Step 1: Rinse the sweet potato under cool water, pierce several times with a fork, and cook in the microwave for about 3 minutes until tender.

Step 2: Peel the sweet potato, scoop it into a blender, add eggs, and optional vanilla extract and cinnamon, blend until smooth.

Step 3: Heat a skillet over medium-low heat and lightly coat with non-stick spray.

Step 4: Pour 1/4 cup of batter into the skillet, cook for 2-3 minutes until edges firm up and turn golden brown.

Step 5: Flip each pancake gently, cook for an additional 1-2 minutes until golden brown.

Step 6: Serve warm with butter, maple syrup, or cinnamon toppings.