Sweet Potato Waffle


Happy New Year! In our family, the post-holiday activity that we all look forward to is skiing. Day trips and a few weekends away keep us busy and make the gray winter days more fun. When we pack up for a long weekend, I like to have a meal plan, down to the snacks, in order to maximize my time in the snow and in front of the fire. This Sweet Potato Waffle is a recipe that will be in my ski bag for the season. It’s packed with protein and satisfies the sweet and savory cravings before or after a long day on the mountain. The cheesy interior of this waffle is Urchrüter, an organic, cow’s milk cheese from Switzerland. It’s buttery with hints of walnut and brown sugar, making it a perfect match for the sweet potato. This waffle is the perfect base for any and all toppings. Let us know what your topping yours with and tag us on Instagram!  


  • 1 sweet potato

  • 1/2 pound Urchruter, shredded*

  • 1/4 cup flour

  • 1 tablespoon smoked maple syrup*

  • 1 egg

  • 1/2 teaspoon salt*

  • 1/4 teaspoon pepper

  • 1 tablespoon canola oil for pan

*Items with an asterisk can be found at The Cheese Shop of Salem.


1.     Peel and grate the sweet potatoes, should be about 2 cups. Add grated sweet potato to a medium size bowl with the cheese, flour, salt and pepper.

2.     In a small bowl, whisk together the eggs and maple syrup. Add to the potato mixture and stir together until fully incorporated.

3.     Heat the waffle iron on high. Generously oil each side of the waffle iron with about 1 tablespoon canola oil.  Close waffle iron and cook for about 3 minutes.  

4.     Gently loosen the waffle from the sides and bottom of the pan.  Allow to cool for one minute and serve.

Makes 2 waffles