Sweet Potato Pancakes

I LOVE potato pancakes, but I was looking for a way to amp up the nutrition and flavor today. 

So, I give you...

SWEET POTATO PANCAKES

with Maple Cinnamon Dipping Sauce

Ingredients:
1 medium sweet potato (shredded)
1 tablespoon Arrowroot powder (can substitute cornstarch or flour if you want)
1 egg
salt to taste
oil or butter for pan frying (I used coconut oil)

Directions:
Shred the sweet potato into a bowl. Add in arrowroot powder and salt and mix until the arrowroot is thoroughly dispersed and the shreds of potato are evenly coated.
Add the egg and stir until evenly combined

Heat skillet over medium heat. Add oil.
Spoon 1/4 of the potato mixture into the skillet and spread out into a circular shape. Repeat with the rest of the mixture. Don't over crowd the pan. I used a small skillet and did 2 batches of 2 pancakes.

Cook for 5 minutes over medium heat. Flip and cook for another 3-4 minutes.

Dipping sauce:
2 tablespoons plain yogurt
1 tsp maple syrup
1/4 tsp cinnamon

Mix together until well combined.