Use a large pot to heat the olive oil over medium heat. Once the oil is heated, add the onion and the shallot. Season the onion and shallot lightly with salt and pepper. Cook them for about 5 minutes or until they're translucent.
Add the cloves of chopped garlic and continue to cook on medium heat for another 2 minutes.
Carefully add the cubes of sweet potatoes, chicken stock, cinnamon, brown sugar, pecans, and the paprika. Continue cooking the mixture over medium heat until it boils. Once it begins to boil, reduce the heat down to a simmer for 30 minutes. Check the sweet potatoes to make sure they are very tender at this point. If they're not, continue cooking over medium heat.
After 30 minutes, remove the pot from the heat source. Scoop batches of the mixture into a food processor or a blender and purée it until creamy. Be sure not to overload the food processor or blender. Have patience and take your time. Once the entire mixture has been puréed, return it to the large pot. Add extra salt and pepper to your liking.