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Delicious sweet potato waffle breakfast burger with fried egg, avocado, and crispy sausage patty.
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Sweet Potato Waffles Breakfast Sandwich

A small sweet potato boiled, chilled overnight, then smashed in a mini waffle maker with cheese until deeply golden and caramelized. Used as the bun for a breakfast sandwich with sausage, avocado, cheddar, fried egg, and everything bagel seasoning. Naturally gluten free and genuinely one of the better breakfast ideas to come out of a waffle maker.
Course Breakfast
Cuisine American
Keyword gluten free breakfast sandwich, sweet potato breakfast, sweet potato waffle bun, sweet potato waffle recipe, sweet potato waffles
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 sandwich
Calories 774kcal
Author Chef Josh

Equipment

Ingredients

Sweet Potato Waffle Buns

  • 1 small sweet potato
  • 1 teaspoon olive oil divided
  • 2 tablespoon shredded Parmesan or sharp cheddar cheese
  • Pinch of salt

Sandwich

  • ½ avocado sliced
  • 1 small breakfast sausage patty 2 to 3 oz, cooked
  • 1 slice cheddar cheese
  • 1 fried egg
  • 1 teaspoon everything bagel seasoning

Instructions

  • 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.
    Sweet potato, covered in shredded cheese, in a waffle maker to be turned into a waffle.
  • 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.
    Close-up of crispy sweet potato waffle with cheese in a waffle iron
  • 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.
    Close-up of a breakfast burger with fried egg, avocado, and grilled patty.
  • 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.
    Savory breakfast sweet potato waffle burger with fried egg, avocado, and sausage patty.

Video

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, not on top. 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

Serving: 1 sandwich | Calories: 774kcal | Carbohydrates: 55g | Protein: 28g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 241mg | Sodium: 1032mg | Potassium: 1451mg | Fiber: 14g | Sugar: 10g | Vitamin A: 32950IU | Vitamin C: 16mg | Calcium: 441mg | Iron: 3mg