Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Peel sweet potatoes and slice diagonally into 12 nice-sized ovals. Set aside the pieces that are too small to slice into ovals. In a medium bowl, combine olive oil, chicken consommé, and spices. Toss sweet potato ovals in the oil-and-spice mixture until well coated. Arrange each oval individually on a Gefen Parchment Paper-lined baking sheet. Cover with foil and bake for 30 minutes.

Meanwhile, cut the remaining sweet potatoes pieces into chunks. Place in a small saucepan, cover with water, and bring to a boil. Boil for 20 minutes until sweet potatoes are soft and tender. Drain and mash. Add brown sugar, vanilla, pancake syrup, and lemon juice and mix well.

Remove sweet potato ovals from the oven. Place a medium-sized scoop of mashed sweet potato mixture in the center of each oval. Return to the oven and bake 15 additional minutes, uncovered.