Savory Sweet Potato Waffles

Transform Thanksgiving leftovers into a brilliant brunch creation

A white linen holding a round black plate, atop which sits two square orange waffles and a dab of a creamy beige sauce.

Photo: Green Olive Media

Looking to use up that leftover sweet potato casserole sitting in the fridge after Thanksgiving—but less than enthused about another helping? Matt Basford’s savory sweet potato waffle recipe is the perfect solution. The chef de cuisine at Canoe in Atlanta spins a unique twist on a brunch classic, making a comforting yet creative dish that hits sweet and savory notes and gets taken to the next level by a drizzle of gravy mixed with maple syrup.

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  • Sweet Potato Waffles (Yield: 8–10 servings)

    • 4 eggs

    • 2 cups rice flour

    • 2 cups self-rising flour

    • 2 cups leftover sweet potato casserole

    • 2 tbsp. garam masala

    • 1 tsp. baking powder

    • 3 cups buttermilk

    • ½ cup canola oil

    • 1 tsp. salt


  1. Crack the eggs into the bowl of a stand mixer. Add both flours, sweet potato casserole, garam masala, and baking powder, then pour the buttermilk in while the mixer is on the lowest setting. Once gently mixed, turn speed to high and gradually add the canola oil. Let the mixture rest for 20 minutes before cooking. Follow the directions of your waffle iron to cook. Add a bit of maple syrup to leftover gravy to make the perfect sauce to accompany the waffles. Serve.