Sweet Potato Pancakes w/ Pecan Honey Butter (4 servings) 1 and 1/4 cups brown sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 and 1/4 cups all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 and 1/2 cups milk 3 large eggs 6 Tablespoons vegetable oil 1 teaspoon vanilla extract 12-ounce can sweet potato-mashed For The Pecan Honey Butter: 1 stick butter (at room temperature) 1/4 cup honey 1/4 cup toasted pecans 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 nonstick frying pan or griddle, 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 topped with pecan honey butter. Makes a delicious and easy brunch! Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 2061. Submitted 6/18/2007.