Combine first 3 ingredients in a small bowl; set aside. In a large bowl, mix together buttermilk, butter, eggs and sweet potatoes, combining well. Whisk in the sugar mixture. Stir in the flour, a little at a time, until the desired consistency is met. Don't worry about the lumps, they should be there, just not very large or numerous.
Spray a skillet liberally with nonstick cooking spray and place over medium heat until hot. Pour the pancake batter by the 1/4-cupful and cook for 2-3 minutes, or until starting to bubble around the edge. Flip and continue cooking an additional 2 minutes, or until nicely browned. Repeat with remainder of pancake batter. Serve with warmed Fruited Maple Syrup poured over the top.
Fruited Maple Syrup: In a medium saucepan, boil the cranberry juice and chopped, dried fruit together for 6-7 minutes on medium-high, or until fruit is softened and the liquid has reduced by about half. Remove from heat and add maple syrup.