1 large sweet potato
2¾ 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
2 tablespoons unsalted butter, melted
2 tablespoons honey (tupelo, of course!)
1 teaspoon cinnamon
½ teaspoon nutmeg
Peach butter (recipe follows)
Spiced pecans (recipe follows)
1½ teaspoons tupelo honey
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
1½ teaspoons unsalted butter
1 cup chopped pecans
8 tablespoons unsalted butter, at room temperature
1 large ripe peach, peeled and finely diced or ¾ cup frozen peaches, diced fine
1½ teaspoons brown sugar
1 tablespoon peach nectar
Pinch of salt
Sweet Potato Pancakes
- Wrap the sweet potato in foil and bake in a 350-degree 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, ½ cup at a time, cooking the pancakes until browned on each side.
- Serve with the peach butter and spiced 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 eight to ten minutes, until lightly browned and caramelized.
- Remove from the heat, cool and store in an airtight container.
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.
- from Executive chef Brian Sonoskus of Tupelo Honey Café