In a small bowl, beat the softened European butter, pure maple syrup, ground cinnamon, and a pinch of flaky sea salt with a fork or hand mixer until completely light, airy, and whipped.

Fold in the finely chopped toasted pecans. Transfer to a small ramekin or shape into a log wrapped in parchment paper and chill until ready to serve.

In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and fine sea salt until thoroughly blended.

In a separate medium bowl or large glass measuring cup, whisk together the roasted sweet potato purée, buttermilk, eggs, melted butter, and vanilla bean paste until silky smooth and uniform.

Pour the wet sweet potato mixture into the dry flour mixture. Gently fold together with a rubber spatula just until combined—a few small flour lumps should remain. Do not overmix! Let the batter rest undisturbed for 10 minutes to allow the leavening agents to activate and create an airy crumb.

Heat a large cast iron griddle or heavy nonstick skillet over medium-low heat (approximately 325°F / 165°C). Lightly grease the surface with a small pat of butter or brush with neutral oil.

Ladle 1/3 cup of rested batter per pancake onto the hot griddle. Use the back of the ladle to gently nudge the batter into a 4-inch circle.

Cook for 3 to 4 minutes on the first side, until the edges look matte and set and bubbles begin to pop and stay open on the surface. Carefully flip with a thin metal spatula.

Cook for another 2 to 3 minutes on the second side until golden brown and puffed tall. Transfer cooked pancakes to a warm plate or 200°F (95°C) oven while cooking the remaining batter.

Stack the tall pancakes on plates, crown each stack with a generous scoop of whipped cinnamon pecan butter, scatter extra toasted pecans, and drizzle warmly with pure maple syrup. Serve immediately!