Preheat oven to 400 degrees F. Roast the purple sweet potatoes for 40-45 minutes or until a fork can easily pierce the potato.

Meanwhile, make the candied macadamia nuts. Combine ½ cup nuts with ¼ cup sugar in a small saute pan. Slowly melt the sugar over medium-low heat until golden brown, stirring occasionally. Toss the nuts in the sugar to coat in the sugar. Remove from heat and immediately spread the nuts on parchment paper. Cool completely.

Make the coconut whipped cream. Scrape out the top thick cream from the can and beat for 30 seconds until creamy. Add the powdered sugar and beat until creamy and smooth, about 1 minute. Chill in the fridge until ready to use.

Peel the skin from the potato and lightly mash the flesh. Measure 1 cup sweet potato and blend together with 1 cup milk until smooth. Whisk together the sweet potato puree with the remaining ¼ cup milk, 1 egg, and 3 tablespoon melted butter.

Combine 1 tablespoon sugar with ¼ teaspoon salt, 2 tablespoon cornstarch, ½ cup sweet rice flour, and ½ cup all-purpose flour. Add the dry ingredients to the wet ingredients, whisking just until combined.

Heat a griddle over medium-low heat. Scoop about ⅓ cup batter per pancake and cook until golden brown. Flip and cook on the other side until browned.

Serve pancakes with coconut whipped cream and candied macadamia nuts.