Breakfast
Baked Cilembu Sweet Potato Waffles with Cinnamon Caramel
Prep
20 min
Cook
60 min
Servings
4
Level
Medium
A modern take on breakfast combining naturally sweet baked cilembu sweet potato with waffle batter that's crispy outside, soft inside. Drizzled with warm cinnamon caramel, this sweet potato waffle is a whole new way to enjoy sweet potato that's anything but ordinary. Perfect as a special weekend breakfast menu or a trendy breakfast business idea that stands out from the rest.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams, baked then mashed cilembu sweet potato
- 250 grams medium-protein all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 chicken eggs
- 300 ml full-cream liquid milk
- 50 grams, melted melted margarine
- 1 tsp ground cinnamon
- 100 grams, for the caramel sauce palm sugar, shaved
- 2 tbsp, for the caramel sauce granulated sugar
- 100 ml, for the caramel sauce water
- 50 ml, for the caramel sauce thick instant coconut milk
- 1 small stick, for the caramel sauce cinnamon stick
- 2 tbsp, for topping (optional) roasted peanuts, chopped
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Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
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Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
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👩🍳 Instructions
- 1 Bake the whole cilembu sweet potatoes with their skin on in an oven at 180°C (350°F) for 40-45 minutes until tender and their sweet syrup starts to seep out. Once cooled, peel and mash the flesh until smooth.
- 2 Make the caramel sauce: cook the palm sugar, granulated sugar, and water in a small saucepan over medium heat, stirring, until the sugar dissolves and the mixture thickens slightly.
- 3 Add the thick coconut milk and cinnamon stick, keep stirring until the sauce thickens and turns glossy. Remove from heat, set aside, and discard the cinnamon stick before serving.
- 4 In a large bowl, combine the flour, granulated sugar, baking powder, salt, and ground cinnamon. Stir until well mixed.
- 5 In a separate bowl, whisk the eggs, then add the milk and melted margarine, stirring until combined.
- 6 Pour the egg mixture into the flour mixture little by little while whisking until there are no lumps.
- 7 Fold the mashed sweet potato into the batter, stirring until fully combined. Let the batter rest for 10 minutes.
- 8 Heat the waffle maker and lightly grease it with margarine. Pour enough batter into the waffle maker, close, and cook until golden and crispy on the outside (about 4-5 minutes depending on your waffle maker).
- 9 Remove the waffle and repeat until the batter is used up. Serve the waffles warm, drizzled with the cinnamon caramel sauce and topped with chopped roasted peanuts.
💡 Tips
• Choose cilembu sweet potatoes that are fully ripe (the skin should look slightly wrinkled and sticky) so their natural sweetness comes through more and you need less added sugar.
• Don't open the waffle maker until the steam stops coming out — that's a sign the waffle isn't fully cooked yet and might stick.
• If you don't have a waffle maker, this batter can also be used to make sweet potato pancakes by cooking it on a flat non-stick pan.
• The caramel sauce can be made ahead and stored in the fridge for up to 5 days — just reheat it before serving.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
8 gramg
Protein
11 gramg
Fat
48 gramg
Carbs
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