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In a large bowl, combine sweet potatoes, milk, yogurt, oil and egg and whisk until smooth.
Heat a large skillet or griddle over medium heat and lightly oil.
Ladle about 1/4 cup of the batter into the pan for each pancake.
Cook, flipping halfway through and lowering heat to medium-low if pancakes brown too quickly, until deep golden brown, 6 to 8 minutes total. Serve warm, drizzled with yogurt.