Plug in your waffle iron and let it heat up while you're mixing up the waffle batter.
In a large bowl whisk together sweet potato puree, eggs, molasses, and olive oil.
Place a sifter over the wet ingredients, and sift the flours, baking powder, baking soda, ginger, cinnamon, salt, nutmeg, and cloves directly on top of the wet mix.
Use a silicon spatula to mix the dry ingredients down into the wet. Do not over mix.
Let the waffle mix stand for 10 minutes while the waffle iron heats up.
Grease your waffle iron, if needed, and scoop ¼ cup of waffle batter into each section.
If you're planning to freeze the waffles, cook them until just before golden brown and then remove to cool on a wire rack.
*My whole wheat flour is really finely ground, so I recommend using whole wheat pastry flour or white whole wheat flour for similar results. **Every waffle iron is different, so the number of waffles you get will depend on the size of your iron. I got 12 squares out of a 2-square waffle iron, which fed 4-6 people quite well.