Maple and Tahini Sweet Potato Pancakes

Perfect use for leftover sweet potatoes or just quickly steam some to add to these delicious breakfast treats. Make a big batch and freeze them. Just pop them in the microwave for a nourishing breakfast or snack!

2 medium sweet potatoes, peeled and but into 1″ pieces (or 1 1/2 cups mashed sweet potatoes)
2 tablespoons coconut oil, melted (or other neutral oil), plus extra for cooking
2 eggs
1 cup milk of choice (I used 2%, but other non-dairy options should work)
2 tablespoons tahini (sesame seed paste), plus more for serving (I am partial to Soom tahini since it is made here in Philly!)
1 tablespoon maple syrup, plus more for serving
2/3 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
1/2 teaspoon salt
Coconut flakes, toasted, for serving

View the full recipe at Nourishing Matters →