Sweet Potato Waffle Breakfast Sandwich
I make these sweet potato waffles by sprinkling a little cheese on a boiled sweet potato and smashing it in a mini waffle maker. I stack them as buns in a breakfast sandwich with sausage, avocado, cheddar, a fried egg, and everything bagel seasoning.
It's a sweet, savory, and gluten free breakfast; it's also an epic swap for my Potato Waffle Breakfast Burger when you're craving something a little different!
Quick Look: Sweet Potato Waffle Breakfast Sandwich
- 🍔 Serves: 1 sandwich
- ⭐ Features: Sweet ✓ Savory ✓ Gluten-Free
- ⌛️ Prep Time: 10 minutes
- 💥 Cook Time: 25 minutes
- 🕑 Total Time: 35 minutes
- 👩🍳 Skill Level: Beginner to Intermediate
- 🏆 Why make THIS version? The sweet potato caramelizes in the waffle maker for a slightly sweet, savory bun. Use as breakfast sandwich loaded with sausage, avocado, cheddar, a fried egg, and everything bagel seasoning.
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Key Ingredients
- Sweet potato - I use one small sweet potato (or one large one cut in half), boiled and chilled so it caramelizes (instead of steams) in the waffle iron. This is one of seven other ways to waffle a potato. If you want to see the format done savory with an egg on top, my crispy potato waffle with avocado, egg, and chili crisp and fully loaded baked potato waffles are both worth a look!
- Parmesan or sharp cheddar - Goes directly on the hot iron before the sweet potato so it crisps into a crust that helps hold the whole thing together as a bun. Parmesan is nuttier, cheddar is richer and more familiar, so choose your own adventure. If you lean towards a crispy Parmesan crust, my crispy Parmesan hasselback potatoes use the same idea. 😉
- Everything bagel seasoning - it's the bridge that ties the sweet potato's natural sweetness to the savory filling. (Note: It's the same flavor profile that makes my everything bagel rice paper bagels work...highly recommend).
Substitutions & Additions
- Bacon instead of sausage is a simple, easy swap and works just as well here. If you prefer bacon over sausage generally, you also need to try my bacon, egg, and cheese breakfast sliders.
- Smoked salmon, cream cheese, and capers can slide in between the waffles nicely here. It basically becomes my crispy rice paper smoked salmon sandwich on a sweet potato bun instead.
- A fried chicken thigh between two sweet potato waffles is basically a sweet potato take on chicken and waffles. The chicken from my hot honey fried chicken sandwich is exactly the kind that works here.
- Want the mini waffle without the sandwich? My almond flour blueberry waffles use the same iron for a purely sweet version. No sausage or eggs required!
Chef Tip on Swaps: If you make any swaps, aim to keep the fillings on the lighter, saltier side. The bun's already bringing the sweetness.
How To Make My Sweet Potato Waffle Breakfast Sandwich
This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.
- Boil the sweet potato. Add the whole sweet potato to a pot of cold salted water and bring to a boil. Cook until fork tender.
- Chill it. Refrigerate the sweet potato overnight for the best result, or at least 1 to 2 hours if you're short on time.
- Prep the waffle maker. Preheat the mini waffle maker and drizzle a small amount of olive oil and a sprinkle of cheese on the iron.
- Smash the sweet potato. Place half the sweet potato in the center of the waffle maker, close the lid firmly to smash it flat.
- Cook until caramelized. Close the lid and press down firmly. Cook for 12 to 13 minutes (resist the urge to open during this time).
- Cook the sausage and egg. While the second sweet potato half cooks, cook the sausage patty through and fry the egg to your preferred doneness.
- Build the sandwich. Place one sweet potato waffle on a plate, layer on the sliced avocado, and sprinkle with everything bagel seasoning. Add the sausage patty, cheddar slice, and fried egg, then top with the second sweet potato waffle.
- Optional finish. A spoonful of hot sauce, chili crisp, or a drizzle of maple syrup over the egg before closing adds a sweet-heat dimension that's definitely worth trying!
Sweet Potato Waffle Breakfast Sandwich FAQs
The main difference is the caramelization. Sweet potatoes have more natural sugar than Yukon Gold or Russet potatoes, and that sugar caramelizes against the hot iron for a more complex color and flavor. I find the inside of the sweet potato stays softer and creamier too!
