If you've got some sweet potato leftovers, we've got you covered with a recipe for sweet potato pancakes, perfect breakfast, lunch or dinner.
Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Add butter to the mixture. Whisk until homogenous. Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine.
Add wet ingredients to dry and whisk until just combined. Melt 1 tablespoon of remaining butter in a large skillet over medium heat.
Add four batches of batter, using the back of a ladle to smooth them out into disks. Cook, swirling gently on occasion until the first side is golden brown, about 2 minutes.
Carefully flip and cook until browned the second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.