Sweet Potato Pancakes

Boil a medium-sized saucepan filled with lightly salted water until it reaches its boiling point. Add diced sweet potatoes to the pot and cook for 15 minutes, or until they're tender but still retain some firmness. Remove the sweet potatoes from the boiling water with a slotted spoon and immediately submerge them in an ice bath to loosen their skin. Remove the sweet potatoes from the ice bath and discard the skins.

In a separate bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, and a pinch of nutmeg until well combined.

Using a fork or potato masher, break down the cooked sweet potatoes into a smooth consistency and transfer them to another bowl. Add 1/2 cup of milk, 2 tablespoons of melted butter, and 1 egg to the bowl with mashed sweet potatoes. Gradually mix in the dry ingredients until a smooth batter forms.

Grease a medium-sized griddle with a small amount of oil and heat it over medium-high heat. Working in batches, use a spoon to drop rounded tablespoonfuls of the batter onto the hot griddle. Cook for 3-4 minutes, or until the surface of the batter begins to bubble and form small bubbles. Flip the pancakes over and cook for an additional 2-3 minutes, or until they're golden brown.