Combine the sweet potato flesh, eggs, cinnamon, and ground ginger in a blender and blend on low speed until just mixed together/smooth. You can also whisk these ingredients together by hand. Be careful not to over-blend.
Grease a skillet or pancake griddle and place it over medium-low heat. I have a gas range and kept the heat at 3 (out of 10) while cooking (high heat won't work). Use a tablespoon to pour small, silver dollar circles onto the skillet. Cook for 3 to 5 minutes on each side, being careful not to flip until the side is completely cooked. It took me 3 minutes exactly on each side. As the skillet gets hotter over time, you may need to reduce the cooking time for later batches. Serve warm with butter, maple syrup, or nut butter.
You can easily double or triple this recipe, but always keep the ratio at ½ cup cooked sweet potato to 2 eggs. The original recipe yields about 12-16 pancakes.
Store leftovers in the fridge for 3 to 5 days. These pancakes also freeze well. Let them cool completely, then spread them out in a single layer on a baking sheet or plate(s). Transfer them to the freezer for an hour or two until frozen solid, then place the frozen pancakes in an airtight bag or container. Freeze for up to 3 months. Reheat under the broiler or in a preheated oven for a few minutes or in the toaster.