To make batter: Peel sweet potato and cut into small cubes; place sweet potatoes in saucepan and fill with water. Bring water to a boil and let cook for 5-7 minutes until tender when pierced with a fork.
Place cooked sweet potatoes in a bowl and mash with a fork. Add two whisked eggs and stir until mixed well. I add cinnamon to add a little extra flavor to the mix.
To cook: Melt coconut oil in a large skillet. Once pan is hot, place batter in pan to make 3-4 inch round pancakes. Cook each side around 3-5 minutes or until browned.