Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe

Sweet Potato Pancakes with Spiced Pecans Courtesy of Tupelo Honey Cafe
From the Food Network

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, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, 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 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.

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

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.

Notes: before going to Asheville for the first time, I watched Rachael Ray's $40 a day in Asheville, NC. In fact, I taped it so I could prepare myself to visit as many of the same places while I was there. Both of the two places I tried, Tupelo Honey Cafe and Picnic's, we amazingly good. However, I had no idea I could reproduce these pancakes nearly perfectly everytime. They are so good. In fact, I have never found anyone who didn't like these~ even people who hate sweet potatoes find these to be simply divine. Enjoy!