1 1/2tablespoonsunsalted buttermelted, plus more for the pan
1cuproasted sweet potato purée
1 3/4cupsall-purpose flour
1 ¼cupsevaporated milk
Combine all pancake batter ingredients in a large bowl.
Heat a large skillet over medium heat and add enough butter to coat the surface. Once hot, use a 1/3-cup of batter into the skillet. Cook until the edges begin to bubble up and burst 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
On medium heat in a small saucepan, simmer sugar, water, and lemon juice until melted and caramelized. Remove from heat then add rum and stir in salt, vanilla, butter, and cream. Add back to medium heat stir and let simmer for 7-10 minutes until it reaches your desired consistency.