Sweet Potato Waffles

breakfast dessert pumpkin seeds
Sweet Potato Waffles topped with raspberries and Nutella
YIELDS 4 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 lb sweet potato (about 1 large)
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • 1 ¼ cups water
  • 1 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tbsp baking soda
  • ⅔ cup cornstarch
Special Equipment


  1. Wash sweet potato and pierce with a fork several times. Place the sweet potato on a plate and microwave on high for 8-10 minutes, until fully cooked. Remove from microwave and once it is cool enough, remove and discard the skin from the sweet potato.
  2. Add Go Raw Sprouted Pumpkin Seeds and water to a blender and blend on high for 2-3 minutes, until smooth.
  3. Add the sweet potato, coconut oil, maple syrup, baking soda, and cornstarch to the blender. Blend on high until smooth.
  4. Preheat waffle iron. Spray waffle iron with non-stick spray and cook batter in preheated waffle iron on a medium-high setting.
  5. Enjoy with your favorite sweet or savory toppings.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

You may also like