In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.
This recipe originally appeared on spicysouthernkitchen.com