Sweet Potato Pancakes With Pecans and Brown Sugar Sauce

In 'Williams-Sonoma: Breakfast Comforts'

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 2  sweet potatoes, scrubbed but unpeeled (1 1/4 lb.)
• 3⁄4 cup unsalted butter, at room temperature, plus more for serving
• 1  cup  firmly packed light brown sugar
• 2  tablespoons  firmly packed light brown sugar
• 1 1⁄2 cups  whole milk
• 2  large eggs
• 1 1⁄2 teaspoons pure vanilla extract
• 3⁄4 cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄2 teaspoon fine sea salt
•  canola oil
• 1⁄2 cup pecans, toasted and coarsely chopped

Directions

1. Preheat oven to 400°.
2. Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
3. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
4. Meanwhile, make the brown sugar sauce--in a medium saucepan, melt 1/2 cup of the butter over medium heat.
5. Add the 1 cup brown sugar and whisk until melted.
6. Whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
7. Remove from the heat, cover to keep warm, and set aside.
8. Decrease the oven temperature to 200°.
9. In a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
10. Add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
11. Transfer to a bowl and whisk in the remaining 1 cup milk.
12. In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
13. Pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
14. Place a griddle over medium heat until hot.
15. Lightly oil the griddle.
16. Have ready a rimmed baking sheet.
17. For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
18. Flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
19. Transfer to the baking sheet and keep warm in the oven.
20. Repeat until all of the batter is used, oiling the griddle as needed.
21. If the batter begins to thicken, thin is with a bit more milk.
22. Whisk the reserved sauce well and pour into a serving pitcher.
23. Serve the pancakes piping hot, sprinkling each serving with the pecans.
24. Pass the warm brown sugar sauce and butter on the side.