Paleo Sweet Potato Waffles
paleo sweet potato waffles

Paleo Sweet Potato Waffles

Starting your day with a healthy breakfast doesn’t just make for a more productive workday. It also means shifting your body’s metabolism into gear and fueling your cells for optimal functioning.

Your brain works better after a healthy breakfast. Your body is energized and your belly feels pleasantly satisfied.

But what is a healthy breakfast anyway?

Contrary to popular belief, a healthy breakfast is NOT cereal, toast and juice. In fact, a breakfast like that will spike blood sugar levels and throw your body into fat-storage mode, not to mention promote dangerous inflammation.

While farm-fresh eggs and pastured bacon make a wonderful breakfast, this standby can get a little, well, boring! And food boredom often means overeating… and eating the wrong kinds of food, at that!

Paleo Sweet Potato Waffles: A Protein-Packed Breakfast (That Tastes Like a Cheat)

But I have good news. You can indulge in the breakfast foods you crave – like fluffy pancakes, crisp waffles and even donuts – when they are made with intelligent ingredients. And that’s exactly what I did with these super-simple, healthy and delicious Paleo sweet potato waffles.

Think you have time to whip up a batch of these in the morning? Don’t worry… it doesn’t take long. Or you can also make them on a weekend and store in zip-top bags in the freezer for a toast-and-go breakfast in minutes.

Paleo Sweet Potato Waffles Recipe

Paleo Sweet Potato Waffles Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1 c. egg whites
  • 1 medium organic sweet potato, roasted
  • 5 Tbsp. Native Forest Organic Classic Coconut Milk
  • 20 drops SweetLeaf® SteviaClear Liquid Stevia
  • 0.125 tsp. Celtic Sea Salt®
  • ½ tsp. organic cinnamon
  • 4 large pastured eggs
  • 8 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • 1 tsp. baking soda
  1. In a medium bowl, add eggs, egg whites, sweet potato, stevia and coconut milk. Using an immersion blender, blend the ingredients to a smooth consistency. You can also blend the ingredients in a blender or Magic Bullet on high speed for one minute or until smooth.
  2. In a small bowl, whisk together the dry ingredients – baking soda, salt, coconut flour and cinnamon.
  3. Mix dry ingredients into wet ingredients and blend on high to fully incorporate.
  4. Preheat your waffle iron. (NOTE: Be sure to use a cast iron waffle pan or a PFOA/PFTE free waffle iron). Spray with coconut oil spray before use.
  5. Ladle ¼ to ⅓ cup onto the preheated iron, close the lid and cook for approximately one minute (time will vary according to waffle iron or pan and temperature settings).
  6. Serve with grass-fed Kerrygold Butter and a drizzle of homemade sugar-free maple syrup

Nutrient Information Per Batch

873.95 kcal Calories, 181.36 mg Calcium, 65.13 g Carbohydrate, 846 mg Cholesterol, 40.98 g Total Fat, 24.56 g Fiber, 6.21 mg Iron, 82.41 mg Magnesium 1212.06 mg Potassium, 62 g Protein,112.28 mcg Selenium, 2242.57 mg Sodium, 15.94 g Sugars, 2.69 mg Zinc, 24.24g Saturated fat, 0 trans Fat, 7.62 g Monounsaturated fats, 2.8 g Polyunsaturated fats, 22886.9 IU Vitamin A, 0.63 mg Vitamin B6, 2.8 mcg Vitamin B12, 22.4 mg Vitamin C, 70 IU Vitamin D, 2.78 Vitamin E, 3.69 mcg Vitamin K, 110.65 mcg Folate,0.27 mg Vitamin B1(Thiamin),2.09 mg Vitamin B3(Niacin),2.14 mg Vitamin B2(Riboflavin), 0.22 mcg Lycopene, 665.33 mcg Lutein and Zeaxanthin, 0.07 g ALA, 0.01 g EPA, 0.07 gDHA,480.97 mg Phosphorous, 0.93 mg Manganese, 49.03 mcg Alpha carotene, 13141.9 mcg Beta carotene, 19.93 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Mary Deliduka says:

    Is is ok to use Himalayan salt? Also what about coconut sugar or xylitol?

    • Kelley Herring says:

      Hi Mary!
      Yes and yes!

      I do prefer erythritol to xylitol, however, mainly because of its lower glycemic index and lack of “minty” flavor.

      Be Well!

  2. Can I use canned organic pumpkin? How much would equal one sweet potato?

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