Sweet potato-pumpkin hash brown waffles? Yes, please!

Sweet potato and pumpkin flavors are popping up all over these days. Combine them in these hash brown waffles to make a really fun and unique dish. Serve them with a little sour cream and candied dried cranberries, and you’ve got the perfect post-Thanksgiving Day breakfast to get you ready for all that Black Friday shopping.

Do you love a good mashup? Me too, so this fun breakfast or brunch dish mashes up the flavors of the season (sweet potato and pumpkin) with hash browns and waffles. And it’s mostly savory versus sweet for a twist on waffles.

Sweet Potato & Pumpkin Hash Brown Waffles

For the hash brown part, shred up some sweet potatoes using a box grater and a food processor.

Sweet Potato & Pumpkin Hash Brown Waffles

Then add the rest of your ingredients for the waffle batter.

Sweet Potato & Pumpkin Hash Brown Waffles

Heat up your good old waffle maker (you know, the thing that’s been at the back of your closet for the past two years), and add the batter. Cook until nice and golden brown. The aroma of cooking waffles brought all the half-awake kiddos to the kitchen, looking for samples!

Sweet Potato & Pumpkin Hash Brown Waffles

Although they’re tasty plain, you can serve them with a little sour cream and a bit of dried cranberries to get you ready for Thanksgiving.

Sweet Potato & Pumpkin Hash Brown Waffles

Sweet potato and pumpkin hash brown waffles recipe

Combine sweet potato and pumpkin for some fun hash brown waffles. More savory than sweet, they make a great addition to your next weekend breakfast. Serve with a little sour cream and dried cranberries, and you’ve got Thanksgiving in waffle form.

Yields 3 large or 12 quarter waffles

Prep time: 15 minutes I Cook time: 30 minutes l Total time: 45 minutes


  • 1 medium sweet potato, peeled and shredded
  • 1/2 cup canned pumpkin
  • 4 tablespoons all-purpose flour
  • 2 eggs, slightly beaten
  • 1 tablespoon dried onion or 1/4 cup finely chopped white onion
  • Salt and pepper, to taste
  • Sour cream, for topping
  • Dried cranberries, for topping


  1. Peel and shred the sweet potato. Wring out any excess moisture with a paper towel, and add the shredded potato to a bowl.
  2. Add the eggs, pumpkin, flour, onion, salt and pepper, and mix until just combined.
  3. Heat the waffle maker, and spray it with nonstick cooking spray. Add about 1/3 cup of batter to the waffle maker. Cook each waffle until golden brown (about 8 minutes per waffle).
  4. Cut the waffles into quarters, or serve them whole. Serve with a dollop of sour cream topped with dried cranberries.

More fun waffles

Make breakfast for dinner with cornbread waffles topped by stovetop chili
Ham, cheese and spinach waffles are even better than grilled cheese
Over-the-top huevos rancheros breakfast waffle stack


blog comments powered by Disqus