Sweet potato waffles with blueberry syrup

Dietitian's tip:

Leftover waffles can be frozen and popped into the toaster to reheat. The syrup will keep, covered and refrigerated, for up to a week.

To make this plant based, use an egg substitute and replace the honey with maple syrup.

Ingredients

For the syrup:

1. 1 1/2 cups fresh or frozen blueberries
2. 2 tablespoons water if using fresh berries
3. 1 tablespoon fresh lemon juice
4. 1 teaspoon grated lemon zest
5. 1 tablespoon honey
6. 1 tablespoon light molasses
7. Pinch of ground cloves

For the waffles:

8. 1/3 cup peeled and diced sweet potato (about 1/3 of a large sweet potato) or 1/4 cup canned pumpkin puree
9. 3/4 cup all-purpose flour
10. 1/4 cup whole-wheat flour
11. 1/4 cup cornmeal, preferably stone-ground
12. 1 tablespoon baking powder
13. 1/2 teaspoon salt
14. 1/8 teaspoon ground cinnamon
15. 1/8 teaspoon ground ginger
16. 1 cup plain soy milk
17. 2 tablespoons light molasses
18. 2 tablespoons olive oil
19. 1 egg white

Directions

First make the syrup. In a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon 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.

Peel and dice the sweet potato while you 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 to cool. (Note: Skip this step if using pumpkin puree.)

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger. In a large bowl, whisk together the soy milk, mashed sweet potato (or pumpkin puree), olive oil and 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. For maximum volume, make sure that the mixing bowl and beaters are spotlessly clean and free of fat.

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 until just incorporated.

Place a baking sheet in the oven and heat to 225 F. Heat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron. Spread evenly and cook according to the manufacturer's instructions.

Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve waffles with the blueberry syrup.

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.