Wash and cut the sweet potato into big 3 or 4 pieces and use fork to poke holes in each piece

and place it in a microwave safe plate and microwave at high heat for 5-7 minutes or until it become soft and tender.

Remove the skin and blend sweet potato until smooth and pureed with ½ cup of milk.

In a medium bowl add flour, baking powder, salt, sugar and cinnamon and mix well.

In a large bowl combine melted butter, egg, milk and sweet potato puree.

To this stir in flour mixtures until every mixed well.

Heat a frying pan over low medium heat and coat with little oil.

Place a ¼ cup of batter into the pan for making each pancake

Cook 2 minutes or until the edges are starting to harden. Flip pancake and cook an additional 1-2 minutes until both sides are golden brown.

Repeat the process until you finish the entire batter.

Serve warm with maple syrup or pancake syrup of your choice.