Sweet-Potato Waffles with Fluff

F&W's Justin Chapple makes this fun dessert by cooking shredded sweet potato in a waffle iron, then adding Marshmallow Fluff and pecans.

Total Time:
40 mins


  • 2 pounds sweet potatoes - peeled, coarsely shredded and squeezed dry

  • 2 large eggs, lightly beaten

  • 1/4 cup all-purpose flour

  • 2 tablespoons light brown sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 3/4 teaspoon kosher salt

  • 3 tablespoons melted unsalted butter, plus more for brushing

  • Marshmallow Fluff, for topping

  • Chopped toasted pecans, for topping


  1. Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the shredded sweet potatoes with the eggs, flour, sugar, cinnamon, baking powder, salt and the 3 tablespoons of melted butter.

  2. Brush the waffle iron with melted butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with Marshmallow Fluff and chopped toasted pecans.


You can also make these in a Belgian waffle maker. Spoon one-third of the mixture onto the waffle iron instead of one-fourth.

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