Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar and maple syrup and whisk until combined.

Sprinkle flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture and stir until smooth. Add melted butter and mix until combined

Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. Repeat process until all of the batter has been used, you should end up with about 8 pancakes.

Serve warm with maple syrup.