Sweet Potato Egg Waffles

We all love waffles, but sometimes it’s good to change it up. So here are some waffles that have the gluten- and dairy-free crowds in mind, featuring eggs and all kinds of other savory tidbits.
By / Photography By Mary McClung | December 18, 2015


Plug in waffle iron and heat.

In medium-sized skillet, heat olive oil on medium heat. Sauté mushrooms, leeks and sweet potato until soft. Toss in salt, pepper and spinach and cook until leaves just begin to wilt. Remove from heat and set aside.

Whisk eggs and baking soda in mixing bowl. Add sautéed vegetable mix to egg mixture.

Coat top and bottom of waffle iron with cooking spray. Add cup of veggie egg mix to waffle iron. Do not overfill and add just enough to barely cover the bottom grate. Close waffle iron and cook for about two minutes. Remove carefully with fork. Spray waffle iron between each batch.

Serve immediately. Try one with salsa, fresh avocado and goat cheese, or for that savory and sweet combination, butter and maple syrup. 


  • 2 tablespoons olive oil
  • 8 button mushrooms, cut into thin slices
  • 1 medium leek, white and light green parts only, chopped
  • 1 small sweet potato, peeled and cut into small pieces
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 handful of fresh spinach
  • 8 eggs, whisked
  • ¼ teaspoon baking soda
  • Non-stick cooking spray
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