Mexican Sweet Potato Pancakes

Ingredients: - 1 medium-sized sweet potato (about 200g), peeled and cubed - 1 tablespoon unsalted butter - 1 large egg - 1/4 teaspoon ground cumin - 1/4 teaspoon chili powder - Salt and pepper to taste - Cooking spray or additional butter for greasing the pan

Step by Step Process: 1. Place the sweet potato cubes in a microwave-safe bowl and add a splash of water. Cover the bowl with a microwave-safe plate and cook on high for about 5-7 minutes, or until the sweet potato is tender and easily mashed with a fork. 2. Drain any excess water from the bowl and add the butter to the hot sweet potato. Mash the sweet potato and butter together until well combined and smooth. 3. In a separate bowl, beat the egg and add it to the mashed sweet potato mixture. Mix well. 4. Add the ground cumin, chili powder, salt, and pepper to the sweet potato mixture. Stir until all the ingredients are evenly incorporated. 5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter. 6. Spoon the sweet potato mixture onto the heated skillet, forming small pancakes. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. 7. Serve the Mexican Sweet Potato Pancakes hot with your choice of toppings, such as salsa, avocado slices, or a dollop of Greek yogurt. Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients used. Nutritional Information (per serving): - Calories: Approximately 280 - Protein: Approximately 30g - Fat: Approximately 5g