Preheat oven to 350

Poke tiny holes all over the top of sweet potato and place in the oven for about an hour. Cool the potato slightly, then remove the skin. In a large mixing bowl, add the potato then mash, add the 4 tablespoons melted butter, flour, sugar, salt, maple syrup, lemon juice, vanilla and butter extracts, milk, cinnamon and egg yolks. Stir until smooth.

In a separate bowl, using a whisk, whip the egg whites until stiff peaks form.Gently fold the egg whites into the potato mixture using a rubber spatula.

Melt 1 tablespoon butter in a large skillet set over medium-high heat. Using only half of a 1/4 cup measure to scoop out the potato mixture or a bit more to achieve the correct size.(you want to make silver dollar sized pancakes) Carefully pour in the hot pan. Cook for 1 to 2 minutes per side, then remove from the pan and place it into a warm oven. Cook the remaining pancakes the same way then place it into an oven safe pan then place them into the oven. Get plates ready because you will have to move fast in a bit. Place parchment paper on a baking sheet pan. Place marshmallows in the pan then place them into the oven on 350 for only 1-2 min just until it gets a bit toasted or to your liking on top making sure to check to prevent marshmallows from burning. Remove pancakes and place them on to the plates then remove marshmallows and place them in between and on top of pancakes. Add candied walnuts (see the link for the recipe). Drizzle with maple syrup. Then serve.

If you don't care for toasted marshmallows you can also just place the marshmallows btw the pancakes before you place them in the oven that way they will be melted nicely. If you prefer to toast them then follow the steps I mentioned above.