This past Friday I served breakfast for dinner using my Tupelo Honey Cafe cookbook for inspiration. It’s hard to believe but it’s already been three years ago since I traveled down South (Asheville, North Carolina to be exact) and spent a wonderful Memorial Day weekend. I got to visit the incredible Biltmore “House” (I’m using quotation marks here since really it’s more like a palace or at least a chateau) and more importantly, had some mouthwatering Southern culinary fare.
One of my favorite meals I’ve ever had on a trip was in Asheville at the Tupelo Honey Cafe which serves “Southern comfort with innovative flavor pairings.” My meal for dinner there was a “plate size” (no joke) Sweet Potato Pancake. It was sheer deliciousness and honestly the best pancake I had ever eaten.
What I like most about my Tupelo Honey Cafe cookbook is that every recipe I’ve ever made from it (I’ve made a lot over the years) has always turned out fantastic. I feel that it is easy to replicate some of these amazing recipes rather effortlessly in your own kitchen.
So whether you whip up some Sweet Potato Pancakes either for breakfast (or dinner in my case), these are going to be a surefire hit!
Sweet Potato Pancakes with Peach Butter
recipe courtesy of the Tupelo Honey Cafe cookbook by Elizabeth Sims with Chef Brian Sonoskus
1 large sweet potato
2 3/4 cups all-purpose flour
1 teaspoon salt
5 tablespoons plus 1 1/2 teaspoons sugar
3/4 teaspoon baking powder
3 cups buttermilk
2 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Peach Butter (recipe follows)
-Wrap the sweet potato in foil and bake in a 350 degree 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, 1/3 cup at a time, cooking the pancakes until browned on each side. Serve with the peach butter.
8 tablespoons unsalted butter at room temperature
1 large ripe peach, peeled and finely diced, or 3/4 cup frozen peaches, diced fine
1 1/2 teaspoons brown sugar
1/3 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)