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1
Preheat oven to 400.
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2
Pierce the sweet potatoes a few times with a fork, place on a rimmed baking sheet, and bake until tender, about 1 hour (can cook potatoes in the microwave, if desired).
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3
Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and reserve 1 1/4 cups of the flesh.
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4
Meanwhile, make the brown sugar sauce--in a medium saucepan, melt 1/2 cup of the butter over medium heat.
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5
Add the 1 cup brown sugar and whisk until melted.
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6
Whisk in 1/4 cup water and bring to a simmer until the sauce has reduced slightly, 8-10 minutes.
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7
Remove from the heat, cover to keep warm, and set aside.
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8
Decrease the oven temperature to 200.
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9
In a food processor fitted with the metal blade, process the reserved warm sweet potato flesh and the remaining 1/4 cup butter until the butter is fully incorporated.
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10
Add 1/2 cup of the milk, the eggs, the 2 tablespoons brown sugar, and the vanilla; process until smooth.
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11
Transfer to a bowl and whisk in the remaining 1 cup milk.
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12
In a large bowl, sift together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
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13
Pour the sweet potato mixture into the flour mixture and stir just until combined; do not overmix.
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14
Place a griddle over medium heat until hot.
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15
Lightly oil the griddle.
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16
Have ready a rimmed baking sheet.
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17
For each pancake, pour about 1/4 cup of the batter onto the griddle and cook until bubbles form and break on the surface, about 2 1/2 minutes.
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18
Flip the pancakes and cook until the other sides are golden brown, about 2 minutes more.
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19
Transfer to the baking sheet and keep warm in the oven.
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20
Repeat until all of the batter is used, oiling the griddle as needed.
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21
If the batter begins to thicken, thin is with a bit more milk.
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22
Whisk the reserved sauce well and pour into a serving pitcher.
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23
Serve the pancakes piping hot, sprinkling each serving with the pecans.
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24
Pass the warm brown sugar sauce and butter on the side.
