Tender, naturally sweet pancakes made with mashed sweet potato—fluffy, cozy, and perfect for fall mornings.

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1. Bake or steam sweet potatoes, mash until smooth, and let cool.

2. In a large bowl, whisk flour, baking powder, brown sugar, and salt.

3. In another bowl, mix mashed sweet potato, eggs, milk, vinegar, and butter.

4. Combine wet and dry ingredients, stirring until just mixed.

5. Heat a skillet over medium, lightly grease, and pour batter in rounds.

6. Cook 2-3 minutes per side, flipping once bubbles form on top.

7. Repeat until batter is used up and serve with toppings of choice.

Avoid overmixing the batter to keep pancakes fluffy.

Use smooth, cooled mash to prevent cooking the eggs.

Let batter rest for 5-10 minutes before cooking for best results.