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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.