Baked Sweet Potatoes

1. Preheat oven to 425℉
2. Wash and dry your whole sweet potatoes and then pierce the skins all over with a fork.
3. Place your pierced sweet potatoes on a lined baking sheet and bake for 45-50 minutes or until tender. You should be able to pierce a knife through the thickest part of the potato with no resistance.
4. Let potatoes cool, then peel and mash with a fork. Place mashed potatoes in a covered container in the fridge if making ahead.

Sweet Potato Pancakes

1. Place mashed sweet potatoes in a medium sized bowl and add your eggs one at a time, mixing with a fork to incorporate fully after each egg. Add maple syrup and vanilla and mix until combined.
2. Combine all-purpose flour, baking powder, kosher salt, cinnamon, and nutmeg in a separate medium sized bowl and whisk until well combined.
3. Heat your skillet over medium-low heat. If you are not using a non-stick skillet, Add 1-2 T. of a neutral oil (I used canola oil) to a skillet heated over  medium-low heat. Cover the bottom of the pan with a thin layer of oil. Your pan is ready to cook up some pancakes when the oil begins to shimmer.
4. Add dry ingredients to the sweet potato mixture and combine with a fork. Add soymilk and combine before adding water. Mix with a fork until the batter is homogenous and combined. Scrape down the side of your bowl with a silicone spatula as needed. If batter is too thick, add water in small quantities until desired consistency is achieved.
5. Use a ¼ cup measuring scoop to pour batter into the pan and wait until edges are set and bubbles form before flipping. Bubbles might not pop. Pancakes should be lightly golden brown – about 1 min per side.
6. When pancakes are cooked through on both sides and golden brown, remove from the pan and place on a plate to cool. Repeat the process with the remaining batter until you have cooked all of the batter, adding oil to the pan (if using anything other than a non-stick skillet) as needed.