Pumpkin Spice Sweet Potato Noodle Waffles

gluten freepaleovegetarian
Pumpkin Spice Sweet Potato Noodle Waffles

These easy and simple waffles are made of just two ingredients – egg and spiralized sweet potato – and are a healthy, nutritious spin on everyone’s breakfast favorite. Pumpkin spice gives them a little extra flair, for a satisfying and whole foods friendly breakfast!

Pumpkin Spice Sweet Potato Noodle Waffles

Pumpkin Spice Sweet Potato Noodle Waffles

If you’ve never tried a spiralized sweet potato waffle before, you need to add this Pumpkin Spice Sweet Potato Noodle Waffle to your list of must-makes. With just two simple ingredients (sweet potato and egg), you can make a waffle that’s gluten-free, Paleo-friendly, keto-friendly, and a tasty, clean eating friendly way to enjoy waffles.

Spiralized sweet potatoes are subtly sweet, which makes them the perfect noodle to make into a waffle. With a drizzle of maple syrup, you won’t believe how delicious these are. They’re kid friendly too, my son loves them!

You can make these waffles with just a pinch of cinnamon, you can add some fresh berries (like blueberries) or even some chocolate (try these chocolate waffles!)

I recommend using a Belgian waffle iron, because the deeper the grooves, the easier it is to really pack in the noodles and make sure they bind well together. I also recommend letting the waffle sit in the iron for a little longer than you would with a regular flour waffle, until it browns a bit.

Make these waffles this holiday season with friends or family and they will be a hit!

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Pumpkin Spice Sweet Potato Noodle Waffles (Gluten-Free)

Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 1 tablespoon extra virgin olive oil
  • 1 medium sweet potato peeled, Blade D, noodles trimmed
  • 1 teaspoon pumpkin spice
  • 1 large egg beaten
  • to serve: maple syrup and berries


  • Heat up the waffle iron.
  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with pumpkin spice and just a little bit of salt. Toss to coat in the oil and spice seasoning and then cook for 7 minutes or until noodles are wilted, tossing frequently.
  • Add the sweet potato noodles to a large bowl and let cool for 5 minutes. Once cooled, add in the egg and toss well to coat the noodles in the egg. Pack the noodles into the waffle iron and cook until firm and slightly browned on the outside (about 10 minutes.)
  • Serve with maple syrup and berries.

Pumpkin Spice Sweet Potato Noodle Waffles

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They look absolutely delicious. Looking forward to trying and THANKS for putting this together.
ProKTools says:
so delicious dish. i prepared this pumpkin spice sweet potato noodle waffles for my family and they appreciated me. now i appreciated you to suggest us this beautiful recipe. thanks
Linda says:
This is going to be the base stack for a leftover Gordon Ramsay recipe of a stuffed (with chorizo and cannelini beans) with some sort of cream sauce! Omg thanks for an inspiration!
Carly Glazer says:
Wow Linda! Sounds delicious!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.