The recipe for Overnight Sweet Potato Belgian Waffles is from my latest cookbook, Sweet Potato Love. I love this recipe….and the cookbook. For years, I’ve made overnight waffles when we have house guests. Most of the work is done the night before and you leave the yeast batter out on your kitchen counter overnight.

I heard you gasp!

Everything will turn out perfectly fine. Active yeast bubbles away and does what it needs to do to make sure things turn out right and safe. In the morning, you whisk together eggs, sweet potato purée, vanilla, baking soda and ground cinnamon which you add to the batter. Get your waffle iron hot and everyone can make their own homemade fresh hot waffles.

Belgian waffles are a thing of beauty. Fresh hot Belgian waffles with sweet potato added are indescribably wonderful. In the recipe below, I share some tips for the making the Belgian waffle experience even greater.

Check out this recipe for Sweet Potato Bacon Hash with Baked Eggs, also from Sweet Potato Love.

I’m offering autographed copies of Sweet Potato Love at 11% of the retail rate of $24.99. That’s a savings of $2.75 per book. Autographed cookbooks make nice gifts for anyone who likes to eat. Many folks buy cookbooks who don’t cook themselves. They like to read them like novels, as do I. But, I cook. A lot.

This offer doesn’t have an expiration date but it’s available only through this page. Bookmark it and come back to it anytime you want to order an autographed copy. Please share it with your family, friends and neighbors, too. I will autograph books until my hands falls off, then I’ll figure out another way to do it.

As you know, shipping costs aren’t cheap. However, I’m picking up most of the cost and will only charge $1.55 shipping and handling for up to 3 books. US shipping addresses only.

Purchase with confidence through PayPal. I never see your credit card or bank information.

Overnight Sweet Potato Belgian Waffles

from Sweet Potato Love, by Jackie Garvin

Yield: 6 (6-inch) Belgian waffles
I stumbled (gracefully, of course) upon this recipe in the material that came with my Waring Pro Professional Belgian Waffle Maker. It’s become a favorite breakfast item for overnight house guests. The night before, you mix most of the ingredients and leave it out on the counter. If you’re worried about food safety, all I can say is I’ve made this recipe more times than I can count and it’s been perfectly safe. In the morning, a few fresh items are added and then everyone gets to make their own hot waffle whenever they’re ready. I set up a waffle bar with different toppings such as apple, cherry, and blueberry pie filling, fresh whipped cream, toasted pecans, and a variety of syrups and flavored butters. I’ve adapted this recipe to suit my taste and preference for certain ingredients. Sweet potato purée adds flavor and nutrition. For regular buttermilk waffles, omit sweet potato and cinnamon and increase buttermilk to 2 cups.

½ cup water (105°F)

1 tablespoon granulated sugar

1 packet active dry yeast (2¼ teaspoons)

1½ cups buttermilk (105°F)

½ cup unsalted butter, melted and cooled

1 teaspoon kosher salt

2 cups all-purpose flour

2 large eggs, slightly beaten

1 tablespoon vanilla extract

¼ teaspoon baking soda

1 medium-sized sweet potato, baked, cooled, and peeled

1 teaspoon ground cinnamon

Mix water, sugar, and active yeast and let stand for 10 minutes or until foamy. If it doesn’t foam, your yeast is dead and you’ll need to throw that out and start over. Whisk in buttermilk, melted butter, and salt. Whisk in flour until smooth. Wrap bowl tightly with plastic wrap and leave on the counter overnight. Be sure to allow lots of room for expansion in the bowl. The batter will at least double in size. I learned that lesson the hard way and came into my kitchen the next morning to find waffle batter dripping from my kitchen counter. In the morning, add eggs, vanilla extract, baking soda, sweet potato, and ground cinnamon to a small bowl. Whisk until smooth. Add sweet potato mixture to flour mixture and whisk just until well incorporated. Prepare waffles according to manufacturer’s recommendations. Serve warm. For batches, keep waffles warm by placing them on a baking sheet in a 200°F oven. They’re best freshly made and eaten straight from the waffle maker. If folks are lined up at your waffle maker and complaining they might perish waiting on their turn, give them a piece of fruit to tide them over. Only use the batch method in case of emergencies. I’m not sure what constitutes a waffle emergency. That’s for you to decide.

Overnight Sweet Potato Belgian Waffles. Mix most the batter the night before. In the morning, add a few fresh ingredients including sweet potato.

Print Recipe Pin Recipe Rate this Recipe

3.68 from 28 votes