Wednesday, June 8, 2011
Tupelo Honey Cafe Yummy Yum!
I haven't had a chance to tell you all about this awesome place I went to eat when I was in Asheville a couple of weeks ago. Its called Tupelo Honey Cafe. And we went twice! It was so yummy. They gave us biscuits with blueberry preserves while we waited for our food. My very favorite item on the menu (i had it both times as a side to my chicken sandwich and my burger the next day) was the Sweet Potato pancakes! They were so good that I bought their recipe book. So I thought I would share it with you and hopefully next time your in Asheville, NC you can stop by and check them out. I have to say that I tried it out using pancake batter and it turned out good that way too. But be careful if your a novice in the kitchen if you decide not to use the recipe! ;)
Sweet Potato Pancakes with Peach Butter and Spiced Pecans
1 Lg sweet potato
2 3/4 C all-purpose flour
5 table plus 1 1/2 tea sugar
3/4 tea baking soda
1 1/2 tea baking powder
3 c buttermilk
2 tbl unsalted butter, melted
2 tbl tupelo honey (i use what i got)
1 tea cinnamon
1/2 tea nutmeg
Wrap sweet potato in foil bake 350 for 45 min. or until tender. Let cool to room temp.
Combine flour, salt, sugar, baking soda and baking powder.
In another bowl whisk buttermilk, eggs and melted butter..
Add wet mix to dry mix.
Peel sweet potato and mash add honey, cinamon, and nutmeg. Mix well.
Add sweet potato mix to pancake batter. Mix well. Let stand for 1 hour.
1 1/2 teaspoons tupelo honey
1/4 tea cayenne pepper
1/4 teaspoon sea salt
1 1/2 tea unsalted butter
1 C chopped pecans
In a bowl mix honey, cayenne, and salt. Melt the butter in a skillet, Med heat. Add honey mix and the pecans and cook for 8-10 min, until lightly browned and caramelized. Remove from heat, let cool. Store in an airtight container.
8 tbl unsalted butter, at room temp
1 large ripe peach peeled or finely diced, or 3/4 C frozen peached, diced fine
1 1/2 tea brown sugar
1/8 tea sea salt
1 tbl peach nectar
In a food processor, mix all ingredients by pulsing briefly, retaining pieces of peach visible in the mixture. Keep refriderated, but bring to room temp before serving. (good on biscuits, cornbread, and waffles too!)