Sweet Potato Pancakes with Spiced Pecans and Peach Butter

I looked up the word delicious in the dictionary. Here's what Webster had to say: "1. highly pleasing to the senses, esp. taste or smell. 2. very pleasing; delightful."

Yep, that's definitely what I would have said about this recipe. My husband, the gourmet, said these were rockin'. Delicious and Rockin'. Now that's a recipe you don't want to miss out on!

INGREDIENTS:

2 3/4 cups all-purpose flour

1 teaspoon salt

5 1/2 tablespoons sugar

1/2 tablespoon baking soda

1 tablespoon baking powder

3 cups buttermilk

3 large eggs

2 tablespoons butter, melted

1 large sweet potato

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Spiced Pecans

Peach Butter

DIRECTIONS:

1. Start by roasting your sweet potato. Heat oven to 350 degrees and place sweet potato on small baking sheet or aluminium foil. Bake for approximately 60 minutes. Remove from oven and cool. (I roasted my sweet potato the night before and let it sit in the refrigerator overnight.)

2. Once cool, cut in half, turn onto each end and gently lift peel off each side. They should simply slip right off of the sweet potato.

3. Mash in small bowl. Add honey, cinnamon, and nutmeg. Mix well. Set aside.

4. In large bowl, combine flour, salt, sugar, baking soda, and baking powder.

5. In a separate bowl, whisk together buttermilk, eggs, and melted butter. Add this mixture to the dry ingredients to make a pancake batter.


6. Add sweet potato mixture to this pancake batter.

7. Let the batter stand for one hour. (I have no idea why this is necessary....)

8. Heat skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side.

9. Serve immediately with Spiced Pecans and Peach Butter.

Recipe from the FoodNetwork.com; Modifications mine.

Click here for a printable version of this recipe.