Smoked Salmon Sweet Potato Waffle
This Smoked Salmon Sweet Potato Waffle turns two humble potatoes into the centerpiece of brunch! Orange and purple sweet potatoes get pressed into a crispy, golden crust. Then, we load it with burrata, smoked salmon, a poached egg, and a fanned avocado rose (or just regular avocado 😉).
It's the cousin of my crispy rice waffle with spicy salmon and avocado, built for the morning you have time to plate something pretty.
Quick Look: Smoked Salmon Sweet Potato Waffle
- 🍔 Serves: 2 people (as a shared brunch plate)
- ⭐ Features: Gluten-Free, High-Protein
- ⌛️ Prep Time: 20 minutes active (plus 1 hour to chill the potatoes)
- 💥 Cook Time: 15 minutes
- 🕑 Total Time: 1 hour 35 minutes (most of it hands-off chilling)
- 👩🍳 Skill Level: Intermediate
- 🏆 Why make THIS version? It looks like a restaurant plate, but it's built almost entirely out of a vegetable already sitting in your pantry😉
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Key Ingredients
- Orange and purple sweet potato - Boil these whole, then chill them completely before pressing. Cold starch holds its shape under pressure; hot starch just smears. The two colors are mostly for contrast on the plate. Two of the same color works just fine too.
- Burrata - Tear it open right over the hot waffle so it melts a little into the crevices instead of sitting on top. The same soft, melting burrata trick is the whole point of my burrata tortilla quiche.
- Smoked salmon - This is the classic bagel-shop pairing, minus the bagel. If you like that combination, it's the same backbone behind my smoked salmon rice paper sandwich. That one's built on a crispy rice paper disc instead of a potato crust.
- Everything bagel seasoning - This is the finishing touch that ties the whole plate together. I bake it right into the rice paper in my bacon, egg, and cheese rice paper sandwich, but here, it just gets sprinkled on at the very end.
- Avocado - Sliced thin and curled into a rose, it's a five-minute trick that makes the whole plate look intentional. A simpler diced version shows up in my spicy salmon rice paper tostadas, for mornings when a rose isn't happening.
Substitutions & Additions
- No waffle iron? - Slice the sweet potato into rounds and roast them. Crisp the edges under the broiler for the last few minutes. You'll lose some of the shattery crust, but the flavor still works.
- Swap the poached egg - A soft scrambled egg or a fried egg with a jammy yolk both work if poaching isn't happening today. My eggs in purgatory poaches eggs a different way entirely, right in a simmering sauce instead of water. Worth trying if you want a soft yolk without the vortex. 😊
- No burrata? - Fresh mozzarella or a few spoonfuls of ricotta bring the same creamy contrast; you'll just lose some of that melt.
How To Make My Smoked Salmon Sweet Potato Waffle
This is an overview of the recipe. All measurements and detailed steps are in the recipe box below.
- Boil the whole sweet potatoes until fork-tender, then drain and chill completely in the fridge. Chilling first is what keeps them from turning mushy in the hot waffle iron.
- Preheat the waffle iron until very hot. Cut a 2-inch piece from each sweet potato and set them side by side in the center of the iron.
- Close the iron and press hard. Cook for 13 to 14 minutes without opening it, until the waffle turns deeply golden and crispy.
- Transfer the crispy waffle to a plate and tear the burrata open over the top, so it melts slightly into the crust.
- Arrange the avocado rose in the center, and drape the smoked salmon around it.
- Nestle in a poached egg. Finish with a generous shower of everything bagel seasoning.
Smoked Salmon Waffle FAQs
Yes, boil and chill the potatoes up to 2 days ahead. They actually crisp up better once they've had time to firm up completely, so this step is easy to get out of the way early.
A hot, gently simmering pot of water with a splash of vinegar is what holds the egg together. The vinegar tightens the egg white quickly, and stirring the water into a light vortex before sliding the egg in keeps it from spreading out.
A standard square waffle maker works fine, since we're eating this open face (in comparison to my potato waffle breakfast sandwich). You'll want a bigger piece of sweet potato to fill the larger grid, and the press-and-check step matters even more since there's more surface area to cover.
Yes, the orange-and-purple combination is purely visual. A single-color sweet potato crisps up exactly the same way.
The toppings don't hold up well once assembled, so store the plain cooked waffle base and the toppings separately. The waffle reheats best in a toaster oven or air fryer; 3 to 4 minutes should bring the crisp back.
Chef Josh's Expert Tips
- On the chill step: Don't rush it. A potato that's still even slightly warm in the center will smear instead of holding a clean edge.
- On the avocado rose: Use a ripe but firm avocado. One that's gone too soft will tear instead of fanning into clean slices. (Of course, if you're not up for this - regular avocado slices work just as well!)
- On plating: Build this one on the plate you're actually serving it on. Once the burrata and salmon go down, moving the waffle gets messy fast.
Loving the potato waffle? You have to try these waffles next...
If you make this one, I want to hear about it! Please leave a comment and ★★★★★ star rating below (that helps everyone else know what the favorites are). Feel free to tag me on Instagram too, so I can see your creations 😎.
Recipe
Smoked Salmon Sweet Potato Waffle
Watch:
Ingredients
Equipment
Method
- Add the whole sweet potatoes to a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until fork-tender but not falling apart.
- Drain the potatoes and let them cool, then transfer to the fridge and chill completely. Chilling helps them firm up so they get extra crispy in the waffle iron.
- Preheat your waffle iron until very hot and lightly coat it with non-stick cooking spray or olive oil.
- Cut a 2-inch piece from both the orange and purple sweet potatoes. Place them side by side in the center of the waffle iron.
- Close the lid and place a folded kitchen towel over the top to protect your hand from the heat, then press down really hard. Hold that pressure for about 30 seconds.
- Carefully lift the lid and check the sweet potato's spread into every square and nook of the waffle iron. Use a small spoon or butter knife to gently move it around and fill in any gaps.
- Close the waffle iron again and cover with the towel, then press down really hard one more time. Cook for 13 to 14 minutes, or until deeply golden and crispy, without opening the iron.
- While the waffle cooks, bring a medium pot of water to a boil. Add a generous pinch of salt and a splash of white vinegar, then reduce the heat so the water is at a gentle simmer.
- Crack each egg into its own small dish. Stir the water into a gentle vortex, then carefully slide in the eggs.
- Poach for exactly 3 minutes for a runny yolk, then remove with a slotted spoon to a paper towel-lined plate.
- To make the avocado rose, halve the avocado, remove the pit, and peel away the skin. Slice one half crosswise into very thin slices, keeping the slices together.
- Gently fan the avocado slices out into a long line, then curl the line around itself to form a rose.
- Carefully remove the crispy sweet potato waffle from the waffle iron and transfer it to a plate. Tear the burrata open and spread it evenly over the top.
- Place the avocado rose in the center, then drape the smoked salmon around and slightly over it. Leave a small divot in the salmon and nestle a poached egg into the center.
- Finish generously with everything bagel seasoning and serve immediately, while the waffle is hot and crispy and the burrata is creamy.
Notes
- The sweet potatoes can be boiled and chilled the night before. This is the single best way to get a head start on this recipe.
- Avoid opening the waffle iron while it cooks, so the potato has a chance to develop a proper crust.
Nutrition
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I looooooooove smoked salmon and this might be one of my favorite ways to eat it! If you aren't on to the potato waffling yet...here's your chance. It's so easy, so savory and crispy, and honestly, puts me in such a good mood. Enjoy this one!