Sweet Potato Pancakes

The farm has now harvested sweet potatoes. There are countless ways you can cook up a sweet potato, but this is by far my favorite way. The recipe for these sweet potato pancakes comes from Tupelo Honey Cafe, which is a fabulous little joint based out of Asheville, North Carolina. The sweet potatoes mixed with cinnamon and freshly ground nutmeg here add the perfect hint of sweetness and a whole lot of warmth to the pancakes. No maple syrup necessary! Top them off with honey butter and Tupelo Honey’s spiced pecans for the perfect fall weekend breakfast.

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Ingredients

Serves 5

For the pancakes:

  • 2 and 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 5 1/2 Tbs. sugar
  • 1/2 Tbs. baking soda
  • 1 Tbs. baking powder
  • 3 cups buttermilk
  • 3 eggs
  • 2 Tbs. butter, melted
  • 1 large sweet potato, roasted
  • 2 Tbs. honey
  • 1 tsp. cinnamon
  • 1/2 tsp. fresh nutmeg

For the spiced pecans:

  • 1 cup chopped pecans
  • 1/2 Tbs. butter
  • 1/2 Tbs. honey
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. sea salt

For the honey butter:

  • 1/4 cup butter, softened
  • 1 generous Tbs. honey

How To:

  1. In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour.
  2. Meanwhile, make the spiced pecans. Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
  3. Next, make the honey butter by adding the honey to the butter until smooth and well incorporated. Leave in the fridge until ready to use.
  4. After the batter has sat for an hour, heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with spiced pecans and honey butter.
  • Pro-tip: This can be cut in half, but accurately measuring the ingredients this way can be tricky (especially the eggs).
  • Pro-tip: To save time, bake the sweet potato the night before, or even make the batter the night before.
  • Pro-tip: To roast a sweet potato, poke it with a fork a few times and pop in an oven pre-heated to 400 degrees.
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