Sweet Potato Waffles with Fried Egg, Bacon, and Scallions

Breakfast and BrunchComfort FoodSweet PotatoWaffle

Make these sweet potato waffles with fried egg, bacon, and scallions for breakfast, lunch, or dinner! Great way to use up leftover sweet potatoes.

Photography Credit: Sally Vargas

Breakfast for dinner. When my son was little, we called it “upside-down day”!

Waffles for supper are an especially comforting way to end the day. They’re relatively quick to make from scratch and they change up the meal routine in an unexpected way.

Any break in routine feels slightly festive, no matter how simple.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

Speaking of festive, these sweet potato waffles would be a great choice to serve a house full of guests on a holiday weekend. They’re good any time of day, really — breakfast, brunch, lunch, or dinner. No matter how much we feast, we still need to eat the next day!

If you have leftover sweet potatoes in the fridge, mash them up and use them in this waffle batter. And if you don’t have leftovers, it’s still worth the extra step of baking a sweet potato just so you can make these waffles.

The fried egg on top isn’t mandatory, but it makes this into a more substantial meal.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

My method for making a sunny-side-up fried egg is to cook it covered and over low heat for about two minutes. When all but a thin rim of the white around the yolk is opaque, cover the pan again, take it off the stove, and let the residual heat from the pan continue to cook the egg for about thirty seconds with the lid on.

Low and slow wins every time for a pretty, smiley egg.

But don’t wait for a special occasion to make these waffles. Make them now!

Sweet Potato Waffles with Fried Egg, Bacon, and Scallions Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: 6 to 7 waffles, depending on the size of your waffle iron

Leftover sweet potatoes are perfect for this recipe. Just mash them with a fork and measure out the amount needed for this recipe.

If you don’t have leftovers, roast a whole sweet potato following this method: prick all over with a fork, place on a foil-lined baking sheet, and roast at 350°F for 45 to 60 minutes, until very soft.


For the waffles:

  • 12 ounces bacon
  • 1 cup (140g) flour
  • 6 tablespoons (103g) cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup sweet potato mash (See Recipe Note)
  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter
  • 3 scallions, thinly sliced
  • Cooking spray or vegetable oil (for the waffle iron) 

For the fried eggs:

  • 1 tablespoon unsalted butter
  • 4 or more large eggs (at least one per person)
  • Honey, for drizzling

Special equipment:


1 Cook the bacon: In a large skillet over medium heat, cook the bacon until brown and crisp. Drain on paper towels. Break each slice into a few pieces (large pieces or crumbles, whichever you like!).

2 Heat the waffle iron: Get the waffle iron heating so that it's piping hot when you're ready to make your first batch of waffles. Also, place a baking sheet in the oven and set the oven to its lowest temperature to keep the finished waffles warm before serving. 

3 Mix the dry ingredients: In a bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

4 Separate the eggs and beat the whites: Separate the yolks and whites into separate bowls. With an electric mixer, beat the egg whites until soft peaks form. Set aside.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

5 Prepare the batter: In a large bowl, whisk the egg yolks, mashed sweet potato, buttermilk, and melted butter until smooth. Add the dry ingredients and stir until blended. Gently fold in the egg whites. Stir in the scallions, reserving a few for sprinkling over the top.

Sweet Potato Waffles with Bacon, Scallions and Fried EggsSweet Potato Waffles with Bacon, Scallions and Fried Eggs

6 Cook the waffles: Brush or spray the waffle iron with vegetable oil. Ladle the batter into the waffle iron—the amount will vary according to the size of your particular waffle iron; use enough to fill the mold. Top with a few bacon pieces and close the lid.

Bake the waffles until brown and crispy. Repeat until all the batter is used. Keep the finished waffles warm in the oven while you make the eggs.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

7 Fry the eggs: In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

8 Serve the waffles: Drizzle a little honey on each waffle and top with a fried egg.

Sweet Potato Waffles with Bacon, Scallions and Fried Eggs

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

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7 Comments / Reviews

No ImageSweet Potato Waffles with Fried Egg, Bacon, and Scallions

Did you make it? Rate it!

  1. Lauren Thomas

    I have a sensitivity to corn, do you think almond meal would work as a substitute?

    • Sally

      My best guess is yes. Waffles are very forgiving. That said, I have never tested it. You could give it a try–I think the almonds would make the batter delicious. If you let it sit for a few minutes it will probably thicken a bit if it’s thin; if it’s too thin, just add a bit more flour.

  2. Allsa

    This was perfection!! My 4 & 1 yr olds enjoyed these as much asy husband & I! Thank you :)

  3. Irina K

    I love all your recipes. I am very sensitive to wheat and should be gluten free. I made the Pumpkin Gingerbread and it was delish according to my neighbors, but I can not eat them. Can you suggest how I can make it gluten free bread? I would like to use different kind of flour for the waffle as well. Thanks a lot. Appreciate it. This bread is one of my favorites. :-) Will try the waffles without the bacon since I am a vegetarian.

    • Elise Bauer

      Hi Irina, I haven’t made either of the recipes you’ve mentioned with gluten-free flour, but they might work with a gluten-free mix. I suggest trying Bob’s Red Mill gluten-free flour. Many people I know have had positive results with it.

    • Emma Christensen

      Hi, Irina! Gluten-free baking recipes can be tricky, so I’d recommend searching specifically for gluten-free breads and gluten-free waffles. That’s usually a lot easier than trying to convert existing recipes to gluten-free ingredients. Good luck!

  4. Sandy S.

    Can’t wait to try this recipe!! It sounds scrumptious. It reminds me of the first time I saw a man layer his pancakes with eggs and bacon and then cover them with maple syrup!?!? I was a kid and I though this guy was ruining his breakfast…some years later, I find myself occasionally doing the same thing! I’ve discovered a wonderful local clover honey that I’m sure will be terrific with your sweet potato waffles.

Sweet Potato Waffles with Bacon, Scallions and Fried EggsSweet Potato Waffles with Fried Egg, Bacon, and Scallions