Sweet potatoes hold a lot of moisture. If that moisture is still there when the sweet potato hits the iron, it turns to steam. The steam interferes with the potato making contact with the surface of the waffle iron and...you lose the crisp we're going for. Refrigerating the sweet potato pulls the moisture out so the surface can actually caramelize (if you don't have time for overnight, aim for at least an hour).
You can, though I wouldn't recommend it. A standard waffle iron is too big for a single small sweet potato, so the smashing technique doesn't work quite as cleanly (it doesn't form a perfect mini circle). This means you tend to lose the functionality of the "waffle" when it's used as a bun.
Yes. Waffle them fully, cool them completely, and then store them an airtight container in the fridge for up to 3 days. The waffles reheat well in the oven at 375°F for 5 to 8 minutes or in the air fryer at 350°F for 3 to 4 minutes. Hot tip: Avoid microwaving them! The moisture in the microwave softens the crisp edges completely and they become floppy. If you want a second grab-and-go option for the same week, my meal-prep breakfast muffins are a great option!
Chef Josh's Expert Tips
- On the caramelization: The sweet potato will get darker than a regular potato waffle at the same cook time, and that's exactly what you want. Deeper color means deeper flavor here; it's not burned.
- On the cheese choice: Parmesan gives a nuttier, more savory crust, and Cheddar gives a richer, more familiar taste. I often reach for Parmesan when I want it to feel more refined, and cheddar when I want the sandwich to feel more classically indulgent.
- On the optional finishes: Maple syrup over the fried egg before closing may sound crazy, but it's genuinely worth a try if you feel like leaning all the way into the sweet-savory combo. Chili crisp cuts the sweetness, and hot sauce is the most straightforward option.
- On meal prep: The waffles store in the fridge for up to 3 days and reheat well in the oven or air fryer. Boil and waffle a batch on Sunday and you've got breakfast buns ready for the week.
Into This One? I Have More Potato Recipes For You...
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Recipe
Sweet Potato Waffle Breakfast Sandwich
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Ingredients
Equipment
Method
- Boil the Sweet Potato: Add the whole sweet potato to a pot of cold salted water and bring to a boil. Cook for 15 to 20 minutes until fork-tender. Drain and cool completely. For best results, refrigerate overnight. If short on time, chill for at least 1 to 2 hours.
- Preheat and Prep the Waffle Maker: Preheat the mini waffle maker. Drizzle a small amount of olive oil onto the iron and sprinkle cheese directly onto the surface.
- Smash and Cook: Cut the sweet potato in half. Place one half in the center of the waffle maker and firmly close the lid to smash it flat. Open and check that the sweet potato has filled the grooves. Fill any gaps with pinched-off pieces. Close the lid and, using a kitchen towel to protect your hand, press down firmly. Cook for 12 to 13 minutes without opening until deeply golden and caramelized at the edges. Remove and repeat with the second half.
- Cook the Filling: Cook the sausage patty through and fry the egg to your preferred doneness.
- Build the Sandwich: Place one sweet potato waffle on a plate. Layer on the sliced avocado and sprinkle with everything bagel seasoning. Add the sausage patty, cheddar slice, and fried egg. Top with the second sweet potato waffle and serve immediately.
- Optional: A spoonful of hot sauce, chili crisp, or a drizzle of maple syrup over the egg before closing adds a sweet-heat dimension worth trying.
Notes
- Refrigerate the sweet potato overnight before waffling. Sweet potatoes hold significant moisture that prevents proper crisping if not chilled first.
- Sprinkle cheese directly onto the hot iron before the sweet potato. This creates the cheese crust that holds the waffle together as a bun.
- Do not open the waffle maker before 12 minutes.
- The edges will caramelize more than a regular potato waffle. This is correct and is what makes the sweet potato version worth making.
- Serve immediately. The sweet potato waffle bun is at peak crunch right out of the iron.
Nutrition
Tried this recipe?
Let me know how it was!Note: Some links on this page may be affiliate links. If you buy something through them, I earn a small commission at no extra cost to you. I only ever link to stuff I actually use and love.
Needed to use some sweet potatoes in the fridge before going bad so tried this recipe for brewing today. It was absolutely amazing. Little sweet, little savory and so filling. Hit my macros perfectly. Would definitely recommend! Looking forward to using my little waffle maker for more of your recipes! Thank you
I'm so glad to hear this Shelbie. Thanks for sharing!!
I absolutely love this twist on my potato waffle breakfast burger! Who knew a mini waffle maker would get soooo much use? Highly recommend trying the drizzle of maple syrup as a finishing touch, it elevates the whole thing. You're going to love this one!