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

Serves 2 waffles

Pumpkin Spice Sweet Potato Noodle Waffles (Gluten-Free)

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 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


  1. Heat up the waffle iron.
  2. 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.
  3. 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.)
  4. Serve with maple syrup and berries.

Pumpkin Spice Sweet Potato Noodle Waffles

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What a fun, fun recipe!
Anonymous says:
Looks sooo delicious!!! Do you have a favorite waffle iron?
Joanne says:
Your weekend sounds awesome!! I didn't go to NYCWFF this year, though I have gone in the past. That session you went to sounds pretty interesting. Also what is this Mood Fabrics place of which you speak?! I feel like i need to go there. The.Boy left me alone for the weekend also and I definitely had some severe moments of loneliness. I could have used these waffles for sure!
These are amazing!! So very cool--I now officially need a waffle maker. And your weekend sounds like it was wonderful! I would have loved to go to that Food Network event :)
Laura - thank you so much! Well, you can make the same version as a pancake, so don't rush out to get a waffle iron just yet!
Erin Mooney says:
Hi, to make them as pancakes, just form them and saute? Thanks!
Carly Glazer says:
Yes! Form and press down in a saute pan!
Jackie says:
Conveniently, I have three sweet potatoes left after making your ham and cheese 'sandwich' last night - DELICIOUS! Wish I bought more ham to make another. Also made the butternut squash soup with swiss chard. I am thrilled with my spiralizer!
Jackie - I'm so happy you loved the ham and cheese 'sandwich'! Let me know how the soup goes. So happy you like your spiralizer!
Joanna says:
Just a quickie, how did the pumpkin get to be noodles? I missed that step, and what is in pumpkin spice...don't have that here in Australia...
Joanna says:
I mean sweet potato, how did the sweet potato turn into noodles...not pumpkin... :)
No worries! You have to spiralize the potato first. A guide on this is available here: http://www.inspiralized.com/2013/08/20/fried-egg-and-sweet-potato-noodles-with-bacon-vegetable-hash/ I hope this helps!
where can you buy a spiralizer?
Peggy- go to my "shop" page and you will see the link to buy it off of Amazon!!
Suzanne says:
Delicious! This was my first attempt at spiralizing. I was apparently in such a hurry, I didn't read your recipe correctly and stuck all my egg & spiced sweet potato in my waffle iron raw (skipped the saute part) and it was still delicious! I had to press down a bit to push the mixture into place and *maybe* I over cooked it a bit... ;-) but I'll still totally make it again! Thank you!
Glad to hear you had a good experience without cooking the noodles first! Next time try cooking the noodles - it's just a fun way to eat healthy!
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Chelsea says:
1 - I just discovered your site and am in love 2 - Any way to replace the egg in this recipe? Do you think an egg replacement would work as a binder? 3 - You are are genius.
1 - Welcome! 2- Yes, you can try any egg replacer! 3 - Aw, shucks! Thank you, you're very kind!
Julie says:
I love these- have you ever had any luck with making a bunch and freezing for later?
kittlen says:
This looks great! I might veganize this recipe by using mashed banana instead of egg. I'll have to try this sometime soon (but first, I must get my spiralizer).
That sounds delicious! You could also try a flax egg, but I think banana would be great for flavor.
Melissa says:
Love the recipe but they didn't get crispy - should they have?
Anonymous says:
Just received my Spiralizer today and had to make this. OMG it is to die for! I can't wait to try more of your recipes. Thank you for all your hard work.
Aw yay I'm so glad you liked the recipe!! It's definitely a fun one :)
Rachel Bsuby says:
This sounds soooo yummy. What is the calories per serving?
Emma says:
In the cookbook, it says 1 waffle + 1/2 tbsp of maple syrup is 150 calories.
PFR says:
My go-to belgian waffle iron yeilded waffles which didn't hold their shape--although they were still yummy, they more resembled hash browns. However, this recipe is so good, I can justify having a second, skinny waffle iron which has improved the yeild considerably. Also, a spritz of cooking spray on the top of the noodles before you close the lid, will make the end product much crisper. I didnot have any luck adding the blueberries as per the cookbook, but it was fun trying.
Amanda says:
I just tried this with my Inspiralizer (which I LOVE btw) and it was so good and so easy! I had big plans to have some fruit and nut toppings on the waffle but it was so good I ate it before I realized I forgot to add the toppings! Next time haha!
Joy Devor says:
Hi! Is there another way to pre-cook the sweet potatoes or is sauteing it in the frying pan the easiest way? It looks so adorable- can't wait to try it!
Ali Maffucci says:
You can also roast them in the oven!
Arlene says:
I want to try these savoury! Thank you for the idea. I'll throw in some parmesan and salt and pepper. Yum!!
Meaghan says:
We do have a few recipes for savory waffles if that's more your thing! They're delicious either way! https://inspiralized.com/chorizo-parsley-and-potato-noodle-waffles/ and https://inspiralized.com/savory-parsnip-noodle-chive-waffles/
Candace says:
I can't wait to try these with my new Inspiralizer!
I made this tonight for dinner and it exceeded my expectations! Hubby loved it too. :) This will become a regular dish in our gluten-free life. Easy and delicious! Thank you!
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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