Sweet Potato Pancakes with Spiced Pecans and Peach Butter

In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey , cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time). Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter. Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container. Yield: about 1 cup In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve. Yield: about 1 1/2 cups