Mix Wet Ingredients

1. Place the sweet potatoes in a medium sauce pot and cover with cold water. Bring to a boil, then cook until fork tender, about 30 minutes
2. Drain potatoes from water, allow to cool
3. Mash cooled sweet potatoes with a whisk or potato masher
4. Add egg and milk and whisk together until well ingredients are well incorporated

Mix Dry Ingredients

1. In a separate mixing bowl, add flour, baking powder, nutmeg, salt and cinnamon
2. Mix with a fork, whisk or by hand to combine

Combine Ingredients & Cook

1. Combine the dry and wet mixtures. Add ¼ cup melted and slightly cooled butter (butter could also be mixed with the other wet ingredients before this step) and whisk to blend
2. Heat a medium nonstick pan with 1 tbsp butter over medium-high
3. Drop batter into the hot pan, about ½ cup per large pancake. You will only have room to cook one at a time. Flip the pancake when the wet batter begins to form bubbles on top (after about 3 minutes, adjusting heat as necessary if too hot)
4. After flipping, top with mini-marshmallows, pressing in lightly, letting them melt slightly while the second side cooks, another 2-3 minutes
5. Remove to a plate when the second side is golden brown. (Keep warm in a 200º oven while making remaining pancakes if desired)