Grate the sweet potatoes and shallot on the large holes of a box grater.

Wring the shreds dry in a kitchen towel; sweet potatoes hold less liquid than russets but still need a firm squeeze.

Stir in the eggs, flour, cinnamon and salt until evenly combined.

Heat 1/4 inch of oil in a skillet over medium-high until a shred sizzles immediately on contact.

Fry 2-tablespoon portions, flattened to 3-inch rounds, 3 to 4 minutes per side until deep amber and tender when pierced with a fork.

Drain on a wire rack and season with a pinch of salt while hot.

Whisk the crème fraîche with 1 tablespoon of maple syrup until smooth, then dollop onto each warm latke.

Drizzle the remaining maple syrup over the top and scatter with chopped pecans just before serving.