Place your sweet potato in a saucepan with water. Bring to a boil (10-15 minutes) until your potato is tender, but still firm. Remove from heat and submerge the potato in cold water. Once it’s cool to touch, remove the skin using a potato peeler, cut in half, and mash.
In a large bowl, add your mashed sweet potato and 2 eggs. Whisk together until combined.
Heat your skillet over medium-high heat. Grease with butter or cooking spray.
Use a tablespoon to scoop out spoonfuls of batter onto the heated skillet. Let cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes or until golden brown. It helps to have a timer with you as these pancakes don’t bubble when they’re ready to be flipped.
Our potato peeling hack makes things much easier for you.