Cook the sweet potato in a pot of boiling water for around 15 mins. Then drain and let it cool.
Place the cooked potatoes in a mixing bowl, add the eggs and cinnamon and puree with a hand blender until smooth.
Heat ¼ tbsp of the oil in a large non-stick frying pan and add 3 portions of batter (around 2 heaped tbsp per pancake). Fry the pancakes for about 3 minutes until golden brown and done. Turn halfway and repeat with the remaining batter.
Divide the pancakes onto plates sprinkle with the chopped nuts. Enjoy with a dollop of Greek natural yoghurt.