Peel and cube one medium sweet potato. Cook in boiling water for about 15 minutes until fork-tender. Drain and mash until smooth.

Beat two large eggs in a bowl until frothy for about 2 minutes.

Stir the cooled mashed sweet potato into the beaten eggs until well combined.

In another bowl, whisk together almond flour, baking powder, and ground cinnamon.

Fold the dry ingredients into the sweet potato and egg mixture until just combined.

Preheat a non-stick skillet over medium heat for 2-3 minutes and lightly grease with coconut oil.

Pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until edges firm and bubbles form.

Flip pancakes and cook for another 2 minutes until golden brown.

Serve warm with toppings like maple syrup or fresh fruit.