Start by peeling and cutting the sweet potato into pieces of about 1.2 inches.

Place the sweet potato pieces in a pan with a small amount of water and boil them for about 15 minutes until tender.

Drain the cooked sweet potato in a colander and let it cool.

Once the sweet potato has cooled, place it in a bowl. Add the eggs and a pinch of cinnamon. Use an immersion blender to puree everything into a smooth batter.

Heat a drizzle of olive oil in a frying pan. Then spoon 4 portions of the batter at a time (each about 3.1 inches in diameter) into the pan.

Fry the pancakes for about 3 minutes on each side until they are golden brown and cooked through. Don't forget to flip them halfway through.

Repeat steps 5 and 6 with the rest of the batter, and keep the pancakes warm under aluminum foil.

Roughly chop the pecans. Divide the pancakes among plates, sprinkle with the chopped pecans, and drizzle with maple syrup for extra sweetness. Enjoy!