We've been doing fun things like drinking wine and showering Fox and drinking more wine and also eating sweet potato pancakes! But more on that last part later. How was your daddy day? Was it just a normal Sunday or was there a daddy in your life (biological or nah) that you celebrated with? We went to brunch with my dad at Tableau in the French Quarter and ate all the things like turtle soup and barbecue shrimp and also steak. Oh and a lot of sparkling wine, because, well, duh.

Ok but now we can talk about sweet potato pancakes. Matt was really into the idea of *me* making them - as in, he literally kept asking me when I was going to make them and it never dawned on me until this moment that my answer should've been: * whips hair * "Make them your damn self." But, in reality I was just like "Uh Idk, Saturday?" and he was like "That's chill." So I spent Saturday morning throwing these guys together, heavily guided by this recipe from The Kitchn.

The 411 on these bitches is that they're a bit denser than traditional pancakes, but still kinda fluffy, slightly sweet and cinnamony, a tiny kick of cayenne, and a mild but "yaaaaaas-worthy" sweet potato flavor. I'm a hardcore butter girl so I knew I wanted to top these guys off with a chili rosemary butter and it was a v v v v good idea. Matt contributed the poached egg, and now it's your turn to contribute your mouth (bet you've heard that one before). Recipe below sweet cuties!

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Sweet Potato Pancakes with Rosemary Chili butter

Prep: 5 min // Cook: 10 min // Makes 8 - 12 pancakes

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups buttermilk
2 eggs
2 tablespoons packed dark brown sugar
1 cup mashed sweet potatoes*
3 tablespoons melted (and cooled to almost room temperature) coconut oil
About 2 tablespoons butter for greasing the pan

Rosemary Chili Butter

1/2 cup (1 stick) unsalted butter, softened
2 tablespoons fresh rosemary, chopped
1 small thai red chili, sliced thin
1/2 teaspoon cayenne pepper
Pinch of salt

To keep your cooked pancakes warm while you prepare the whole batch, set your oven to the lowest temp and line a baking sheet with aluminum foil - store them here as they come off the skillet.
In a medium mixing bowl: whisk together dry ingredients (flour through salt in ingredients list). Set aside.
In a large mixing bowl: whisk together buttermilk and eggs, then mix in the mashed sweet potatoes and brown sugar, and then lastly mix in the coconut oil. Add the dry ingredients, stir just until combined. It will be a little lumpy from the potatoes, we don't mind.
Place a small dab of the butter for greasing in a cast iron skillet and bring to medium heat. Pour 1/3 cup of batter into pan and cook for about three minutes before flipping and repeating. They should be golden brown. Place on prepared baking sheet in oven.
Once pancakes are done, prepare the chili butter by placing a small dab of the butter into the skillet on medium heat and adding the rosemary and chilis - let cook for about 30 seconds, until aromatic. Transfer to a small heat proof bowl and stir in the rest of the butter, along with the cayenne and salt. Place a dollop of the butter on top the pancakes to serve, as well as a poached or fried egg if you're feeling it!

Sweet Potato Pancakes with Rosemary Chili Butter