Purple Sweet Potato Waffles With Chorizo Honey and Sambal Ricotta
These purple sweet potato waffles started as a simple idea and turned into one of those dishes I keep thinking about after the plate is gone. It is savory, lightly sweet, rich, creamy, crunchy, and a little unexpected in the best way.
I like to think of my recipes as guides rather than strict instructions. This is meant to inspire you, not lock you into exact measurements or steps. Cook with what you have, adjust to taste, and let this be a jumping-off point rather than a rulebook.
This dish works equally well as a savory brunch, a breakfast-for-dinner situation, or something fun to serve friends when you want to surprise them. You could even add a fried egg on top and call it a day.
The inspiration comes from a few places. I worked with waffle irons at a Japanese restaurant in Seattle called Tanaka-san, where we played around with bubble waffles and flavors like ube. I have also been using chorizo honey as a condiment since my pop-up days. It is one of those things that quietly makes everything better.
What Makes These Waffles Different
First, these are Japanese purple sweet potatoes, not ube. They are often confused, but they are very different. Purple sweet potatoes are mildly sweet, nutty, and starchy. Ube is a different root entirely and is rarely found fresh in the US.
You can find purple sweet potatoes at Uwajimaya in Seattle, H-Mart, Metropolitan Market, Safeway, QFC, or most Kroger stores. If you cannot find them, regular sweet potatoes work perfectly well here.
The waffle batter is thick, almost like a runny frosting. It should hold its shape and not pour like pancake batter. This gives you a crisp exterior and a fluffy, creamy interior once cooked.
Ingredients
Purple Sweet Potato Waffles
- 300 g roasted Japanese purple sweet potato flesh (about 2 medium potatoes)
- 1 large egg
- 30 g all-purpose flour (about 2 tablespoons)
- 12 g potato starch (about 1 tablespoon)
- 15 to 30 g melted butter, lightly browned if desired (about 1 to 2 tablespoons)
- 15 to 30 g milk (about 1 to 2 tablespoons, added gradually)
- 4 g kosher salt (about 1 teaspoon)
Sambal Ricotta
- 240 g whole milk ricotta (about 1 cup)
- 15 g sambal oelek (about 1 tablespoon)
- Lemon juice to taste
- Kosher salt to taste
Chorizo Honey
- 225 g beef chorizo (about 1 cup, loose, I like Cacique)
- 85 g honey (about 1/4 cup)
How to Make Sweet Potato Waffles
Roast the Purple Sweet Potatoes: Bake the purple sweet potatoes until fully tender. You should be able to slide a knife through easily with no resistance.
Let them cool just slightly, then remove the skins if you want a smoother texture. Skin-on also works if you prefer a more rustic feel.
Mill the Potatoes: While the potatoes are still warm, pass them through a food mill into a bowl.
You do not need to wait for them to fully cool. They cool quickly once milled and are easier to work with while fresh.
Make the Waffle Batter: Add the egg, flour, potato starch, melted butter, and salt to the milled potatoes. Mix with a rubber spatula and finish with a whisk.
Gradually add milk until the batter reaches the consistency of a thick frosting. It should hold its shape and not fall off a spoon easily.
Preheat and Grease the Waffle Iron: Heat your waffle iron and lightly grease it with nonstick spray. If you do not have spray, use a paper towel dipped in neutral oil and wipe the plates between waffles.
Cook the Waffles: Spoon the batter into the waffle iron and cook until golden brown and delicious. Timing depends on your waffle iron, so trust color and texture rather than a clock. Remove and set aside while you prepare the toppings.
Make the Sambal Ricotta: In a bowl, combine the ricotta and sambal. Whisk by hand until light and fluffy. Season with lemon juice and salt to taste.
This keeps well in the fridge and is great on toast, eggs, or roasted vegetables.
Cook the Chorizo Honey: Add the beef chorizo to a pan over medium heat. Cook until fully rendered and crispy, breaking it up into small pieces. Do not strain the fat. That fat is flavor.
Once crispy, add the honey and stir to combine. Let it simmer briefly until thick and glossy.
I like to think of this as a Mexican-style hot sauce, similar in spirit to Nashville hot but built on chorizo fat and honey.
Make extra. It will not last long.
Assemble the Dish: Spread a generous layer of sambal ricotta on the plate. Place the waffle on top. Spoon the chorizo honey over everything.
You can eat this with a knife and fork, but it is just as good picked up by hand and dipped.
How It Eats
The first bite gives you crunch from the waffle, soft fluff inside, and that nutty sweetness from the purple sweet potato. Then you get the rich, savory chorizo honey and the creamy tang from the sambal ricotta.
It is balanced, comforting, and a little addictive.
Final Notes
- This is not ube. Purple sweet potatoes are different and easier to find.
- If you want more purple color, a drop of ube extract can help, but it is optional.
- Regular sweet potatoes work great if purple ones are unavailable.
- Make extra chorizo honey and sambal ricotta. They are incredible condiments.
- This dish works beautifully as brunch, dinner, or a shared plate with friends.
Purple Sweet Potato Waffles With Chorizo Honey and Sambal Ricotta
Ingredients
Purple Sweet Potato Waffles
- 300 g roasted Japanese purple sweet potato flesh about 2 medium potatoes
- 1 large egg
- 30 g all-purpose flour about 2 tablespoons
- 12 g potato starch about 1 tablespoon
- 15 to 30 g melted butter lightly browned if desired (about 1 to 2 tablespoons)
- 15 to 30 g milk about 1 to 2 tablespoons, added gradually
- 4 g kosher salt about 1 teaspoon
Sambal Ricotta
- 240 g whole milk ricotta about 1 cup
- 15 g sambal oelek about 1 tablespoon
- Lemon juice to taste
- Kosher salt to taste
Chorizo Honey
- 225 g beef chorizo about 1 cup, loose, I like Cacique
- 85 g honey about 1/4 cup
Instructions
- Bake the purple sweet potatoes until completely tender and a knife slides through easily. Let cool slightly, then peel if you prefer a smoother texture.
- While the potatoes are still warm, pass them through a food mill into a large bowl to create a smooth, fluffy base.
- Add the egg, flour, potato starch, melted butter, and salt to the milled potatoes. Mix well, then gradually whisk in the milk until the batter is thick, smooth, and spreadable.
- Preheat and lightly grease your waffle iron. Spoon in the batter and cook until the waffles are golden brown and crisp on the outside.
- In a bowl, whisk together the ricotta and sambal until light and creamy. Season with lemon juice and salt to taste.
- Cook the chorizo over medium heat until fully rendered and crispy. Stir in the honey and let it simmer briefly until thick and glossy.
- Spread a generous layer of sambal ricotta on the plate, place the waffle on top, and spoon the chorizo honey over everything. Serve warm.
