Sweet Potato Waffles/Cranberry Syrup and Hazelnut Butter

1 12 oz. sweet potato
1 1/4 c. flour
1/4 corn meal
2 t. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3 lg. eggs, separated
1 1/4 c. milk
2 t. butter, melted
cranberry syrup*
1 c. cranberries
1 c. water
1/2 c. sugar
1/4 c. pure maple syrup
hazelnut butter*
1 stick unsalted butter, softened
1/4 c. hazelnuts, toasted and chopped
1 t. honey
1/4 tsp. pumpkin pie spice

To prepare the waffles: Prick sweet potato with a fork and microwave on high until soft. Cut in half and scoop onto a plate. Mash until smooth, measure 1 cup and let cool.* Combine flour, corn meal, sugar, baking powder and salt in a large bowl. Whisk egg yolks, milk, butter, and sweet potato until blended. Beat egg whites on medium -high speed until stiff but not dry. Add sweet potato mixture to dry ingredients; stir just until moistened; fold in the egg whites. Heat a waffle iron. Add 1/2 cup batter and cook according to manufacturer's directions. Serve hot with Cranberry
Syrup and Hazelnut Butter.

To prepare Cranberry Syrup: In a medium saucepan, combine cranberries, water and sugar and bring to a boil; reduce heat to medium-high and boil 10 minutes. Puree in a food processor until smooth and strain through a sieve into a small bowl, then stir in the maple syrup.

To make Hazelnut Butter: Stir butter until fluffy then add the nuts, honey and spice.

Makes 8 servings: eight 6' waffles, 1 3/4 cups syrup and 3/4 cup butter.