1 large sweet potato or yam
dash of cinnamon (heavy handed if you're like me and love cinnamon)
about 1 teaspoon of pure vanilla extract
About 1 teaspoon of coconut oil to cook the yamcakes in.
Microwave the yam until done. When cooled, peel the the yam and put the yam meat into a mixing bowl. Mash the yam up with a fork or whisk or your hands, whatever is clean and works for you. Add the eggs, cinnamon, and vanilla, and mix until blended. It shouldn't be too runny, but should have the consistency of a thick pancake batter.
Add coconut oil to warm pan (medium to medium-hot). Using a serving spoon, add batter to the pan to form a 3-4" diameter pancake (which by the way, is totally the serving size of pancake). Cook for about five minutes on each side until nice golden brown. My batch made about six pancakes, which is two servings.
Whip these nutritious yamcakes up and enjoy!