Sweet Potato Pancakes at Tupelo Honey Cafe

Whether it was the reference to Grateful Dead or the line outside the front, I knew Saturday morning that the Tupelo Honey Cafe seemed like the perfect morning destination.

Where is this new morning Mecca you ask? Yes, the Columbia Foodie travels too. The actual restaurant was in Asheville, having been so utterly impressed with my meal, I will bring the recipe home to you.

We ordered the sweet potato pancake, a huge bounty of deliciousness for $3.50. The pancake boasted only a hint of sweet potato. The flavors of sweet potato, candied pecans, cinnamon and maple syrup melded together to form a light and airy treat that warmed my tummy on this cold winter's morning. Here's the recipe my friends so you too can enjoy this pancake masterpiece.

Sweet Potato Pancakes with Spiced Pecans


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

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.
Yield: about 1 cup

Enjoy!