Sweet Potato Casserole Waffles - Carolina Country

Sweet Potato Casserole Waffles With brown sugar syrup

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Sweet Potato Casserole Waffles

We’re having a little fun with this one — turning a sweet potato casserole into happy little waffles! Sweet tooth? You’ll love this. 


  • 6 slices bacon
  • 1 bag (20-ounce) frozen sweet potato fries
  • 2 eggs
  • 1 teaspoon salt
  • Marshmallows and wood skewers
  • 1 cup buttermilk, divided
  • ½ cup butter
  • ¼ cup light brown sugar
  • ¼ cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • Butter, softened
  • Cinnamon sugar
  • 2 bags (7-ounce each) sugared pecans, roughly chopped


  1. Cook and crumble bacon.

  2. Bring fries to room temperature in a large bowl. Using hands, squish eggs and salt into fries to make “batter.” Let stand while preparing marshmallows and sauce.

  3. Slide 3 marshmallows onto each skewer and toast. Do this over a gas stove burner, with a lighter or butane torch. Stand skewers in a glass until plating.

  4. Preheat oven to 200 degrees.

  5. To make the brown sugar syrup, heat ¾ cup of buttermilk with butter, sugar and maple syrup in a small heavy saucepan to a low simmer. Mix cornstarch into remaining ¼ cup buttermilk to make a slurry. Whisk into sauce and heat 1–2 minutes to thicken. Stir in vanilla and turn off heat.

  6. Heat waffle iron to highest heat. Lightly spray with oil.

  7. Place mound of fry mixture onto hot iron. Close and cook 6–8 minutes. 

  8. Drizzle warm syrup over waffles. Top with a dollop of butter, dust with cinnamon sugar and scatter with sugared pecans and bacon crumbles. Serve with marshmallow skewers. 

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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