Preheat oven to 300 degrees. Mix 1/4 cup sugar, 1/4 cup brown sugar, and 1 1/2 teaspoons cinnamon in a small bowl. Set aside.
Combine egg whites and 1/2 teaspoon vanilla in a larger bowl. Whisk until frothy. Add pecans. Stir until coated. Add sugar mixture. Stir until coated. Spread evenly on a parchment-lined baking sheet. Bake for 15 minutes (coating will harden on pecans). Stir and return to the oven for another 15 minutes.
Increase oven temp to 400 degrees. Place potatoes in a large bowl or bag and coat with 2 tablespoons maple syrup. Arrange slices in a single layer on a parchment-lined baking sheet and bake for 10 minutes. Remove from oven and brush tops, flip slices over, and brush again with 2 tablespoons maple syrup. Return to oven and bake an additional 15 minutes.
Beat cream cheese until smooth. Add 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla. Beat until combined.
Spoon (or squirt using decorative pastry tip) cream cheese onto the center of cooled potato slices. Stir 1 teaspoon maple syrup into 1 cup of the candied pecans. Sprinkle on slices and enjoy!