When I was in Nashville, I ate a sweet potato cupcake that changed my life. The natural, subtle sweetness and the rich texture of the cake, enhanced by warm spices and cream cheese frosting was a revelation. Well…it was a revelation to me. Sweet Potato Pie is a soul food classic that millions of Americans have grown up eating. It’s part of a rich cultural tradition that I feel lucky to be able to engage with through its amazing food.
This pancake recipe is my homage to the sweet potato’s southern roots, and it checks all the boxes that cupcake did for me. It’s made with simple ingredients (most of which you probably have already), and the pecan butter makes it fancy enough for a special occasion brunch.
Note: If you plan ahead, steps 1 and 2 can be done the night before, or days in advance. Both your sweet potato puree and your pecan butter will be fine in the fridge until you’re ready to use them.
EQUIPMENT: 2 Mixing Bowls, Whisk, Nonstick Skillet, Spatula
Sweet Potato Pancakes with Pecan Butter
Ingredients
- 1/2 cup All Purpose Flour
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Brown Sugar
- 1 tsp Cinnamon (separated)
- pinch Nutmeg
- 1/2 tsp Powdered Sugar
- 2 tbsp Pecans, chopped
- 1/4 tsp Vanilla Extract
- 1 medium Sweet Potato, pureed
- 1/2 stick Butter, softened (plus more for the skillet/griddle)
- 1/4 cup Sour Cream
- 3/4 cup Milk
- 1 Egg
- Honey or Maple Syrup for serving
Directions
- Step 1 Cook and puree your sweet potato. There are multiple ways to accomplish this. Option 1: Prick your sweet potato all over with a knife, and roast it in a 400 degree oven until soft (approx. 40 minutes). Option 2: Peel and chop into approx. 1 inch pieces, cover with water in a saucepan, boil until soft, and drain (approx. 15-20 minutes). Option 3: Prick it all over with a knife, and microwave on high until soft (approx. 10 minutes). Let cool enough to handle. Scoop out the flesh into a mixing bowl, and use a spoon to mix and mash until you have a relatively smooth consistency.
- Step 2 While your potatoes are cooling, make the Pecan Butter. Add pecans to a food processor and pulse until roughly chopped. Add softened butter, powdered sugar, and 1/2 teaspoon of cinnamon. Blend until well combined. Transfer to the fridge to chill while you make the pancakes.
- Step 3 To a second mixing bowl, add your dry ingredients (flour, baking soda, salt, brown sugar, remaining cinnamon, and nutmeg) and whisk to combine. To the bowl with your sweet potatoes, add your wet ingredients (sour cream, vanilla extract, egg, and milk) and whisk to combine. Then add the wet ingredients to the dry, and (you guessed it!) whisk to combine.
- Step 4 Heat a large skillet or griddle over medium high heat, and add a tablespoon of butter. As it melts, spread it around with your spatula to coat the surface. When the skillet is good and hot and the butter is bubbling, spoon in your batter. Let the size of your skillet dictate the size of the pancakes. My skillet is 12” in diameter, and I cook 3 pancakes at a time, with about 2-3 tablespoons of batter per pancake. (See image below) Flip your pancakes once you start to see bubbles rising to the top (approx. 2-3 minutes). They’re done with the underside is browned and the center is cooked through (1-2 minutes more).
- Step 5 Serve hot, stacked, and topped with a generous scoop of walnut butter and a drizzle of honey or maple syrup.
