Sweet-Potato Waffles With Blueberry Syrup

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. Prep
15 min.
Cook
15 min.
Ready In
40 min.
6 servings
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

For the syrup:
1 1/2cups blueberries fresh or frozen
2tablespoons water if using fresh berries
1tablespoon lemon juice fresh
1teaspoon lemon zest grated
1tablespoon honeyVideo dark
3tablespoons molasses light
1pinch cloves, ground *
For the waffles:
1/3cup sweet potatoes, or yams peeled and diced
3/4cup flour, all-purpose
1/4cup whole wheat flour
1/4cup cornmeal stone-ground
1tablespoon baking powderVideo
1/2teaspoon salt
1/8teaspoon cinnamon, groundVideo *
1/8teaspoon ginger ground*
1cup soy milk plain
2tablespoons olive oilVideo
1large egg white
* not incl. in nutrient facts

Directions

To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon of the molasses, and 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 tablespoons molasses.

Add the flour mixture and stir just until combined.

Using an electric mixer on high speed, beat the egg white until stiff peaks form.

Make sure that the mixing bowl and beaters are spotlessly clean and free of fat.

Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly.

Once whipped, gently whisk 1/3 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 225 F.

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 the syrup.

First published: last updated: 2014-04-13

 
 
 
 
0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

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1 comment

I found that this recipe doesn't make 6 waffles if you are doing 1/2c batter per waffle. More like 5.

anonymous
San Diego, United States over 3 years ago
 
 
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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 22123% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 47% Vitamin C 12%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?