In a medium sized bowl mix together the flours, baking powder, baking soda, pumpkin pie spice and salt. Set Aside.

Separate the eggs into two small bowls. Pour the egg whites into the bowl of a stand mixer (you can use a bowl and a hand mixer if that's what you have) and whip on high speed until they form stiff peaks. Stiff peaks are when you take the whisk out of the egg white and it stand on the end without falling. Do not over mix.

In another large bowl mix together the egg, sugar, sweet potato, butter, coconut oil, buttermilk and vanilla.

Begin adding the dry ingredients in 3 separate batches. You want them mixed in, but not over mixed.

Gently fold the egg whites into the batter in 3 separate additions. Just add a little and turn the batter over from the bottom. You don't want to stir or you'll deflate the egg whites and your waffles won't be as fluffy.

Heat up your waffle iron. Every waffle iron is different. I have the Food Network Brand Waffle Iron. It has settings from soft to crispy. I set it about midway so my waffles come out crispy on the outside and soft on the inside. You can do a test waffle with yours to see what works best for you.

To make the syrup: Pour the blueberries and maple syrup into a sauce pan over medium heat.

Zest the rind off of one of your oranges. Cut both oranges in half and then add the juice. Cook the blueberries for about 10 minutes over medium heat until they burst and become thick and syrupy.

Drizzle each waffle with syrup, blueberries, raspberries, Greek Yogurt (or Whipped Cream) and toasted Pecans.