Sweet-Potato Waffles With Blueberry Syrup
Submitted by happyzhangbo
Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
40 minThese waffles are what happens when you want something wholesome but refuse to sacrifice crunch or flavor.
Sweet potato puree blends into a batter of whole wheat flour, cornmeal, and soy milk, giving each waffle a golden color and earthy sweetness.
A whipped egg white folded in at the end is the secret to crispy exteriors with fluffy, tender insides.
Then there’s the blueberry syrup: fresh or frozen berries simmered with honey, molasses, lemon zest, and a pinch of ground cloves until they burst into a thick, jewel-toned sauce.
Pour it over the hot waffles and watch brunch become the best meal of the day.
Variations
- Swap pumpkin puree for the sweet potato for a more squash-forward flavor in autumn.
- Use oat milk instead of soy milk if that’s what you have on hand.
- Top with sliced bananas and toasted pecans for a Southern spin.
Kitchen Tips
- Fold the egg white gently. Stir one third in first to loosen the batter, then fold the rest with a rubber spatula. Rough handling deflates the air you just whipped in.
- Keep finished waffles warm in the oven on a baking sheet while you cook the rest. Stacking them steams out the crispiness.
- If the batter thickens as it sits, thin it with a splash of soy milk. The cornmeal absorbs liquid over time.
Ingredients
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 purée in a food processor or mash with a potato masher until smooth.
Set aside.
If using pumpkin purée, 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 purée, 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 ⅓ 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 ½ 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.
Comments
I found that this recipe doesn't make 6 waffles if you are doing 1/2c batter per waffle. More like 5.