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?