Coarsely chop the pecans; set aside. In a medium saucepan over medium heat, melt the butter. Stir in the sugar, flour, and corn syrup until combined. Bring mixture to a boil and continue stirring for 3 minutes. Add the cream and cook for an additional minute, stirring constantly. Remove saucepan from heat, stir in the vanilla, then fold in the chopped pecans. Allow syrup to cool and thicken while you make the pancakes.

In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and spices together; set aside.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.

Once browned and nutty, pour butter into a medium bowl, then stir in the mashed sweet potatoes until combined. Add the eggs, milk, and Greek yogurt, whisking until smooth and no lumps remain. Pour the wet ingredients into the dry ingredients, and use a rubber spatula to gently fold the mixture together until just combined (a few lumps should remain). Try not to overmix. Let sit for 5 minutes.

Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.

Serve pancakes immediately with the pecan praline syrup.