Yesterday I blogged about the delicious Texas Road House Sweet Potatoes. After making these, I realized I had several sweet potatoes leftover that needed to be transformed into a new recipe (here’s a tip…make extra sweet potatoes because you will want to make these pancakes! 
The sweet potatoes once they have been cooked are super easy to peel, mash and throw in these amazing pancakes. You can even freeze the extra mashed sweet potatoes in a tupperware or ziploc bag for later. These pancakes are moist, sweet and have the perfect texture of a fluffy, soft pancake. Drizzle them in the Cinnamon Caramel Syrup and you have a breakfast everyone is sure to love! Bring a little fall flair to your summer breakfast menu. After all, cinnamon and sweet potatoes don’t have to just be for Thanksgiving, right?
