Crispy sweet potato waffles stacked with creamy avocado, fresh greens, crunchy cucumber, smoked salmon, and a perfectly cooked fried egg—this savory breakfast sandwich offers a wholesome, vibrant start to the day. Packed with nutrients and layered with contrasting textures and flavors, it’s the perfect choice for a satisfying morning meal or a nourishing brunch.
Why You’ll Love This Recipe
This savory sweet potato waffle breakfast sandwich brings together the best of taste and nutrition. It’s gluten-free (when using almond flour), rich in protein, and loaded with healthy fats and fiber. The waffles are crisp on the outside and tender on the inside, making them a delicious alternative to traditional bread. Whether you’re looking for a post-workout meal or a weekend brunch treat, this recipe offers bold flavor and a beautiful presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Potato Waffles:
- grated raw sweet potato
- eggs
- almond flour (or all-purpose flour)
- garlic powder
- paprika
- salt and pepper to taste
- olive oil spray (for waffle iron)
Filling:
- avocado, sliced
- cucumber, thinly sliced
- baby spinach or arugula
- fried eggs
- smoked salmon (optional)
- salt and cracked black pepper
- pomegranate seeds, for garnish (optional)
Directions
- Preheat the waffle iron and lightly coat it with olive oil spray.
- In a bowl, mix grated sweet potato, eggs, almond flour, garlic powder, paprika, salt, and pepper until well combined.
- Place a portion of the mixture into the waffle iron and cook for 4–5 minutes, or until golden and crisp. Repeat for a second waffle.
- While the waffles are cooking, fry eggs to your preferred doneness.
- Begin assembling the sandwich: place one waffle on a plate, add spinach or arugula, smoked salmon (if using), avocado slices, cucumber, and the fried egg.
- Top with the second waffle, season with cracked black pepper, and garnish with pomegranate seeds if desired.
- Serve warm and enjoy immediately.
Servings and timing
This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
- Vegetarian version: Omit the smoked salmon and add grilled tofu or roasted red pepper.
- Cheesy twist: Add a slice of cheese or sprinkle shredded cheddar between the layers.
- Extra spicy: Mix in a dash of hot sauce or chili flakes into the sweet potato batter.
- Different greens: Try kale, microgreens, or watercress for added nutrition.
- Make it open-faced: Use one waffle per sandwich and pile toppings high.
storage/reheating
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, place waffles in a toaster or oven until crisp. Avoid microwaving, as it may soften the texture. Store sandwich fillings separately and assemble just before serving. Fried eggs are best made fresh.
FAQs
Can I use store-bought waffles?
Yes, but the homemade sweet potato version adds superior flavor and nutrition. If substituting, choose a plain or savory waffle variety.
Are these waffles gluten-free?
Yes, if made with almond flour. Be sure to check the packaging of any additional ingredients to ensure they are gluten-free.
Can I make the waffles in advance?
Yes, you can prepare the waffles ahead of time and reheat them in a toaster or oven before assembling the sandwich.
What kind of waffle iron should I use?
A standard waffle iron works well. Make sure to grease it properly to avoid sticking.
Can I skip the egg?
Yes, the egg can be omitted or replaced with a plant-based alternative such as tofu scramble for a vegan version.
Is smoked salmon necessary?
No, it’s optional. The sandwich is flavorful and filling without it, making it suitable for vegetarians.
How can I add more protein?
Include additional eggs, a slice of cheese, or a layer of grilled chicken or tempeh.
Will the sweet potato waffles be crispy?
Yes, when cooked thoroughly and served immediately. For extra crispiness, allow the cooked waffles to rest on a wire rack before assembling.
Can I freeze the waffles?
Yes, cooked waffles can be frozen. Allow them to cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the oven or toaster.
What else can I serve with this sandwich?
Serve alongside fresh fruit, a smoothie, or roasted potatoes for a complete breakfast or brunch spread.
Conclusion
The savory sweet potato waffle breakfast sandwich is a creative, delicious way to elevate your morning meal. Packed with nutrients and customizable to your tastes, it’s both satisfying and energizing. Whether enjoyed at home or packed for a brunch picnic, this sandwich is sure to impress with its wholesome ingredients and rich flavors.
Print
Savory Sweet Potato Waffle Breakfast Sandwich
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: Fusion
- Diet: Vegetarian
Description
Crispy sweet potato waffles stacked with creamy avocado, fresh greens, cucumber slices, smoked salmon, and a perfectly fried egg—this nutrient-packed, colorful breakfast sandwich is equal parts indulgent and energizing.
Ingredients
- Sweet Potato Waffles:
- 1 cup grated raw sweet potato
- 2 eggs
- 1/4 cup almond flour (or all-purpose flour)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray (for waffle iron)
- Filling:
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 handful baby spinach or arugula
- 2 fried eggs
- 2 slices smoked salmon (optional for non-veg)
- Salt and cracked black pepper
- Pomegranate seeds, for garnish (optional)
Instructions
- Preheat your waffle iron and lightly grease with olive oil spray.
- In a mixing bowl, combine grated sweet potato, eggs, almond flour, garlic powder, paprika, salt, and pepper. Mix well.
- Scoop mixture into the hot waffle iron and cook for 4–5 minutes until crispy and golden brown. Repeat for second waffle.
- While waffles cook, fry your eggs to desired doneness.
- To assemble, place one waffle on a plate. Layer with spinach, smoked salmon (if using), avocado, cucumber slices, and the fried egg.
- Top with second waffle, crack some fresh pepper on top, and garnish with pomegranate seeds for a burst of color and flavor.
- Serve immediately while warm.
Notes
- Use a non-stick waffle iron to ensure easy release of sweet potato waffles.
- Smoked salmon can be omitted for a vegetarian version.
- Pomegranate seeds add a delightful crunch and sweetness—highly recommended.
- You can prepare waffles in advance and reheat them in a toaster or oven.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 190mg
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