In a mixing bowl, combine the mashed sweet potatoes, flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the milk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook the Pancakes

Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Maple Bourbon Pecan Sauce

Make the Sauce

In a saucepan, melt the butter over medium heat. Add chopped pecans and sauté for 2-3 minutes. Stir in maple syrup, bourbon, and a pinch of salt. Simmer for 5 minutes until the sauce thickens slightly.

Ginger Whipped Cream

Whip the Cream

In a mixing bowl, beat the heavy cream with powdered sugar, ground ginger, and vanilla extract until soft peaks form.