Sweet Potato Pancakes with Spiced Pecans and Peach Butter

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:

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.

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.