Remove the flesh from a cooled, roasted sweet potato, and mash. Mix in two eggs. Add spices, if desired.
Heat a griddle pan over medium-high heat. Brush griddle with ghee or olive oil. Spoon out 1/4 cup of batter onto the griddle. Let cook 5 to 7 minutes, flip and cook 3-5 minutes or until pancakes are done.
This is the tricky part! These pancakes do not bubble like typical pancakes, so you have to really rely on the timer. Second, it helps to use two spatulas to flip, so that they stay together.
Optional: Instead of using pure maple syrup or honey, I decided to mix up a cinnamon-y, slightly sweet yogurt sauce. Mix 1/2 cup fat-free or 2% Greek yogurt with a dash of cinnamon and 1 teaspoon maple syrup.