Bring water and sugar to a boil and add the lemon juice.

Mix and lower heat for 10 minutes.

After you remove from heat, add rose and orange blossom and maple syrup and allow to cool completely before using.

In a small bowl mix the cornstarch and water and set aside.

In a large pan heat the milk and sugar to hot but not boiling and then lower heat and add the corn starch mixture while continuing to stir vigorously.

Take off heat and continue to mix and add the smashed sweetpotato.

Continue to mix well and add the cinnamon and nutmeg.

Using a submersion blender blend the mixture to a smooth texture and transfer to a bowl.

Cover with plastic wrap and allow to cool completely.

In a bowl, whisk together all dry ingredients and then add wet.

Continue to whisk to combine well and allow to rest for 20-30 minutes.

Heat a non-stick pan or pancake griddle on medium high and pour batter to create a circle (use approximately ¼ cups for medium size pancakes.)

As the pancake cooks bubble will appear and continue to cook until bubbles dry out.

Transfer to a tea towel and cover with another towel to keep them from drying.

Repeat until all batter is finished.

Pinch the Atayef edges together to start forming a half moon and then stuff with the cooled filling.

Continue closing by pinching together the edges to end in a half moon shape.

Atayef can be baked (brushed with butter) or fried and immediately dip in the cooled syrup.

Sprinkle with chopped pecans and enjoy!