Go Back
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
3.58 from 26 votes

Overnight Sweet Potato Belgian Waffles


  • 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
  • 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.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!