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Sweet-Potato Waffles With Blueberry Syrup

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Recipe

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Yield

6 servings

Prep

15 min

Cook

15 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the syrup
1 ½ cups blueberries
fresh or frozen
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2 tablespoons water
if using fresh berries
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1 tablespoon lemon juice
fresh
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1 teaspoon lemon zest
grated
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1 tablespoon honey
dark
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3 tablespoons molasses
light
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1 pinch cloves, ground
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For the waffles
cup sweet potatoes, or yams
peeled and diced
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¾ cup all-purpose flour
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¼ cup whole-wheat flour
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¼ cup cornmeal
stone-ground
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1 tablespoon baking powder
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½ teaspoon salt
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teaspoon cinnamon
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teaspoon ginger
ground
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1 cup soy milk
plain
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2 tablespoons olive oil
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1 large egg whites
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Ingredients

Amount Measure Ingredient Features
For the syrup:
355 ml blueberries
fresh or frozen
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3E+1 ml water
if using fresh berries
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15 ml lemon juice
fresh
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5 ml lemon zest
grated
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15 ml honey
dark
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45 ml molasses
light
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1 pinch cloves, ground
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For the waffles:
79 ml sweet potatoes, or yams
peeled and diced
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177 ml all-purpose flour
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59 ml whole-wheat flour
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59 ml cornmeal
stone-ground
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15 ml baking powder
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2.5 ml salt
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0.6 ml cinnamon
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0.6 ml ginger
ground
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237 ml soy milk
plain
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3E+1 ml olive oil
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1 large egg whites
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

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

 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 22123% 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?
 

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