Cook the sweet potato in a microwave for 8-10 minutes until soft. Once cool enough to touch, remove sweet potato flesh and place the flesh in a bowl. Discard skins.

Add the eggs and seasonings to the bowl. Mix until combined.

Heat oil in a pan over medium-low heat.

Once hot, add about 3 tbsp of the mixture to the pan. Cook for 3-5 minutes on each side, or until cooked through and golden.

Continue cooking pancakes until batter is gone.

Serve with maple syrup.

To store: wrap any remaining pancakes in plastic and store in the fridge for about 2-3 days. Reheat by stove or microwave.

Remove nectarine pit, slice, and serve.