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Hot honey sweet potato waffles on a cutting board.
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Hot Honey Chicken Sweet Potato Waffles

These Hot Honey Chicken Sweet Potato Waffles are one of the most fun easy lunches or dinners I’ve made lately! A savory twist on classic chicken and waffles, they feature a cheesy sweet potato waffle base topped with shredded chicken, crunchy slaw, creamy avocado, and a generous drizzle of hot honey. Every bite is sweet, savory, spicy, creamy, crunchy, and SO good. If you've been looking for a creative way to use leftovers or bring new flavors to the table, this is the recipe for you!
Course Dinner, lunch
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Large Waffles (or 10-12 smaller ones)
Calories 412kcal
Author Christine McMichael

Equipment

Ingredients

Sweet Potatoes

  • 4 1/2 cups sweet potatoes diced
  • 1 1/2 Tablespoons avocado oil
  • 1/2 teaspoon salt

Slaw

  • 2 1/2 Tablespoons light mayo
  • 3 Tablespoons plain Greek yogurt
  • 1/2 Tablespoon olive oil
  • 1/2 teaspoon lime zest
  • 1 Tablespoon lime juice
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 Tablespoons jalapeño finely minced
  • 3 Tablespoons cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/4 cups shredded red cabbage
  • 1 1/4 cups shredded carrots

Waffles

  • 3 Tablespoons shredded Parmesan cheese
  • 3 cups shredded Mozzarella cheese low-moisture part-skim if possible
  • 3 large eggs
  • 3 cups shredded rotisserie chicken
  • 1 large avocado finely cubed
  • 2 Tablespoons hot honey or more!

Instructions

  • Mix the sweet potatoes, avocado oil, and salt in a glass casserole dish and roast for 35-40 minutes, or until they are fork-tender, tossing them 2-3 times throughout the process to make sure they don’t burn and cook evenly.
  • While the potatoes cook, blend the slaw ingredients except for the cabbage and carrots (do NOT blend those). Mix the cabbage and carrots into the aioli and set aside.
  • Once the potatoes are done and slightly cooled, mash them in a bowl with a fork until mostly smooth.
  • Add in the parmesan, mozzarella, and eggs. Mix well until evenly combined.
  • Preheat a waffle iron.
  • Use a large cookie scoop (about 1/4 cup) to scoop the batter into the waffle iron.
  • Cook for 3-4 minutes.
  • Gently lift the waffles from the iron and place them on a cooling rack until ready to serve to prevent the bottoms from getting soggy.
  • Divide the toppings over each of the waffles: shredded rotisserie chicken, avocado, slaw, and a good drizzle of hot honey. Enjoy!

Video

Notes

  • Feel free to steam sweet potatoes instead to save time!
  • If you’re roasting the sweet potatoes, you can also roast them the night before or ahead of time and store them away in the fridge until you’re ready to make these. Great for batch cooking!
  • You can also blend the roasted sweet potatoes and eggs together if you don’t feel like mashing them. Then just mix with everything else!
  • Keep food scissors nearby as you make these to snip connected cheese as you remove the waffles from the waffle iron.
  • I recommend doing the first set of waffles at 4 minutes (without opening the lid to check). If they seem too burned, then go for 3 or 3.5 minutes next time!

Nutrition

Serving: 1Serving | Calories: 412kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 761mg | Potassium: 667mg | Fiber: 5g | Sugar: 11g | Vitamin A: 13961IU | Vitamin C: 18mg | Calcium: 418mg | Iron: 2mg