In a small bowl, beat the softened butter, honey, cinnamon, and half of the chopped pecans with a fork or hand mixer until whipped and creamy. Set aside at room temperature.

In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, allspice, and sea salt.

In a separate medium bowl, whisk the smooth sweet potato puree, buttermilk, beaten eggs, melted butter, and vanilla extract until completely emulsified and velvety.

Pour the wet sweet potato mixture into the dry flour mixture. Use a silicone spatula to gently fold just until combined. Do NOT over-mix! A few lumps are essential for sky-high, tender pancakes. Let the batter rest for 5 to 10 minutes while heating the griddle.

Preheat a heavy cast-iron skillet or nonstick griddle over medium heat (around 350°F / 175°C). Lightly grease with a small pat of butter or neutral oil spray.

Scoop ⅓ cup of batter per pancake onto the hot griddle. Gently nudge into a thick, uniform round circle.

Cook for 3 to 4 minutes, until bubbles form and pop on the surface and the edges look set and dry.

Carefully flip with a wide spatula and cook for another 2 to 3 minutes until golden amber and cooked through in the center.

Stack 3 warm sweet potato pancakes on each plate. Top with a generous dollop of whipped cinnamon pecan honey butter, sprinkle with remaining toasted pecans, and cascade with warm pure maple syrup!