In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.

With a blender or immersion blender puree milk, mashed sweet potatoes, eggs and the 2 tsp (10 mL) melted butter.

Slowly whisk milk/sweet potato mixture into flour mixture until smooth.

Heat a non-stick pan or griddle over medium low heat. Add enough butter to coat the bottom of pan.

Pour about 1/3 cup (75 mL) batter onto pan; cook until bubbles form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining butter.

Serve pancakes with Sweet Potato Butter and maple syrup.

SERVE WITH: Sweet Potato Butter – Stir or blend together equal parts cooked mashed sweet potato and softened butter.