Vegan Sweet Potato Waffles with Maple Cranberry Topping


  • 1 1/2 c. whole wheat pastry flour
  • 1 c. spelt flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. ground ginger
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 2 1/4 – 2 1/2 c. almond milk
  • 15 oz. cooked, pureed sweet potatoes
  • 1/4 c. coconut oil
  • 1/4 c. cane sugar
  • 2 tsp. vanilla extract
  • 1/2 c. pecan halves, toasted
  • 1 c. dried cranberries
  • 2 c. pure maple syrup


  1. In a medium mixing bowl, combine sweet potatoes, salt, ginger, coriander, cardamom, coconut oil, cane sugar, vanilla and baking powder. Mix or blend well.
  2. Mix in flour and enough almond milk to make a thick batter. Add toasted pecans.
  3. Fill hot waffle iron with batter and cook for about 10 minutes.
  4. For topping heat dried cranberries and maple syrup over low heat until flavors combine. Serve over waffles. Add a little non-dairy whipped topping if you like.

* You can substitute spelt flour with other types of whole grain or gluten-free flour if you like, or try combining oat and coconut flour.

Browse Cook(s): The Holmes Sisters
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.