2 sweet potatoes (8 oz each), baked
1/4 cup skim milk
1/4 cup 1 egg, separated
4 tsp maple syrup (sugar-free is OK)
1/4 tsp salt
1/8 tsp cinnamon
1/4 cup flour
1/2 tsp baking powder
Peel the skin off the potatoes. Mash the flesh in a medium bowl. Add the milk, egg yolk, syrup, salt, cinnamon, and nutmeg. Stir the flour and baking powder together, then stir into the potato mixture until well blended.
In another bowl, beat the egg white with an electric beater until soft peaks form. With a rubber spatula, fold the egg white into the potato mixture until just blended (don't overmix it).
Spray a large nonstick skillet with cooking spray and set over medium heat. Drop the batter into the skillet by rounded tablespoonfuls, flattening slightly to form six 2" patties. Cook until golden and set, about 1-1/2 min. per side. Transfer to a warm plate and keep warm. Repeat with the rest of the potato mixture to make 24 pancakes.
Serve with additional maple syrup if desired.