Sweet Potato Pancakes With Spiced Pecans And Peach Butter Recipes

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SWEET POTATO PANCAKES



Sweet Potato Pancakes image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Steps:

  • In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
  • Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

CANDIED SWEET POTATOES WITH PECANS



Candied Sweet Potatoes with Pecans image

This is my favorite style of a Thanksgiving or Christmas time sweet potato side dish, since I'm not really a big fan of whipped sweet potatoes with marshmallow toppings. This is a very sweet dish (candied) but more to my liking. The spice and pecans add a whole new level of taste and texture.

Provided by Stiritup

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h20m

Yield 12

Number Of Ingredients 6

4 pounds orange-fleshed sweet potatoes
1 cup packed dark brown sugar
½ cup unsalted butter, softened
½ cup chopped pecans
1 teaspoon pumpkin pie spice
2 teaspoons unsalted butter, softened

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
  • Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife, about 1 1/2 hours. Remove from the oven and allow to cool until easily handled, at least 20 minutes. Leave the oven on.
  • Meanwhile, mix brown sugar, 1/2 cup butter, pecans, and pumpkin pie spice for topping in a bowl until thoroughly combined.
  • Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.
  • Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.
  • Bake, uncovered, in the preheated oven until bubbly and browned, about 20 minutes. Use a serving spoon to dish this out, making sure to get to some of the sauce from the bottom for each serving.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.3 g, Cholesterol 22 mg, Fat 12 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 24.4 g

SWEET POTATO PECAN PANCAKES



Sweet Potato Pecan Pancakes image

This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice.

Provided by Geema

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/4 cup pecans, toasted and chopped
2 1/4 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup milk, fat-free is fine
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 teaspoon vanilla
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes, drained and mashed (3/4 cup)

Steps:

  • In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
  • In another bowl combine the next 4 ingredients, then add to the flour mixture.
  • Stir until smooth.
  • Add in sweet potatoes and combine well.
  • Spoon about 1/4 cup of batter onto a hot griddle.
  • Turn pancakes when you see bubbles form on top of pancakes.
  • Cook for just a minute more, or until edges look cooked.
  • Sprinkle pancakes with the remaining pecans.
  • Serve hot with maple syrup.

PEACH PECAN SWEET POTATOES



Peach Pecan Sweet Potatoes image

An easy, wonderful variation of a sweet potato recipe--great for Thanksgiving, a side dish with Easter ham, or for any time of year!

Provided by Sherbg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h45m

Yield 8

Number Of Ingredients 9

6 sweet potatoes, peeled and sliced 1/2 inch thick
1 (16 ounce) package frozen unsweetened peach slices, thawed
4 tablespoons butter, sliced into pats
1 tablespoon lemon juice
½ cup brown sugar
½ teaspoon ground ginger
salt
¼ cup coffee flavored liqueur
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
  • Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
  • Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 50.9 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 4.1 g, Sodium 102.6 mg, Sugar 33.3 g

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER



Sweet Potato Pancakes with Pecan Honey Butter image

These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday).

Provided by evelynathens

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (12 ounce) can sweet potatoes, mashed (canned or frozen)
1/2 cup butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

Steps:

  • To make pecan honey butter: Combine butter, honey and toasted pecans.
  • Set aside.
  • To make the pancakes: Combine dry ingredients in a mixing bowl.
  • Stir in milk and beaten eggs.
  • Add oil and vanilla.
  • Beat until smooth.
  • Fold in the mashed sweet potatoes (should result in a lumpy texture).
  • In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
  • Pour in batter to desired size.
  • Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
  • Serve pancakes warm with pecan honey butter.

Nutrition Facts : Calories 1202.5, Fat 56.2, SaturatedFat 21.1, Cholesterol 232.4, Sodium 663.7, Carbohydrate 161.5, Fiber 5.3, Sugar 88, Protein 17.3

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