Sweet Potato Waffles with Blueberry Syrup
- Yield: 6 servings
- 1 1/2cups fresh or frozen blueberries
- 2tablespoons water, if using fresh berries
- 1tablespoon fresh lemon juice
- 1teaspoon grated lemon zest
- 1tablespoon dark honey
- 3tablespoons light molasses
- pinch of ground cloves
- 1/3cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree
- 2/4cup all-purpose flour
- 1/4cup whole-wheat flour
- 1/4cup cornmeal, preferably stone-ground
- 1tablespoon baking powder
- 1/2teaspoon salt
- 1/8teaspoon ground cinnamon
- 1/8teaspoon ground ginger
- 1cup plain soy milk
- 2tablespoons olive oil
- 1 egg white
- To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 T of the molasses, and the cloves. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the berries burst and the juices are slightly thickened, about 5 minutes. (Frozen berries may take slightly longer to thicken.) Set aside and keep warm.
- If using sweet potato, bring a small saucepan half full of water to a boil. Add the sweet potato, return to a boil, then reduce the heat to medium-low and simmer until very tender, about 10 minutes. Drain and puree in a food processor or mash with a potato masher until smooth. Set aside. If using pumpkin puree, reserve.
- In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon, and ginger. In a large bowl, whisk together the soy milk, sweet potato puree, olive oil, and the remaining 2 T molasses. Add the flour mixture and stir just until combined.
- In a spotlessly clean bowl, using an electric mixer on high speed, beat the egg white until stiff peaks form. Gently whisk one-third of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
- Place a baking sheet in the oven and preheat to 225F. Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer’s instructions. (If the batter thickens, thin with a little soy milk.) Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles. Serve topped with syrup.