, salt and allspice. Stir in milk, buttermilk, eggs, oil and maple syrup. Mix in sweet potato and then fold in the blueberries.

Coat waffle iron with oil or nonstick spray; repeat if necessary between batches. Follow the waffle iron’s instructions for cooking.

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    • Laura
      October 28, 11:00 Reply

      Love your site! That avocado and beet root salad is my everything!

  1. lyn
    October 24, 14:14 Reply

    Would it be possible to use whole wheat or all=purpose flour instead of the spelt flour?
    What is the advantage of using spelt flour?

    • Laura
      October 28, 10:59 Reply

      Hi Lyn,

      Thank you for your note. You can absolutely sub spelt flour for ap flour. You don’t have to adjust the ratio. And we use spelt since it has a bit less gluten than whole wheat or white as we have some sensitivity in our household. Hope this helps.

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