Preheat oven to 400F.
Wash sweet potatoes and pat dry. Gently rub olive oil onto sweet potatoes and poke with a fork (this will ensure that the heat flows through the sweet potatoes). Bake for 45 minutes – 1 hour.
Once sweet potatoes are done cooking, allow to cool for 10 minutes. In a large bowl, add sweet potatoes, brown sugar, buttermilk, eggs, and vanilla in a bowl.
Mix together flour, baking powder, and pumpkin pie spice, nutmeg, cinnamon and cloves in a large bowl.
Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined. Allow to rest about 10 minutes.
Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.