Sweet Potato Waffles with Whipped Cream and Berry Compote

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, separated
3/4 cup 2% milk
1 pouch Honest Earth Mashed Sweet Potatoes
2 tablespoons vegetable oil, plus additional for brushing on waffle iron, divided

Berry Compote:
1 cup raspberries
1 cup blackberries
1 cup blueberries
2-3 tablespoons granulated sugar
1 dash lemon zest or juice
whipped cream

Preheat waffle iron to medium heat.

In a medium bowl, whisk flour, baking powder and salt. In a separate bowl, blend egg yolks (reserve whites), milk, sweet potatoes and 2 tablespoons oil until smooth. Add flour mixture to egg and milk mixture; blend until no clumps remain. In a separate bowl, whip reserved egg whites until stiff peaks form. Fold egg whites gently into batter. Using a pastry brush, oil the waffle iron then add batter and cook until waffle removes easily. Repeat with remaining batter.

To make berry compote: Wash raspberries, blackberries and blueberries. Drain but do not dry. In small saucepan over medium-low heat, warm berries. Add sugar and lemon zest or juice. Cook until berries are broken down and juice reaches low simmer. Serve warm over waffles and top with whipped cream.
Recipe courtesy of Honest Earth