Sweet Potato & Chive Waffles w/ Fried Eggs

This morning I had plans to make waffles but in an entirely different sort. I dreamt of making pumpkin waffles with sweet maple syrup, creamy whipped cream, and toasted walnuts piled on top. I made my coffee and began to prep the breakfast of my dreams when I suddenly looked over and saw two lonely sweet potatoes on the counter. I then thought that sweet potatoes would be a delicious substitution! The wheels started turning and I switched up the entire waffle game plan. Instead of waffles loaded with sweetness, a savory counterpart was beckoning at my taste buds. I had fresh chives on hand and knew that I had a perfect pairing at my fingertips. I substituted the warming pumpkin pie spices I would have used in the pumpkin waffles for some cumin, garlic powder, and cayenne for a little heat. The fried egg on top creates a creaminess that brings the whole dish together. Oh, and don’t forget the maple syrup! 



Sweet Potato & Chive Waffles w/ Fried Eggs
Serves 6
A savory whole wheat waffle with fresh chives and cheddar cheese. Top these with maple syrup and fried eggs and you have yourself a winner!

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Prep Time
20 min

Cook Time
30 min

Total Time
1 hr

Prep Time
20 min

Cook Time
30 min

Total Time
1 hr

  1. 1 cup whole wheat flour
  2. 1/4 cup all-purpose flour
  3. 1.5 tsp baking powder, aluminum-free
  4. 1/4 tsp baking soda
  5. 1/2 tsp sea salt
  6. 1/2 tsp pepper
  7. 1/4 tsp cumin
  8. 1/4 tsp garlic powder
  9. 1/4 tsp cayenne pepper
  10. 1 1/4 cup organic almond milk
  11. 1 cup sweet potato puree (2 medium sweet potatoes, boiled, and mashed)
  12. 3 TBSP coconut oil
  13. 1/4 apple cider vinegar
  14. 1/2 cup shredded cheddar cheese
  15. 2 TBSP chives, chopped (plus more for garnish)
  16. Sprinkle red pepper flakes for garnish (optional)
  17. Eggs for frying
For the sweet potato puree
  1. Peel and cube 2 medium sized sweet potatoes. Bring a large pot of salted water to a boil. Add the sweet potato cubes and boil for about 20-25 minutes. Strain the water and, using a hand mixer, puree the cubes into sweet potato mash. Set aside 1 cup.
For the waffles
  1. In a large bowl, combine all the dry ingredients; flours, baking powder, baking soda, salt, pepper, cumin, garlic powder and cayenne. Whisk together with a fork and set aside.
  2. In a medium bowl, combine all the wet ingredients; almond milk, sweet potato, coconut oil, and apple cider vinegar. Whisk to combine.
  3. Add the wet ingredients to the dry ingredients and fold in the chives and cheddar cheese. Prepare the waffles according to your waffle maker’s standards. Place waffles on a cooling rack on a baking sheet and place in a very low heated oven (about 170 degrees) to keep the waffles warm while the others are prepared. (Do not stack waffles on top of each other or they will become soggy.)
  4. Heat a medium pan over medium heat and spray with coconut oil. Crack one egg into the center of the pan and fry for about 1 minute, or until set on the bottom. Flip the egg over and fry for about another 30 seconds to 1 minute. (I like the yolk a little runny so I cook them for less time; if you like a hard yolk fry for about 2 minutes on each side).
  5. Place 1 or 2 waffles on a plate. Drizzle with maple syrup and top with a fried egg. Sprinkle a little chopped chive (and red pepper flakes if you like) for garnish. Enjoy!
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