Sweet Potato Waffles with Blueberry Syrup

This is a Mayo Clinic Diet recipe.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.

1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white

In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves.  Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes.  Frozen berries take s little longer.  Set aside amd keep warm.

Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger.  Whisk in milk, oil, and 2 Tbl molasses.  Add flours and stir until just combined.

Using electric mixer on high speed, beat the egg white until stiff peaks form.  Once whipped, gently whisk 1/3 of this mixture into batter to lighten it.  Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated.  Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.