• Cooking Time:
  • Servings:
  • Preparation Time:


Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe

as featured on Food Network's "$40 a Day" with Rachel Ray. This is a dish from a local restaurant.


  • 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, roasted and cooled
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Spiced Pecans, recipe follows
  • Peach Butter, recipe follows
  • Spiced Pecans:
  • 1 cup pecans, chopped
  • 1/2 tablespoon butter
  • 1/2 tablespoon tupelo honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • Peach Butter:
  • 1/2 cup peaches, peeled and diced
  • 1/2 pound butter, softened
  • 1/4 cup brown sugar
  • Pinch sea salt


  • 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 you can 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:
  • 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.
  • Peach Butter:
  • In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
  • Yield: about 1 1/2 cups
  • Yield: about 1 cup

Categories: Breakfast 
© 2006-2017 BakeSpace, Inc. All Rights Reserved