2 1/2 c. un-sweetened cooked (preferably baked until very soft) sweet potato, mashed 4 egg yolks 3/4 c. heavy cream 1 c. and 2 T. flour 1 1/2 t. baking powder 1 t. salt pinch freshly ground white pepper 2 oz. melted butter 3 pinches nutmeg 1 t. cinnamon 3 T. honey 4 egg whites     Combine all ingredients except the egg whites. Mix until smooth. Whip egg whites until they form soft peaks. Gently fold whites into the sweet potato mixture using a rubber spatula. In a sauté pan over medium heat, sauté pancakes in a small amount of additional butter, turning when the first side is sufficiently browned. Serve immediately. Two additional hints: When pouring the batter into the sauté pan, it may be necessary to spread the pancake batter to a thickness of 1/4 inch as the batter is quite thick. Be careful to keep the pan on medium heat as these pancakes can scorch easily because there is a lot of sugar in the batter.