Purple Sweet Potato “Ube” Waffles
Purple Sweet Potato “Ube” Waffles are a deliciously unique twist on traditional waffles, combining the sweet, vibrant flavor of ube with a fluffy texture. Perfect for breakfast or brunch, these waffles not only add a pop of color to your table but also promise to delight your taste buds. Serve them warm with maple syrup, fresh fruit, or whipped cream for an unforgettable morning treat that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings (4 waffles) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Filipino
Ingredients
Scale
- 1 cup purple sweet potatoes (ube), boiled and mashed
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (or plant-based alternative)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or butter
Instructions
- Peel and cube the purple sweet potatoes. Boil in salted water until tender (15-20 minutes), then mash and let cool.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix milk, eggs, melted coconut oil (or butter), vanilla extract, and mashed sweet potatoes until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed; lumps are okay.
- Preheat your waffle iron according to manufacturer instructions.
- Pour about half a cup of batter onto the waffle iron and cook until golden brown (about five minutes). Serve warm with your choice of toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: - For gluten-free waffles, substitute all-purpose flour with almond or coconut flour. - Enhance flavor by adding spices like cinnamon or nutmeg to the batter. - Store leftovers in an airtight container for up to three days or freeze for longer storage.