Sweet Potato Pancakes with Peach Butter and Spiced Pecans

Sweet Potato Pancakes with Peach Butter and Spiced Pecans

Tupelo Honey Cafe, Spirited Recipes from Asheville’s New South Kitchen

To read my review of Tupelo Honey Cafe cookbook and see the tutorial  click here

1 large sweet potato

2 3/4 cups all-purpose flour

1 teaspoon salt

5 tablespoon plus 1 1/2 teaspoons sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

3 cups buttermilk

3 eggs

2 tablespoons unsalted butter, melted

2 tablespoons tupelo honey, melted

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Peach Butter (recipe following)

Spiced Pecans (recipe following)

Wrap the sweet potato in foil and bake in a 350 degree oven for about 34 minutes, or until tender.  Set aside to cool to room temperature.  In a large bowl, combine the flour, salt , sugar, baking soda, and baking powder. In another large bowl, whisk together the buttermilk, eggs and melted butter.  Add the wet mixture to the dry mixture.  Peel the cooled sweet potato, place in a bowl and mash.  Add the honey, cinnamon and nutmeg and mix well.  Add the sweet potato mixture to the pancake batter, combining well, and let the batter rest for one hour.   Heat a skillet over medium heat and ladle the batter in batches, 1/3 cup at time, cooking the pancakes until browned on each side.  Serve with the peach butter and spiced pecans.

Makes 4 servings

Peach Butter

8 tablespoons unsalted butter, room temperature

1 large ripe peach, peeled and finely diced, or 3/4 cup frozen peaches, finely diced

1 1/2 teaspoons brown sugar

1/8 teaspoon sea salt

1 tablespoon peach nectar

In food processor, combine all the ingredients by pulsing briefly, retaining pieces of peach visible in the mixture.  Keep refrigerated, but bring to room temperature before serving.  Try it on hot biscuits, cornbread or waffles.

Makes 1 cup

Spiced Pecans

1 1/2 teaspoons Tupelo honey

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt

1 1/2 teaspoon unsalted butter

1 cup chopped pecans

Mix honey, cayenne pepper and salt in a bowl.  Melt the butter in a skillet over medium heat.  Add the honey mixture and the pecans and cook for 8 to 10 minutes, until lightly browned and caramelized.  Remove from the heat, cool and store in an airtight container.

Makes 1 cup.

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