Sandra This golden, crispy Alton Brown Sweet Potato Waffles recipe is made with fresh sweet potatoes, orange zest, and whipped egg whites, ready in about 45 minutes. The hero moment is biting into the surprisingly light interior, where the airy egg whites lift the dense potato into a fluffy cloud. I love making these on slow weekend mornings when I want a breakfast that feels like a real project with a delicious payoff.
The Secret To Getting It Right
What I learned making this recipe is that the method relies entirely on how you treat the eggs. Most waffle batters just ask you to whisk whole eggs into the milk, but Alton Brown separates them to counteract the heaviness of the sweet potato. By whipping the egg whites to stiff peaks and folding them in at the very end, you trap air bubbles that expand in the hot iron, creating a waffle that is substantial yet incredibly light.
Another surprise was the steaming step. I used to boil sweet potatoes for mashing, but steaming them as this recipe suggests prevents them from becoming waterlogged. The result is a concentrated sweet potato flavor that pairs perfectly with the bright citrus note from the orange zest, making these taste far more complex than your average breakfast treat.
Alton Brown Sweet Potato Waffles Ingredients
- 1 1/2 cups sweet potatoes, peeled and cubed (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 large egg whites, room temperature
- 1 cup whole milk
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh orange zest
- Nonstick spray or oil for the waffle iron
How To Make Alton Brown Sweet Potato Waffles
- Steam the potatoes: Place the peeled and cubed sweet potatoes in a steamer basket over a pot of simmering water. Cover and steam for 20 minutes or until they are completely fork-tender.
- Mash the mixture: Transfer the hot potatoes to a bowl and mash them until they are mostly smooth. Let them cool slightly while you prepare the other ingredients.
- Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and kosher salt.
- Combine the wet ingredients: In a separate bowl, whisk together the slightly cooled mashed sweet potatoes, milk, brown sugar, melted butter, and orange zest until well combined.
- Make the batter: Pour the wet sweet potato mixture into the dry flour mixture. Stir gently with a spatula just until combined; a few lumps are fine, but do not overmix.
- Whip the egg whites: Using an electric mixer, beat the room-temperature egg whites in a clean bowl until stiff peaks form.
- Fold and cook: Gently fold the beaten egg whites into the batter in three batches to preserve the air bubbles. Scoop the thick batter onto a preheated, greased waffle iron and cook for 5-6 minutes until golden brown and crisp.
Recipe Tips
- Room temperature eggs: Cold egg whites struggle to reach maximum volume. Let your eggs sit on the counter for 30 minutes before separating them to ensure you get stiff, glossy peaks.
- Don’t overmix the flour: When combining the wet and dry ingredients, stop mixing as soon as the flour streaks disappear. Overworking the gluten will make the waffles rubbery instead of tender.
- Check your iron temp: Sweet potato batter has a higher sugar content than plain batter, meaning it can burn faster. If your waffle iron has a temperature setting, start at medium-high rather than the highest setting.
What To Serve With Sweet Potato Waffles
These waffles have a natural earthiness that pairs beautifully with toasted pecans and warm maple syrup. For a savory twist, try serving them with crispy bacon or fried chicken, as the orange zest cuts through the rich fat perfectly.
How To Store
Leftover waffles freeze exceptionally well. Let them cool completely on a wire rack, then stack them with parchment paper in between and store in a freezer-safe bag for up to 3 months. To reheat, pop them directly into the toaster or a 350°F oven until crisp again.
FAQs
Can I use canned sweet potato puree?
Yes, you can substitute the steamed potatoes with about 1 cup of canned puree, but make sure it is 100% sweet potato with no added syrup. The texture may be slightly denser than using fresh steamed potatoes.
Why are my waffles soggy?
Sogginess usually comes from undercooking or stacking hot waffles on top of each other. Ensure you cook them until deeply golden, and always place cooked waffles on a wire rack to keep the bottoms crisp.
Can I make the batter ahead of time?
It is not recommended to make this specific batter ahead because the beaten egg whites will deflate over time. You can steam and mash the potatoes a day in advance, but mix the final batter right before cooking.
Nutrition
- Calories: 365 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 420mg
- Total Carbohydrate: 52g
- Protein: 11g
Try More Recipes:
- Alton Brown Sweet Potato Casserole Recipe
- Alton Brown Chipotle Smashed Sweet Potatoes Recipe
- Alton Brown Baked Potato Recipe
