• 1 large sweet potato, roasted
  • 2 eggs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  1. Remove the skin from the roasted sweet potato and mash into a smooth purée
  2. Add the eggs, cinnamon and nutmeg
  3. Heat a griddle or skillet over medium-high heat and coat with coconut oil
  4. Ladle approximately 1/4 cup of the batter onto the griddle and cook it for 5-7 minutes.
  5. Carefully flip and cook for an additional 3-5 minutes. You may need to use two spatulas to flip.
  6. Serve immediately.