1 cup cooked sweet potato puree (from about 1 large sweet potato)

1 cup buttermilk (or ½ cup plain yogurt + ½ cup water)

2 large eggs

2 tablespoons vegetable oil (or light olive/coconut/avocado oil)

1 cup all-purpose flour (or gluten-free flour blend)

1 teaspoon smoked paprika (sweet variety)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine kosher salt

½ teaspoon freshly ground black pepper

⅓ cup shredded sharp cheddar cheese

¼ cup grated Parmesan cheese

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Mix Wet Ingredients: In a mixing bowl, whisk together the sweet potato puree, buttermilk, eggs, and vegetable oil until smooth.
Combine Dry Ingredients: In a small bowl, mix the flour, smoked paprika, baking powder, baking soda, salt, and pepper. Gradually add to the sweet potato mixture and whisk until combined.
Add Cheese: Fold in the cheddar and Parmesan until evenly distributed.
Cook Waffles: Preheat your waffle maker and lightly grease if necessary. Spoon 2 tablespoons of batter per mini waffle into the iron and cook for 4–6 minutes, until golden and crispy.
Serve: Enjoy warm, topped with avocado, chili flakes, or a fried egg.