Something Sweet “Potato”

Tupelo Honey Café’s Famous Sweet Potato Pancakes

Sweet Potato Pancakes

1 large sweet potato

2 ¾ cups all-purpose flour

1 teaspoon salt

5 tablespoons plus 1 ½ teaspoons sugar

¾ teaspoon baking soda

1 ½ teaspoons baking powder

3 cups buttermilk

3 eggs

2 tablespoons unsalted butter, melted

2 tablespoons tupelo honey

1 teaspoon cinnamon

½ teaspoon nutmeg

Peach Butter (recipe follows)

Spiced Pecans (recipe follows)

Wrap the sweet potato in foil and bake in a 350° F oven for about 45 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 medium 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 stand for 1 hour.  Heat a skillet over medium heat and ladle the batter in batches, ⅓ cup at a 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, at room temperature

1 large ripe peach, peeled and finely diced, or ¾ cup frozen peaches, diced fine

1 ½ teaspoons brown sugar

⅛ teaspoon sea salt

1 tablespoon peach nectar

In a food processor, combine all the ingredients by pulsing briefly, retaining pieces of peach visible in the mixture.  Keep refrigerated, but bring it to room temperature before serving. Makes 1 cup.

Spiced Pecans

1 ½ teaspoons tupelo honey

¼ teaspoon cayenne pepper

¼ teaspoon sea salt

1 ½ teaspoons unsalted butter

1 cup chopped pecans

In a bowl, mix the honey, cayenne, and salt.  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 4 servings.

Recipe courtesy of Tupelo Honey Cafe’

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