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Sweet potato waffles with blueberry syrup

Recipe Information

Description:
Sweet potato waffles with blueberry syrup is a delicious American recipe usually served as a main dish. It requires about 25 minutes of prep time and about 20-25 minutes of cooking time for a combined total time of 50 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 25 Minutes
Cook Time 20-25 Minutes
Total Time 50 Minutes
Difficulty Intermediate
Main Ingredient Blueberries; Sweet Potatoes; Flour
Category Fruit; Vegetables; Rice & Grains
Meal Breakfast; Brunch
Type Main Dish
Cuisine American
Cook Method Boiling; Baking
Diet

Ingredients

  • 1 1/2 cups fresh or frozen blueberries

  • 2 tablespoons water, if using fresh berries

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon grated lemon zest

  • 1 tablespoon dark honey

  • 3 tablespoons light molasses

  • Pinch of ground cloves

  • 1/3 cup peeled and diced sweet potato

  • 3/4 cup all-purpose (plain) flour

  • 1/4 cup whole-wheat (whole-meal) flour

  • 1/4 cup cornmeal, preferably stone-ground

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon ground ginger

  • 1 cup plain soy milk

  • 2 tablespoons olive oil

  • 1 egg white

Directions

  • In a small saucepan, mix the first five ingredients (blueberries to honey), 1 tablespoon molasses, and a pinch of ground cloves. Place the saucepan over medium-high heat. When the syrup begins to boil, reduce the heat. Allow the syrup to simmer for 5 minutes or until the liquid begins to thicken and the blueberries burst. Once syrup has thickened, remove from heat and set aside.

  • To cook the sweet potato, add the potato to a pot of boiling water and cook for 10 minutes or until soft when poked with a fork. Also, the potato can be in the microwave for approximately 5 minutes after it has been poked several times with a fork to release steam. When the potato is softened, add to a food processor and blend until smooth. Set aside.

  • After mixing the flours, cornmeal, baking powder, salt, cinnamon, and ginger, sift the combined ingredients into a small bowl. Add the soy milk, olive oil, 2 tablespoons of molasses, and potato puree to a large bowl, and whisk to combine. Transfer the flour mixture to the potato puree mixture, and stir until just combined, taking care not to overmix.

  • Beat the egg white with an electric mixer until it foams and begins to form a stiff peak. Whisk 1/3 of the beaten egg into the batter. Once the batter has lightened, add the remaining egg white and fold into the mixture using a rubber spatula.

  • Fill a waffle iron with approximately 1/2 cup of batter, and cook according to the instructions for the waffle iron. Soy milk can be used to dilute the batter if it begins to thicken during the cooking process.

  • Serve topped with syrup.

Nutrition (per serving)

  • Calories: 263 cal

  • Total fat: 6g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 0mg

  • Sodium: 298mg

  • Carbohydrate: 48g

  • Fiber: 3g

  • Protein: 6g