I warn you to be careful when these babies are cooking, because the whole house will smell delicious. And before you know it, your kitchen will be full of hungry mouths begging for some breakfast! I love chocolate and cinnamon together, and the addition of moist and nutritious sweet potato makes these waffles a great start to the day. My absolute favorite part, though, is that they toast perfectly straight from the freezer. You don’t have to thaw them first. Who needs an Eggo? Not this Paleo family!
DRY INGREDIENTS
1 cup (240 ml) almond flour
¼ cup coconut flour, sifted
3 TBSP (45 ml) arrowroot starch
¼ cup cocoa powder
½ tsp baking powder
1½ tsp cinnamon
WET INGREDIENTS
4 eggs
½ cup mashed cooked sweet potato
2 tsp pure vanilla extract
3 TBSP (45 ml) pure maple syrup
½ cup coconut milk (use only if needed)
Makes 8 waffles
Prep Day:
Preheat a waffle iron.
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
Pour 1/3 cup (720 ml) of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions. Repeat with the remaining batter.
Serve the waffles hot with syrup, or freeze for later. Freeze the cooled waffles in a freezer-safe zip-top bag.
Serving Day:
Simply toast a frozen waffle in the toaster or toaster oven until it is warm and crisp. No need to thaw first!
More Recipes You'll Love
Chocolate Cinnamon Sweet Potato Waffles are a breakfast that tastes like dessert and eats like fuel. Almond and coconut flours blend with cocoa, mashed sweet potato, and maple syrup into crisp, deeply chocolatey waffles with a warm cinnamon finish.
Pro Tips
- Let the waffle iron get fully hot before the first ladle — a properly preheated iron is what gives paleo waffles their crisp exterior instead of a soft, sticky one.
- If the batter is too thick (dry sweet potatoes are the usual culprit), add coconut milk a splash at a time until it looks like traditional waffle batter.
- Mashed cooked sweet potato does double duty here: natural sweetness and the moisture that keeps these cocoa waffles tender inside.
- Pour about 1/3 cup of batter per waffle so they cook evenly and crisp all the way through rather than staying soft in the middle.
- These freeze brilliantly: cool the waffles completely, then freeze in a zip-top bag and toast straight from frozen.
Frequently Asked Questions
Can I make these waffles without maple syrup?
The maple syrup is the main sweetener alongside the sweet potato, so you can reduce it, but the waffles lean more bittersweet and cocoa-forward without it.
Are these chocolate waffles paleo?
Yes: almond flour, coconut flour, arrowroot, cocoa, eggs, sweet potato, and pure maple syrup — no grains, dairy, or refined sugar.
Can I use leftover mashed sweet potato?
Exactly what this recipe is for. As long as it's plain mashed sweet potato without milk or sugar mixed in, it's perfect.
How do I reheat frozen waffles?
Pop them straight into the toaster or a hot oven for a few minutes until crisp again. They come back remarkably close to freshly made.
Recipe Card
Ingredients
Method
- Preheat a waffle iron.
- In a medium-sized bowl, combine the dry ingredients.
- Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
- Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions.
- Repeat with the remaining batter.
- Serve the waffles hot with syrup, or freeze for later.
- Freeze the cooled waffles in a freezer-safe zip-top bag.
