You are here: Home » Recipes » Sweet Potato Waffles with Blueberry Syrup Sweet Potato Waffles with Blueberry Syrup Recipe by Our Cookbook Collection Yield 6 servings A hint of spices and a blanket of juicy berries make these waffles a breakfast treat. PrintEmail Ingredients 1 1/2 cups fresh or frozen blueberries2 tablespoons water, if using fresh berries1 tablespoon fresh lemon juice1 teaspoon grated lemon zest1 tablespoon dark honey3 tablespoons light molasses pinch of ground cloves1/3 cup peeled and diced sweet potato, or 1/4 cup canned pumpkin puree2/4 cup all-purpose flour1/4 cup whole-wheat flour1/4 cup cornmeal, preferably stone-ground1 tablespoon baking powder1/2 teaspoon salt1/8 teaspoon ground cinnamon1/8 teaspoon ground ginger1 cup plain soy milk2 tablespoons olive oil1 egg white Instructions 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.