Memories from A Caregiver's Kitchen

As my way of thanking you for visiting my blog I am sharing one of my favorite breakfast/brunch recipes from my  recipe box on FoodNetwork.com.

This is my twist on Asheville, NC's Tupelo Honey Cafe's   Sweet Potato Pancakes with Spiced Pecans and Peach Butter. 

I hope that you'll try this and let me know how you like it.  You can leave me a comment below or better yet share your photos and comments with me on Twitter @ILuvHorseRacing.

I'll be sharing more recipes,  insights on caregiving and a few other topics in my upcoming newsletter.  Check back for subscription details. 

Enjoy. 

Ingredients

* 2 1/2 cups all-purpose flour or Bisquick

* 1 teaspoon salt (if you're not using Bisquick, if so you can leave this out)

* 1/2 cup sugar

* 1 tablespoon baking powder

* 2 cups milk

* 1 cups vanilla yogurt

* 3 large eggs

* 2 tablespoons butter, melted

* 2 large sweet potatoes, baked and cooled

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon ground allspice

* 1/2 teaspoon ground cloves

* 1/4 teaspoon ground ginger

* 1 teaspoon lemon extract

* 1 teaspoon vanilla extract

* 1 teaspoon pecan extract

* 2 tablespoons of cooking oil

* Honey Pecans, recipe follows

* Peach Butter, recipe follows 

Directions: 

Directions

In a large bowl, combine the flour, salt, sugar, and baking powder. In a separate bowl, whisk together the milk, yogurt, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potatoes,in a bowl, and then add the honey, spices and other flavors 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 cooking oil in a fry pan over medium heat. Add batter by the ladle ful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Honey Pecans and Peach Butter.

Honey Pecans

* 1 cup pecans, chopped

* 1/2 tablespoon butter

* 1/2 tablespoon tupelo honey

* 1 tablespoon brown sugar

* 1/4 teaspoon ground clove

* 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.

Yield: about 1 cup

Peach Butter

* 1/2 cup peaches, peeled and diced

* 1/2 pound butter, softened

* 1/4 cup brown sugar

* Pinch sea salt

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

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