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Sweet-Potato Waffles With Blueberry Syrup


.

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

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

First published: last updated: 2015-07-04

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

Comments


San Diego, United States
 over 4 years ago

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% 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?
 

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