Preheat the waffle iron to its highest setting to ensure a crisp exterior.

In a medium mixing bowl, whisk the eggs until frothy.

Add the mashed sweet potato, melted coconut oil, and almond milk to the eggs, whisking until the mixture is smooth.

Sift the protein powder, oat flour, baking powder, cinnamon, and salt into the wet ingredients.

Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Lightly coat the waffle iron with non-stick cooking spray.

Pour approximately 1/2 cup of batter into the center of the preheated waffle iron.

Close the lid and cook for 5 to 7 minutes, or until the steam has mostly stopped and the waffle is golden brown.

Carefully remove the waffle and place it on a wire rack for 1 minute to allow the surface to crisp further before serving.