Sweet Potato Pancakes with Spiced Pecans and Peach Butter

Serves: 5 servings
Prep Time: 30 min
Cook Time: 25 min

Ingredients

2 3/4 cups all-purpose flour (half whole wheat 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, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows

Directions:
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 (or make it a day ahead of time).
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 Peach Butter.

Spiced Pecans

Yield: about 1 cup
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Heat medium skillet over medium heat. Add all ingredients and cook until pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.

Peach Butter

Yields: 6 containers (approx. 3/4 C each)
Freezer Club Quantities:
2 (ish) cups peaches, peeled and diced (I overfilled my measuring cups)
1 lb butter, softened
1 cup brown sugar
Pinch sea salt

In medium bowl, combine all ingredients and mix until smooth. Cover and refrigerate until ready to serve.