Place the warm milk in the bowl of a stand mixer and stir the brown sugar into it. Dust the yeast over the mixture and let it bloom in the bowl for 8-10 minutes until foamy.

With the whip attachment on the mixer, add the eggs and sweet potato puree and whisk into the mixture until well combined. Drizzle in the 12 tablespoons of butter while the mixer is running. Remove the whip from the mixer and replace with the dough hook.

Add the flour, vanilla, maple, and salt to the bowl and mix with the dough hook until a smooth dough forms, 2-3 minutes.

Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 40 minutes in a warm place.

Stir the pearl sugar into the bowl and fold it into the dough with a stiff spatula or wooden spoon. Allow the dough to rest 15 minutes longer.

Heat a variable temp waffle iron to medium-high heat. You need a high heat iron for this recipe. If you do not have a high heat iron, you need to cook the waffles till they are a dark golden brown, this allows the batter to get hot enough to melt the large sugar crystals.

Brush the warm iron with the additional melted butter and scoop 2 ounces of batter onto the middle of the iron. Let the waffle cook in the iron until golden brown.

Transfer the cooked waffle to a wire rack to cool so they do not get soggy. Repeat until all the dough has been used, brushing in a bit more butter each time.

Enjoy alone, topped with fresh cream, fruit, or maple syrup.