• Preheat oven to 400°F.
• Puncture potatoes with fork several times to allow for venting while cooking. Place on a silicone baking sheet/parchment paper lined baking sheet.
• Bake for 40-60 minutes. The smaller potatoes will cook a lot quicker than larger ones. To check the level of doneness, you can try to cut one with a knife. If there is little resistance, they are done.

Making the Cinnamon Sweet Potato Pancakes

• When they're done, cool to the touch. Then peel the skin off (it should be separated, so it's very easy to rip away by hand.
• Mash them up well and then mix in the egg. Once the egg is well mixed in, mix in the vanilla, baking powder, and the cinnamon.
• Heat a non-stick pan or skillet over medium heat and add a small amount of oil or grease.
• Scoop out 1/4 cup into a griddle or non-stick frying pan. The batter is rather thick so you'll need to shape it and spread it.
• Cook for 4-5 minutes on each side. You'll know it's ready when you can get the spatula under the pancake and move it without it ripping.
• Flip and cook for 4-5 minutes on other side. Repeat for the remaining batter.
• Serve these fresh with maple syrup, chopped nuts, sprinkled cinnamon, or fresh fruit of choice.